Rose Water Cake with Berry Yoghurt Frosting – Rosenvatten Kaka med Yoghurt och Bär Frosting

Since I bought the rose water in the store, I got a slight obsession with it…. I know that some people have a really hard time liking the taste – and it is quite special. Although, I feel like it has a luxurious feeling too it – it’s not something you would eat everyday. To bake with rose water was really fun, because the consistency of the cake came out super smooth! It’s hard to explain, but it was something that I hadn’t been able to accomplish before. On top of the cake, I made a berry and greek yoghurt frosting – but this is of course optional. I do think that you should go and buy some rose water though – you will be happily surprised!

Recipe / Recept

7 tbsp of butter / 100 g smör 

1.4 cups of sugar / 3 dl socker 

1 egg / 1 ägg

2 cups of flour / 5 dl mjöl

2 tsp of baking powder / 2 tsk bakpulver 

1 cup of milk / 2.5 dl mjölk

1.5 tsp rose water / 1.5 tsk rosen vatten

Frosting 

1 cup of pureed berries (any type will do) / 2.5 dl slätt mixade bär (valfri sort)

0.5 cups of greek yoghurt / 1.75 dl yoghurt 

0.4 cups of icing sugar / 1 dl florsocker

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

2. Spray a spring form with non-stick spray. / Smöra och bröa en form med löstagbara kanter.

3. Mix butter and sugar. / Vispa smör och socker.

4. Add the egg. / Tillsätt ägg.

5. Add half the flour, half the baking powder and half the milk. Mix well. / Tillsätt hälften av mjölet, bakpulvret och mjölken. Blanda.

6. Add the other halves. / Tillsätt resten.

7. Add the rose water. / Tillsätt rosen vatten.

8. Bake for about 40-45 min. / Grädda i 40-45 min.

9. Let cool. / Låt svalna.

10. Mix all the ingredients for the frosting. / Blanda alla ingredienser till frostingen.

11. Spread the frosting on the cake. / Bred på frostingen på kakan.

12. Done! / Klart!

Chocolate Cupcakes with Rose Water Frosting – Chokladcupcakes med Rosenvatten Frosting

I’ve realized over the past days working through my recipe index how my baking has changed, partly because after a while, all your traditional go to bakes has been uploaded, and you’re challenged to try new things. This led me to buy some rose water extract on bottle. I had never before used rose water up until a couple of days ago – but I’m already a fan. If you put it in cakes, they become extremely moist and soft (keep your eye’s out for a recipe coming soon), and the flavor is just something new and different. The cupcakes I used a regular chocolate cupcake recipe for, and the frosting recipe I found on this blog, although I added some more cream and rose water to mine, since I believed it was a little too thick before. Sprinkled with silver sprinkles and glittering stars, these would be perfect in a fairy tale.

Recipe / Recept 

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

4 tbsp of cacao powder / 4 msk kakao

Frosting / Frosting

1 stick of butter / 115 g smör

2 cups icing sugar / 5 dl florsocker

1 tsp vanilla / 1 tsk vaniljsocker 

1/3 cup whipping cream / 0.75 dl vispgrädde

0.5 tsp of rose water / 0.5 tsk rosenvatten extrakt

2 drops of red food coloring / 2 droppar röd karamellfärg

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. 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.

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

7. Let cool completely. / Låt svalna helt.

8. Mix the butter and icing sugar together for about 2 min. / Vispa socker och florsocker i ca 2 min.

9. Add vanilla and cream. / Tillsätt vaniljsocker och grädde.

10. Mix for about 2 more min. / Vispa i ca 2 min till.

11. Add the rose water. / Blanda i rosen vattnet.

12. Blend in the food coloring. / Vispa i karamellfärgen.

13. Ice the cupcakes and sprinkle with silver sprinkles. / Glasera cupcakesen och strö över silverkulor.

14. Done! / Klart!

Easy & Pretty Carrot Sponge Cake – Lätt och Vacker Morots Sockerkaka

I love carrot cake! Always have and, probably, always will. Although, I always get stuck while making it just because the normal recipe requires a lot of canola oil, which I never seem to have at home. Therefore, this version is a little easier, and made out of a normal sponge cake. I even used the classic mold with the hole in the middle and just filled it with a sunflower for the pretty look of it! Nonetheless, this cake won’t disappoint any of you carrot-cake-lovers. It’s just as delicious.

