toblerone & mocha cupcakes.

Cupcakes are always a perfect and beautiful way to welcome a great weekend! Who's agree with me??? :)

Never get enough of cupcakes, today I'm sharing with you my new favourite cupcakes to be enjoyed: Toblerone & Mocha Cupcakes!.

As you all know... Mocha cupcakes will let us enjoy both the flavours of chocolate and coffee together. They have a moist and smooth texture, just perfect anytime of the day. And after so long haven't bought Toblerone chocolate again, yesterday I did myself one. Toblerone is one of the most delicious chocolate in the world. Absolutely yummy! Why not using them for the decoration of my cupcakes today? :)

These cupcakes are indeed delicious, loving the combination of chocolate and coffee -  definitely a great balance between light chocolate and a hint of creamy coffee. The Toblerone as topping may also be one great option to make these cupcakes taste more chocolatey and look more tempting in some ways! Wanna try? Here's one easy recipe to follow. Let's seize the weekend with delicious cupcakesss!

Making 12 normal-sized cupcakes.

For the mocha cupcakes:

Ingredients:

1 large egg, room temperature

120 ml milk, room temperature

113 grams (1 stick) unsalted butter, room temperature

1,5 teaspoons espresso powder

1/2 cups strong brewed coffee, room temperature

165 grams all-purpose flour

33 grams unsweetened cocoa powder

102,5 grams light brown sugar

100 grams granulated white sugar

1 teaspoon pure vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Directions:  

1). Preheat oven to 350 degrees F (180 degrees C). Place oven rack in center of oven. Mix the espresso powder into the brewed coffee until dissolved, set aside to cool into room temperature.

2). Whisk together the flour, cocoa powder, baking powder, baking soda and salt.

3). Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined.

4). In a measuring cup, combine the milk, brewed coffee mixture and vanilla extract. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.

5). Divide the batter evenly between the 12 baking cups. Bake for 16-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let them cool completely before frosting the cupcakes.

For the buttercream frosting and assembling:

Ingredients:

1 cup (226 grams) unsalted butter, softened to room temperature

4 cups (460 grams) confectioners or icing sugar

1 teaspoon pure vanilla extract

4 tablespoons milk/heavy cream

chopped Toblerone chocolate, for decoration

Directions:

1). In a large bowl, with a hand mixer, beat the butter until smooth and well blended. Beat in the vanilla extract.
2). With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Add milk or heavy cream, beat to combine.
3). Then, on high speed, beat frosting until it is light and fluffy (about 5 minutes).
4). Spoon into a piping bag and decorate the cupcakes.
5). At last (after all cupcakes have been perfectly frosted), topped them with chopped Toblerone chocolate or in any other way you fancy!.
6). Done and serve!.

Enjoy! Hope you guys loooove it!

sooo yummyyy...

You can find me on:

Instagram

Facebook

Twitter

Have an awesome weekend everyone!

Lots of love,

Laras

mini raspberry & vanilla cupcakes.

Hi everyone!
Excited to have baked another cupcakes!

I'm sooo happy with these little beauties on my table today. Yes, I kinda miss something pink and something fruity to brighten up my weekend. The weather isn't good at all since the beginning of this week. Here, in Heidelberg, we're in 4-7 degree Celcius and it just really cold for Autumn, isn't it? That's why I know, I have to bake something colourful and fresh to cheer up these gloomy weather.

Mmm.. These Mini Raspberry & Vanilla Cupcakes with a little touch of dark chocolate chips in the cupcake batter are my best options! They are deliciously moist, light and also flavorful.

If you're a big fan of raspberry, you'll definitely enjoy this raspberry buttercream frosting which topped the cupcakes. I used raspberry preserves for the frosting, and you may also use raspberry syrups as well. At the end (before taking pictures :p), I added fresh raspberries to top each cupcake to make them look even more prettier. Yaay! I think they are almost too beautiful to eat. :)

This recipe is easy to follow and this is also my go to recipe for mini vanilla cupcakes from the beginning of my baking days. Trust me, this is the best! Let's have a go guys!

Making ca. 30 mini cupcakes.

For the vanilla cupcakes:

Ingredients:

195 grams all purpose flour

200 grams granulated white sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

113 grams unsalted butter, at room temperature, cut into small pieces

2 large eggs, room temperature

1 1/2 teaspoons pure vanilla extract

120 ml sour cream or plain yoghurt, room temperature
100 grams dark chocolate chips (optional)

Directions:

1). Preheat oven to 350 degrees F (180 degrees C) and lightly butter or line ca. 30 mini baking cups with paper liners.

2). In a large bowl, with a hand mixer, beat the flour, sugar, baking powder and salt until combined. 

3). Add the butter, eggs, vanilla extract and sour cream (or yoghurt). Beat the wet and dry ingredients together, at medium speed, until the batter is smooth and satiny, about 30-60 seconds. Scrap down the sides of the bowl as needed.
4). With a rubber spatula, carefully stir in the chocolate chips, mix well and remember not to over-mix. (this step is optional!)

