Unfortunately my summer vacation is now over but that also means you don’t have to wait any longer for a new recipe. Being back in Germany, I’ve visited the supermarket nearby to get new inspiration for baked goodies. Don’t fret! Star-shaped cinnamon biscuits and a chocolatey Santa Clause won’t take part this time. But I thought, if the supermarket is already advertising christmas season, I create an autumnal atmosphere here on my blog. And these Campfire Cupcakes might just be the right thing to get started.
Autumn and a campfire? For me, autumn means spending the evenings, which are slowly getting colder, next to a crackling campfire. But you are not always able or allowed to make one therefore I decided to create these mini versions which give off heat in a very special way.
In order to create warmth you could serve them while they are still warm. But that is way too easy. I’ve something different in mind: a tipsy frosting. You don’t like alcohol? No problem at all. Instead of the minibar, you can loot the spice rack for something spicy.
Prep Time | 20 minutes |
Cook Time | 20 minutes |
Servings |
pieces
|
- 1 tub creme fraiche (about 200 g)
- 1 tub all-purpose flour
- 1 tub sugar
- 1 tub ground hazelnuts
- 1 tub cocoa powder (unsweetened)
- 1/2 tub oil
- 1/2 package baking powder
- 3 eggs
- 3 egg whites
- 180 g sugar
- 270 g Butter (at room temperature)
- 4 tbs liquor (Irish Cream) (optional)
- 1 tsp chilli powder (optional)
- food colouring (red and yellow)
- 1 package Pocky
Ingredients
for the cupcakes
for the frosting
|
|
- Put the eggs and creme fraiche in a bowl. Clean the tub of the creme fraiche and use it to measure the other ingredients.
- Add the other ingredients and stirr until it has a creamy consistency.
- Line the baking tray with cupcake wrappers and fill the dough into it until it is half full.
- Bake the cupcakes for 15 minutes in the pre-heated oven (392 F/ 200°C). When ready, put the cupcakes on a cooling rack.
- Add egg whites and sugar in a metal bowl and heat it over hot water ntil the sugar is completely dissolved. (Hint: the egg whites should be at least 21 F (70°C) warm to destroy possible germs)
- When the sugar is dissolved use a stand mixer to beat the egg whites until stiff peaks form (takes about 10 minutes on high speed).
- Add the butter bit by bit and stir it until well combined. (Hint: if the cream becomes cloggy, just continue stirring; it regains its former consistency). Following this, add the yellow food colouring and the liquor (or chilli powder) and stir it again for a few seconds.
- Start decorating the cupcakes by spreading a smudge of buttercream onto it, cut the pocky sticks into smaller pieces and arrange them like firewood, spread another smudge of buttercream onto those sticks creating a small hill, finally use a tooth pick and the red food colouring to create some kind of 3D effect.
If you decide to use the non-alcoholic version with chiili powder, it is up to you how much you really want to use. Not everyone likes it that spicy and vice versa.
I don’t know what you are doing right now, but I will grab one of these Campfire Cupcakes, and watch the leaves changing their colour.
With this in mind,
have a pleasant beginning of autumn
Leave a Reply