Recipe / Recept

3 eggs / 3 ägg

1.2 cups of sugar / 3 dl socker

1 cup of flour / 2.5 dl mjöl

1.5 tsp baking powder / 1.5 tsk bakpulver 

1 tsp of vanilla extract / 1 tsk vaniljsocker 

1/3 stick of butter / 75 g smör

1/2 cups of water / 1 dl vatten 

2 carrots, grated / 2 morötter, rivna

1.5 tsp of cinnamon / 1.5 tsk kanel

1.5 tsp cardamom / 1.5 tsk kardemumma

Frosting

1 package of cream cheese / 1 paket cream cheese

1 small lemon, zest and juice / 1 liten citron, skal och saft

powdered sugar after taste / florsocker efter smak

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

2. Spray or grease a baking form. / Smöra och bröa en form.

3. Whisk egg and sugars fluffy. / Vispa ägg och socker fluffigt.

4. Melt the butter. / Smält smöret.

5. Mix in flour, baking powder and vanilla. / Blanda i mjöl, bakpulver och vaniljsocker.

6. Pour in butter and water and mix. / Blanda i smör och vatten och blanda.

7. Grate the carrots and stir in. / Riv morötterna och blanda i.

9. Add the spices. / Lägg i kryddorna.

9. Bake for about 30-40 min or until done. / Grädda ca 30-40 min eller tills färdig.

10. Let cool and flip on a plate. / Låt svalna och vänd på en tallrik.

11. For the frosting; wash the lemon and grate the zest. / Till frostingen; tvätta citronen och riv skalet.

12. Mix zest, juice and cream cheese. / Blanda skal, saft och cream cheese.

13. Add in sugar after taste. / Blanda i florsocker efter smak.

10. Done! / Klart!

The Prettiest Chocolate Chip Cupcakes with Raspberry Frosting – Dom Finaste Chocolate Chip Cupcakesen med Hallonfrosting

There’s no prettier time in DC than during Cherry Blossoms. I think it’s partly because of the nature, but partly because DC is an outdoors city, and the Cherry Blossoms usually marks the first days of spring. Everyone is outside and there are flowers everywhere. In our backyard, we also have a huge magnolia tree. In combination, all the trees and their flowers create somewhat of a wonderland. When I baked that weekend, I didn’t wanna make anything else than something pink, so that set the tone. The frosting is colored with raspberries, but can of course be colored with anything. I’m throwing in some DC photos so you can see where my inspiration comes from. Happy Baking!

Recipe / Recept 

Muffins 

2 cups of flour / 5 dl mjöl

1/3 cup of brown sugar / 0.8 dl muscavadosocker

1/3 cup white sugar / 0.8 dl vanligt socker

2 tsp of baking powder / 2 tsk bakpulver

1/2 tsp of salt / 1/2 tsk salt

2/3 cups of milk / 1.6 dl mjölk

1/2 cup of melted butter / 55 g smör, smält

3 eggs / 3 ägg

1 tsp of vanilla / 1 tsk vaniljsocker

Frosting

3/4 cups of butter / 170 g smör

3 cups of icing sugar / 7.5 dl florsocker

2 tbsp of milk / 2 msk mjölk

1-2 tsp of vanilla extract / 1-2 tsk vaniljsocker

2.5 cups of frozen, defrosted raspberries / 5 dl frusna, tinade hallon

1. Preheat the oven to 400 F. / Sätt ugnen på 200 grader.

2. Mix eggs and sugars until fluffy. / Vispa ägg och socker tills det är fluffigt.

3. Mix all dry ingredients except the chocolate chips. / Blanda alla torra ingredienser utom chokladen.

4. Mix in the flour mix into the egg mix carefully. / Blanda i mjölblandningen i äggblandningen försiktigt.

5. Add the melted butter and milk. / Blanda i det smälta smöret och mjölken.

6. Carefully stir in the chocolate chips. / Blanda försiktigt i chokladen.

7. Bake in muffin molds for about 12 min or until golden. / Grädda i muffinsformar i ca 12 min, eller tills gyllene.

8. Let cool. / Låt svalna.

9. Let the butter for the frosting be soft but not melted. / Låt smöret till frostingen vara mjukt men inte smält.

10. Add in the icing sugar. / Vispa i florsockret.

11. Carefully whisk in the milk. / Vispa försiktigt i mjölken.

12. Add everything else. / Lägg i allt annat.

13. Frost the cupcakes. / Frosta cupcakesen.

14. Done! / Klart!

 

 

Lemon Sticky Cake with Lime Frosting – Citron Kladdkaka med Lime Frosting

Sometimes, the world just calls for something pretty. I have a weird love for icing bags, and icing things in general. It’s one of my favorite things about baking, and I oftentimes try making something that can be iced (I’ve heard you can make cookies with an icing bag?!). However, I’ve lately seen multiple recipes circling around the blog sphere of Lemon Sticky Cake, basically a lemonbar without the crust. I’ve been wanting to try, but haven’t gotten around too. So, the other day when I realized I had a couple of lemons left that needed to be used before going bad, I was thrilled. And surprised. Wow, this cake was SO easy to make (honestly) and highly appreciated. As much as I love chocolate, it is nice to sometimes be able to switch it up, and this cake will definitely become my go to. But then, I realized, there was nothing to ice. So, I made a lime, cream cheese frosting to decorate it with, and used that as a substitute for serving it with whipped cream. I then went a little crazy with different sprinkles I found, just because sometimes you just need a cake that makes you happy. Again, there are multiple recipes on this cake – here’s my version. Enjoy!

