Mini Chocolate Cupcakes with Chocolate Mint Frosting – Mini Chokladmuffins med Mintchoklad Frosting

These cupcakes are small yet delicious, and yet again combines my favorite ingredient combo; mint and chocolate. These particular mint chocolate cupcakes are topped with the Swedish candy Marianne – but any type of mint chocolate candies will do. Prepare to eat them all…. Because they’re just THAT good!

Recipe / Recept 

Muffins

3 eggs / 3 ägg

125 g of butter / 125 g smör 

2.4 cups of sugar / 3 dl socker 

2.4 cups of flour / 3 dl mjöl

0.3 cups of water / 3/4 dl vatten

1.5 teaspoons of baking powder / 1.5 tsk bakpulver

1 teaspoon of vanilla extract / 1 tsk vaniljsocker

2 tbsp of cacao powder / 2 msk kakao

Frosting

150 g of butter / 150 g smör 

2 cups of powdered sugar / 5 dl florsocker

100 g of mint chocolate / 100 g mintchoklad 

2 tbsp of cacao powder / 2 msk kakao 

Mint chocolate candies / Marianne

1. Preheat the oven to 350 F. / Sätt ugnen på 175 grader.

2. Whisk sugar and eggs fluffy and almost white, melt the butter. / Vispa socker och ägg pösigt och nästan vitt, smält smöret.

3. Mix all the dry ingredients together separately. Add the flour mix to the egg and sugar mix, be careful and add a little at a time./ Blanda alla torra ingredienser i en bunke. Tillsätt mjölblandningen försiktigt till ägg och socker mixen.

4. Add melted butter and water. / Tillsätt smält smör och vatten.

5. Add to the batter. / Blanda ner i smeten.

6. Put down muffin-thins in a muffin-pan, and fill 3/4 with batter. / Sätt formar i en muffinplåt, fyll till 3/4 med smet.

7. Bake for about 15 min. / Grädda i ca 15 min.

8. Let cool completely. / Låt svalna helt.

9. Make sure the butter is room temperatured. / Se till att smöret är rumsvarmt.

10. Melt the chocolate carefully. / Smält chokladen försiktigt.

11. Whisk together all the ingredients for the frosting. / Blanda samman alla ingredienser till frostingen.

12. Frost the cupcakes. / Spritsa på frostingen.

13. Top with chopped mint chocolates. / Toppa med hackad Marianne.

14. Done! / Klart!

 

 

Gluten & Lactose Free Almond, Orange & Lavender Cake – Gluten & Laktosfri Mandel, Apelsin & Lavendel Kaka

This cake was made by one of our close family friends Åsa, at first. We all fell in love with the cake and made it multiple times over the coming days. This cake is gluten AND lactose free, but so moist and delicious. It contains lots of eggs, which makes it fluffy, light and high. The glaze on the side can either be drizzled on the whole cake or served on the side. No matter what you do, this cake can’t fail. It’s not so exact and it’s not about making it perfect. It’s about the result being delicious. The original recipe comes from Eric Landlard and this is my take on it!

Recipe / Recept

1.7 cups of canola oil / 4 dl solrosolja 

350g of minced almonds / 350 g mald sötmandel

1. 5 of sugar / 3.5 dl socker

3 tbsp of baking powder / 3 tsk bakpulver

8 eggs / 8 ägg

1 lemon / 1 citron

1 orange / 1 apelsin

2 tsp of lavender / 2 tsk lavendel 

For the glaze / Till såsen

juice from one lemon and one orange / juice från en citron och en apelsin

0.2 cups of water / 1.2 dl socker

2 tsp cinnamon / 2 tsk kanel

1. Preheat the oven to 340 F. / Sätt ugnen på 175 grader.

2. Mix together almonds, eggs and oil. / Blanda ihop mandel, ägg och olja.

3. Mix in sugar. / Blanda i socker.

4. Add zest from the orange and lemon. / Lägg i skal från apelsinen och citronen.

5. Mix in the lavender. / Blanda i lavendeln.

6. Brush the sides of a springform with oil. / Borsta sidorna av en form med olja.

7. Cover the bottom with a baking sheet. / Täck botten med ett bakplåtspapper.

8. Bake the cake for 55 min. / Grädda i 55 min.

9. Let cool. / Låt svalna.

10. Boil all the ingredients for the glaze together, when boiling, reduce the heat and let simmer for 3 min. / Blanda ihop alla ingredienser till glazen och koka upp. Sänk värmen och låt puttra i 3 min.

11. Done! / Klart!

 

 

Vegan Mint Ice Cream – Vegansk Mintglass

My favorite flavor of ice cream has always been mint. The kind you would buy in store is a lot of times white, but if you make it yourself, it’s always bright green! I love that it is so colorful, because it makes it appealing both visually and when you taste it. This vegan ice cream is super easy to make… If you have a good blender. Make sure to freeze the bananas at least 6 hours ahead, in order to get the most like ice cream texture.

Recipe (4) / Recept (4)

5 frozen bananas / 5 frozen bananas

2 plants of fresh mint / 2 krukor färsk mynta 

2 avocados / 2 avokados

1 small bag of fresh spinach / 1 liten påse bladspenat 

Chocolate for topping / Choklad till topping

1. Put everything in a mixer, mix until smooth (it will happen, just be patient.). / Lägg allt i en mixer och mixa tills glassen blivit slät (det tar lite tid, ha tålamod.).

2. Serve immediately and sprinkle with dark chocolate. / Servera direkt och toppa med choklad.

3. Done! / Klart!