Licorice Caramel Cream Cheese Chocolate Cupcakes- Scandinavian Style

Unique and worth a try

Scandinavia is goo goo for sweets. I am talking close to 40 pounds of bulk candy they estimate each person consumes each year. It's quite amazing that the Swede's are not a population of Asterix and Obelix  with all those calories. It must be their viking blood that keeps the majority of them lean and really, really, tall. There is  a bulk candy section in every single store that caters to food or newspapers. There is a banaza of goodies to choose from. Imagine Halloween candy available in bins year around.... Jelly beans, wine gums, chocolate pieces covered with sprinkles, vanilla fudge,just to name a few) and last but not least. Licorice, sweet, shiny black salty,spicy bits of goodness.Licorice comes in all types of shapes and designs. The selection is endless.

look at that; so uniquely fabulous

No one does licorice better than the Danish. Our lovely neighbors to the south; they are also known for being the most happiest people in the world. Denmark is the homeland to the king of licorice a young king named JOHAN BULOW.  Only in his mid twenties and is rising to be the leading source of licorice gourmet products in the world. You can read more about him and his company here http://www.lakrids.nu/     http://www.lakrids.nu/site/english/  LAKRIDS makes out of this world licorice and it is no wonder these cupcakes turned out so beautiful. I wanted to introduce licorice into my baking and  their licorice powder is so unusually perfect for getting that delicate, spicy earthy flavor. I ordered mine through www.mumsigt.se

adapted from journal chocolate issue 1
recipe by Linda Nielsen Wermeling




Ingredients:
makes 12- 18 cupcakes


CUPCAKE:


180g all purpose flour
50 g good quality cocoa powder 
3/4 teaspoon baking soda
½ teaspoon salt
115 g unsalted butter, room temperature
290 g white sugar
1 teaspoon vanilla extract or vanilla sugar
2 large eggs room temperature
235 g milk

Very moist and airy cupcakes

Directions:


Preheat oven to 175 degrees C or 350 degrees F. Line your muffin pan with cupcake papers.Set all your ingredients on the counter for at least one hour before baking; to allow them to come to rooms temperature.


1.Sift the flour,cocoa powder, baking soda, and salt and set aside.


2.In your stand mixer or with a handheld electric mixer. Beat the butter until it gets creamy. Add the sugar and continue to beat until the butter and sugar is creamy and fluffy, about 5 minutes. You may need to stop and scrape down the sides of the bowl with a spatula to get an even mix.


3.Whisk in the eggs one at time.


4.Add in the flour mixture, and stir with your spatula adding it in 3 rotations including milk. ( Flour,milk,flour)Starting and ending with the flour mixture.


5.In the lined cupcake pan; fill the papers 2/3 full.


6. bake in the lowest rack in the oven for 15-20 minutes. You know they are done when you use a tester stick ie:  toothpick and it comes out clean.Try not to let them over bake or they will be dry.


7. Let them cool in their pan for 10 minutes before removing from pan.


Licorice Caramel  Filling:

Licorice powder add to taste. Always start with small amounts and build up

 Licorice Caramel Filling:


112g butter
200g dark brown sugar
½ half can (198 g) of condensed milk(397 g can)
125ml golden syrup
1 pinch of salt
licorice paste, licorice powder, licorice essence,or anise powder. Black food coloring. 


1. On medium heat, melt butter in a thick bottomed pan.

smooth,silky and ready for the licorice 

2. Add in the sugar, condensed milk, syrup, salt to the melted butter, and continue to stir as it cooks. Let it come to a boil and let it cook for 5-7 minutes without stirring. When the filling is well blended and mixed to a caramel color-smooth consistency.

Okay,  it's an khaki  kind of color filling, but tastes sooo good

3. Remove from the heat and stir in your licorice choice of product, and black food coloring until you reached your desired taste in flavoring.Let the filling cool a bit before you fill the cupcakes. If filling is too warm it will make a very soggy cupcake. 


4. Cut out a small bit in the top of the cupcake. Fill a piping/pastry bag with the filling and fill the cupcake holes until a little pool forms on top.

