Marzipan and Raspberry Cupcakes with Cream Cheese Frosting

I don’t think that I should say an awful lot about these cupcakes, except from – try them, try them, try them!

The combination of marzipan, raspberries and cream cheese frosting is just fabulous. Had the cakes not been for a friend, I might have eaten enough to get a horrible bellyache 🙂 Already trying to find an occasion to bake them again!

 

Ingredients (20 cupcakes)

4 eggs, room temperature

1 1/8 cup granulated sugar

2 1/4 cup flour

1 tsp. vanilla extract

1 tsp. baking powder

4/5 cup marzipan

2/3 cup butter

60-80 raspberries

 

1 cup cream cheese

1/4 cup confectioners sugar

1 tsp. vanilla extract

 

Melt butter in a small sauce pan and let cool while preparing the rest of the ingredients. Grate the marzipan and set aside.

Whisk together eggs and sugar until light and fluffy. Add baking powder and vanilla extract and whisk for a few seconds. Shift in flour 1/2 cup at a time and whisk to combine.

Grate the marzipan and add to the batter. Whisk until combined, before pouring in the melted butter. Whisk until just combined.

Line standard muffins tins with paper liners. Divide batter evenly among lined cups, filling each 1/3 full. Place 3-4 raspberries in  the middle of the and cover with the remaining batter. The muffin forms should be 2/3 filled.

Bake at 350F for 15-18 minutes or until a toothpick comes out clean. Remove the baked cupcakes from the muffin tins and place on a wire rack to cool.

While the cupcakes cool, you can make the frosting. Whisk together cream cheese and vanilla extract until soft and fluffy. Shift in confections sugar and whisk until combined, soft and fluffy.

Place the frosting in a party bag with a piping tip of your own choice (I have used Wilton M1) and pipe the frosting onto the cupcakes.

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If you think that the cupcakes look a bit plain and boring, you can decorate with all sorts of things.

On the above picture I have sprinkled some freeze dried raspberry and raw liquorice powder on top. Below, I have use orange zest and raw liquorice powder.

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Bon Appétit!

Ingredients (20 cupcakes)

4 eggs, room temperature

250 g granulated sugar

280 g flour

1 tsp. vanilla extract

1 tsp. baking powder

2 dl marzipan

150 g butter

60-80 raspberries

 

250 g cream cheese

0.8 dl confectioners sugar

1 tsp. vanilla extract

 

Chocolate Cupcakes with Orange Cream Cheese Frosting

These cupcakes has a perfect combination of chocolate, cream cheese and orange  – YUMMI they are delicious!

These was made for a colleague who retired a few days ago, and he loved them 🙂

 

Ingredients (36 cupcakes)

3/4 cup unsweetened cocoa powder

3 cups flour

2 1/4 cup sugar

1 1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

3 sticks butter

4 large eggs, room temperature

1 tbsp. vanilla extract

1 3/4 cup sour cream

3/4 cup dark quality chocolate (70%)

 

2 cups cream cheese

1/2 cup confectioners sugar

1 tbsp. vanilla extract

3 oranges, zest

 

Melt butter and sugar in a sauce pan. Stir to combine. When melted and combined, transfer to a mixing bowl and whisk at medium speed until cooled.

In another bowl mix together cocoa powder, flour, salt, baking powder and baking soda.

When the butter and sugar mixture is cooled, add one egg at a time and whisk between each. Then add vanilla extract.

Shift in flour mixture in four batches, alternating with the sour cream, and whisk until just combined.

Chop the dark chocolate and fold into the batter.

Line standard muffins tins with paper liners. Divide batter evenly among lined cups, filling each 3/4 full.

Bake at 350F for 18-20 minutes. Halfway through, turn the muffin tin 180 degrees, to secure that the cupcakes are baked evenly. Transfer tins to wire racks and let cool for 10 minutes before turning cupcakes onto racks to cool completely.

While the cupcakes cool, you have time to make the frosting.

Place cream cheese and vanilla extract in a mixing bowl and whisk until soft and fluffy. Shift in confectioners sugar and whisk until combined, soft and fluffy. Fold in 3/4 of the orange zest.

Decorate the cakes with the frosting and sprinkle the remaining orange zest on top.

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Bon Appétit!

Ingredients (36 cupcakes)

1.9 dl unsweetened cocoa powder

375 dl flour

450 g sugar

1 1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

345 g butter

4 large eggs, room temperature

1 tbsp. vanilla extract

4.4 dl sour cream

100 g dark quality chocolate (70%)

 

500 g cream cheese

1.25 dl confectioners sugar

1 tbsp. vanilla extract

3 oranges, zest