The Best Vanilla Cupcake Recipe Ever

These cupcakes are really moist, airy and spongy and I really love the subtle taste of vanilla they have. The cupcakes tastes fantastic and it doesn’t take so much time to make at all! Top them with vanilla or chocolate frosting and you are in heaven!

You can also make a layered cake using this recipe. Just make a double portion of the batter + the frosting to get three layers.

For the cupcakes

80g soft butter

280g sugar

240g flour

1 tbsp baking powder

2½ dl milk

½ tsp vanilla extract or one tbsp. vanilla sugar

2 large eggs

For the vanilla frosting:

500g icing sugar

160g butter

½ dl milk

½ tsp vanilla extract or 1 tbsp vanilla sugar

 A few drops of food coloring

Instructions:

Preheat oven to 190 C

Beat the flour, sugar, baking powder and butter until you get a sandy consistency, and everything is combined.

Whisk the egg, vanilla extract and milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until the mixture is smooth. Don’t over mix.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean.

Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

 *

Frosting:

Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed.

Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

When the cupcakes are cold, spoon the vanilla frosting on top. Enjoy! :D <3

Super Moist and Delicious Lemon Cake

This is the best lemon cake I have ever tasted. I have baked it countless times and it’s a favorite in my household. It’s sooo moist and soft inside, and the syrup on the top of the cake makes it perfect. It is so easy to make and because it tastes delicious! But I am warning you… This cake is truly addicting!
I normally make this cake late at night, and leave it sitting overnight; to make sure that it has enough time to absorb all the syrup :)

Ingredients:

325g sugar

3 eggs

Zest from 2 lemons 

350g flour

1½ tsp baking powder

2½ dl milk

200g soft or melted butter

Vanilla (optional, but tastes great!)

Lemon syrup:

Freshly squeezed lemon juice and zest from 1 lemon

50 g confectioners sugar (you can also use ‘normal’ sugar)

Instructions:

Preheat the oven to 170 C

Mix sugar, eggs and lemon zest well

Add milk, vanilla, flour and baking powder – mix until the mixture is light and fluffy.
Add the soft/melted butter and mix until the mixture is smooth and glossy. 

Pour the mixture into a loaf tin (remember to grease it or line it with baking paper)

Bake in the preheated oven for about 45-55 minutes, or until golden brown and the cake bounces back when touched.

While the cake is baking and filling the house with a great scent/smell, prepare the syrup. 
Put the lemon juice and zest, sugar and 2 dl water in a small saucepan and bring it to a boil over low heat.
Boil until it has a thin syrup consistency. When the hot cake comes out of the oven, pour the syrup all over the top. Leave to cool slightly in the tin before turning out onto a wire cooling rack to cool completely. Enjoy! :D

Gorgeous Cinnamon Twists Recipe

These cinnamon twists (I don't really know what to call them) are AMAZING! They are soo soft inside, that they kind of melt in your mouth, and they look so beautiful! They would look fabulous on any table!

I couldn't really take some good pictures of them, because everyone wanted to eat them, so I had to hurry ;)

It's one of my favourite "cakes" now, and I honestly can't get enough of them. Well, I guess I won't be having a six pack this summer...

Ingredients:

5 dl cold milk

50 g yeast

1 big egg

1 kg flour 

150 g sugar

15 g salt

1 tsp cardamom

150 butter

1 tsp vanilla (optional)

Filling:

125 g very soft butter

125 g suger (just normal white sugar)

2 tbsp cinnamon

Also:

1 egg 

1 tbsp water

A bit sugar to sprinkle with

Instructions (it's a bit long):

Pour the cold milk in a bowl, and stir the yeast into it.

Add eggs, flour, sugar, salt, cardamom (and vanilla if you want).

Knead the dough until it’s really smooth. It takes about 20 minutes, so you’re lucky if you have a mixer.

Cut the butter into small pieces and add them to the dough (not at once but a few pieces a time).  

Knead the dough for another 20 minutes (The long kneading times are really important for the finished result).

Let the dough raise about 1½ hours in a warm place with a cloth over it.

*

Turn the dough out onto a floured surface and roll it into a rectangle – 40 cm wide and 50 cm long.

Mix the butter, sugar and cinnamon together and spread it onto the dough.

Ok, here comes the kind of tricky part (keep in mind that I'm very bad at explaining stuff):

Fold a third of the dough into the middle and fold the other third over the first, so you end up with three layers

Roll the dough so it’ 30 cm wide and 50-60 cm long. Cut it into 16 strips.

Twist each strip by grasping each end and twist the dough opposite from each end, giving it 4-5 twists. Be careful and don’t squeeze too hard.

Take the twisted/winded dough strip up with one hand and twist it two times around your index and middle finger. Put the remaining bit of the strip over the two twists, place it between your index- and middle finger and pull your fingers to you so the piece of strip kinda gets stuck inside the “bun”.

*

Place the twists onto a baking tray and let them raise to double size (about 2 hours)

*

Brush them with the egg and water mixed together and sprinkle them with sugar.

Bake them at 200 C in 12-14 minutes or until they are golden brown.

Enjoy! Leave a comment below and tell me what you think :D