Adding the licorice caramel

Licorice Caramel Cream Cheese Frosting:


a pinch of salt
100 g unsalted butter, room temperature
100 g icing sugar/powdered sugar
200 g Philadelphia cream cheese, room temperature
100 g Cooled licorice filling ( if too warm it will melt your icing)

A lovely cream cheese frosting with specks of licorice powder

1. Whip the butter until it is creamy and then add the icing sugar and salt. On full speed whip until it is white and fluffy.

mumsigt....yummy

2. Add in the Philadelphia cream cheese and licorice filling; whipping until it comes together and is creamy and smooth.


3. Fill your pastry bag with the filling and using a large star frosting tip frost your cupcakes as you like. Keep in fridge and let sit 10 minutes before serving.Decorate as you desire.


Wow your guests at your next get together with these very, very Scandinavian cupcakes, and enjoy. 

Boston Cream Pie Cupcakes

oh, I forgot to mention chocolate!

It's a beautiful, yet very windy spring day here in Sweden. It seems as if we might be over this hard winter. I have been super busy in the kitchen baking up my attempt at Boston Pie Cream cupcakes. I had a lovely friend over today for lunch with lilla A's good pal J.It has been a hard time for my friend, as her niece is recovering well after a horrific car accident that has shocked our little village, and surrounding towns. It was nice to have her here to just say, it's okay to get back to normal and continue to live life as we did before the accident. As hard as it is to do. We need  friends and family even more during tough times and perhaps a little chocolate can't hurt either.

Adapted from Martha Stewart

beating the eggs and sugar until thick and airy

1½ cups all purpose flour, plus more for tins
1½ teaspoons baking powder
½ teaspoons salt
½ cup whole milk
3 ounces or 6 tablespoons unsalted butter, softened, plus more for tins
3 large eggs
1 cup sugar
 1 teaspoon vanilla extract

buttered and floured tins

perfect! so light and airy cupcakes

1. preheat oven to 180 degrees C or 350 degrees F
2. butter and then flour a standard muffin tin
3. whisk together flour,baking powder,salt in a small bowl
4. warm milk and butter in a small sauce pan over low heat
5. beat eggs and sugar in a mixer or hand held mixer and beat for 5 minutes until thick and creamy
6. beat in flour, salt and baking powder mixture
7. bring milk and butter to a boil and add to the egg/flour mixture and with your mixer blend until smooth
8. Add vanilla and mix but do not over beat. Just until blended. Fill the muffin tins half full
9. Bake for 15 minutes or until golden and let sit in muffin tin for at least 10 minutes before removing from the tin.

Let cool completely before slicing.

How to Vanilla Cream:

2 large egg yolks
1/4 cup sugar
2 tablespoons cornstarch
1 cup whole milk
½ teaspoon pure vanilla extract
Whisk your egg yolks in an medium size bowl. Set to the side.

nice and thick

In a small saucepan add your cornstarch,sugar and slowly mix in your whole milk. Bring to a slight boil over medium heat and pour about 1/3 of a cup of the heated mixture into your well beaten egg yolks.Stir until incorporated and add back into the rest of the milk mixture. Continue to stir over medium heat until thickened about 5 minutes. Add in your vanilla extract. Pour into a clean bowl and cover the surface with plastic wrap and place in the fridge to cool for about one hour. 

How to Chocolate Ganache Glaze

2/3 cups heavy cream
6 ounces semi sweet chocolate finely chopped
1 tablespoon light corn syrup

ganache is......mumsigt!

In a small sauce pan over medium heat. Add your chopped chocolate to a heat proof bowl and when the cream has come to a boil pour over the chocolate and stir until well incorporated. Add in your corn syrup and let sit for at least 15 minutes before using. I found that it was very runny after the first 5 minutes, as the original recipe called for. The original recipe says to serve immediately, but I had no problem making these and serving them later in the day. They are nice anytime. So if your having a hard day or your feeling a little down
these might just pick you right up. Have a nice spring day and thanks for dropping by.

How to assemble cup cakes is really like making a sandwich. Take a serrated knife and slice in half. Add a teaspoon or more vanilla cream to one half of the muffin. Place the top on top, and cover with chocolate. I did it on individual plates to make service easier. It was a great show stopper. I would think using a baking rack over a cookie sheet would make for less clean up.Have fun. Finger licking good. Thanks KFC* !:)

very fun to make