5). Evenly fill the baking cups with the batter and bake for about 10-15 minutes or until lightly browned and a toothpick inserted into a cupcake comes out clean. Remove from the oven and place on a wire rack to cool for at least 5 minutes before serving.

For the raspberry buttercream frosting and assembling:

Ingredients:

226 grams unsalted butter, softened into room temperature

460 grams powdered or icing sugar

3-4 tablespoons milk or heavy cream

2 tablespoons raspberry syrups, preserves or jam
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt

fresh raspberries (for decoration/garnish)

Directions:

1). In a bowl of an electric mixer or with a hand mixer, mix together the softened butter and icing sugar, blend well.

2). Add in the milk/heavy cream, raspberry syrups/preserves/jam, vanilla extract and salt, beat until light and fluffy for about 3-4 minutes.

3). Spoon into a piping bag and frosting over each cupcake.
4). Top the frosted cupcakes with fresh raspberries or with anything you fancy!.
5). Done and ready to serve!.

Enjoy! Hope you all like it!

Yumminess in each bite!

You can find me on:

Instagram

Facebook

Twitter

Have a lovely weekend everyone!

Lots of love,

Laras

golden oreo lemon cupcakes.

Hi everyone!

I'm finally BACK after an AMAZING Summer break in my hometown! Sooo happy to finally started my own business called "Baking is Love" which turned out into something really special and beyond my expectations! Thank you to every people on Instagram and other social medias who have already bought and tasted some of my bakes!

How cute are those pink boxes???
Thanks again to my dear Morgane Carlier
for illustrating me and my bakes :)

Thank you for all the lovely feedback as well! I'm sooo happy to have done my best to please all of you.. and I feel beyond grateful for everything. Hope we can meet in another pre-orders soon! I still can't thank you all enough.... :)

me on the last day of delivery!

Here are some of the behind the scene pictures...

baking loads of Oreo Cookies & Cream Cupcakes!
 there were so much fun by the frosting & decorating part... :)

Light Choux Pastry with Sweet Custard Filling!
(most favourite and must try!)

Nutella Swirl Banana Muffins!

Raspberry & Chocolate Chip Brownies!
(still available for orders! contact me via whatsapp: +49176-62786348
or write me an e-mail to: lha_pink91@yahoo.com) 
- Jakarta only -

when Brownies are packed and ready to be sent!

Indonesian Traditional Cakes:
"Lapis Legit Prunes"

When my mom and I baked 200 Choux Pastry for orders!
Tiring day but worth it! :)

zoom in:
the Baking is Love 's Boxes with some special names on it.

Baking is Love 's Bag!

One of those cakes which are also sold out is what I'm gonna share with you today: Golden Oreo Lemon Cupcakes! 

It's so rare that people know how great lemony desserts are. But they are actually one of the best desserts people might love! Sometimes desserts aren't just about chocolate and strawberries, right?

These cupcakes are loaded full of tangy lemon sweetness in each and every bite! The addition of the lemon zest is one key ingredient for that delicious lemony flavour. Each cupcake is later topped with creamy, buttery Golden Oreo buttercream frosting, then topped once again with an extra Golden Oreo to make the presentation even prettier!.

"If you never try, you'll never know." So, if you wanna know how tasty these cupcakes are, let's have a go! This is one easy recipe to follow!

Ingredients:

For the lemon cupcakes:

150 grams unsalted butter, softened to room temperature

150 grams granulated white sugar

150 grams self-raising flour, sifted (or exactly the same amount of all purpose flour + 2 teaspoons of baking powder)

3 large eggs, room temperature

1 téaspoon pure vanilla extract

2-3 tablespoons of milk

zest of 1 lemon

For the Golden Oreo buttercream frosting:

(this recipe makes enough to frost ca. 12-15 normal cupcakes).

Ingredients:

200 grams unsalted butter, room temperature

425 grams icing or powdered sugar

6 Golden Oreos, crushed (by hands or with a food processor)

3-4 tablespoons milk, room temperature

For topping:

12-15 Golden Oreos.

Directions:

1). In a large bowl, with a hand mixer, beat the butter until smooth. Gradually beat in the icing sugar until it is all incorporated.

2). Add the finely crushed Oreos and continue to beat for 3-5 minutes until light and fluffy.

3). Add milk slowly until it reached desired consistency. (I found it best with 4 tablespoons of milk!).

4). Pipe the frosting onto the cupcakes and top them with a whole of Golden Oreo!.

5). Done and serve!.

Enjoy and let's cupcake-ing!

soooo yummy! 

Hope you all like it as much as I do!

You can find me on:

Instagram

Facebook

Twitter

Have a lovely day everyone!

Lots of love,

Laras