Recipe / Recept

Cake / Kaka

3 small lemons / 3 små citroner

3 eggs / 3 ägg

1.5 sticks of butter / 150 gram smör

0.8 cups of flour / 2 dl mjöl

1.2 cups of sugar / 3 dl socker

1 tsp vanilla / 1 tsk vaniljsocker

Frosting / Frosting

1/2 cup heavy whipping cream / 0.75 dl vispgrädde

1 package of light cream cheese / 1 paket cream cheese light

1 cup icing sugar / 2.5 dl florsocker

3 limes, peel and juice / 3 lime, skal och saft

0.5 tsp vanilla / 0.5 tsk vaniljsocker

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

2. Peel and juice the lemons. / Riv skalet och pressa saften från citronerna.

3. Melt the butter. / Smält smöret.

4. Remove from the heat. / Ta bort från plattan.

5. Mix in all other ingredients. / Blanda i alla andra ingredienser.

6. Bake in a spring form. / Grädda i en form med löstagbara kanter.

7. Bake for about 20 min. / Grädda ca 20 min.

8. Let cool. / Låt svalna.

9. Whisk the cream for the frosting. / Vispa grädden till frostingen.

10. Mix in all other ingredients. / Blanda i alla andra ingredienser.

11. Ice the cake. / Frosta kakan.

12. Done! / Klart!

Addicting Banana & Nutella Muffins – Beroendeframkallande Banan och Nutella Muffins

These Muffins. I don’t even know how to explain them. First of all, the MUFFIN. I’m not usually a huge fan to be honest, I feel like muffins can be kind of dull. But these…. Are moist, not to sweet, bananay and just delicious! And then comes the frosting….. Which I found on Sally’s Baking Addiction and slightly modified, was a DREAM. in combination…. Unresistibly, deliciously addicting banana and nutella muffins. A must try.

Recipe / Recept 

Muffins 

2/3 cups of butter / 75 g smör 

1.5 cups of flour / 3 dl mjöl

3 bananas / 3 bananer

1 egg / 1 ägg

3/4 cups of sugar / ca 2 dl socker 

2 tsp of baking powder / 2 tsk bakpulver

a little salt / lite salt 

Frosting 

1.5 sticks of butter / 150 g smör

2 cups of powdered sugar / 5 dl florsocker 

4 large tbsp of nutella / 4 stora msk nutella 

4 tbsp of milk / 4 msk mjölk

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

2. Melt the butter. / Smält smöret.

3. Mash the banana. / Mosa bananen.

4. Mix all the ingredients together. / Blanda alla ingredienser.

5. Bake in the oven for about 20 min or until a little golden. / Grädda i ugnen i ca 20 min, eller tills gyllene.

6. Let cool. / Låt svalna.

7. Whisk the butter for the frosting fluffy. / Vispa smöret till frostingen fluffigt.

8. Mix in the sugar. / Vispa i sockret.

9. Whisk in the nutella. / Vispa i nutellan.

10. Whisk in the milk. /  Vispa i mjölken.

11. Frost the cupcakes. If you’re uncertain of how, I made this video. / Frosta muffinsen. Om du känner dig osäker på hur, gjorde jag denna video.

12. Done! / Klart!

Carrot Cake! / Morotskaka!

Carrot Cake is such a classic, and hard to go wrong with. This one is decorated with small mini carrots – made out of fresh carrots. Easy & cute! I found the recipe here and it’s slightly modified. Hope you enjoy it!

Recipe / Recept

3 eggs / 3 ägg

1 & 1/4 cups of sugar / 3 dl socker

1 & 1/4 cups of flour / 3 dl mjöl

3 tsp of baking powder / 3 tsk bakpulver

2.5 tsp of cinnamon / 2.5 tsk kanel

2 tsp of cardamom / 2 tsk kardemumma 

1.5 tsp of ginger / 1.5 tsk ingefära

a pinch of salt / 1 nypa salt

2 cups of freshly grated carrots / 4.5 dl rårivna morötter

0.8 cups of oil / 2 dl matolja

frosting / frosting 

2 oz of butter / 60 g smör

7 oz of cream cheese / 200g philadelphiaost 

2 cups of icing sugar / 4.5 dl florsocker 

zest from 1 lime / skal från en lime 

zest from 1/2 lemon / skal från en halv citron. 

1. Preheat the oven to 300 F. / Sätt ugnen på 150 grader.

2. Mix eggs and sugar until fluffy and light light yellow. / Vispa ägg och socker fluffigt och ljusgult.

3. Add all the dry ingredients. / Tillsätt alla torra ingredienser.

4. Add the carrots. / Lägg i morötterna.

5. Add the oil. / Lägg i oljan.

6. Bake in the oven for about 50-60 min. / Grädda i ca 50-60 min.

7. Let cool. / Låt svalna.

8. Mix all the ingredients for the frosting. / Vispa ihop alla ingredienser till frostingen.

9. Spread the frosting on top of the cake. / Bred på frostingen på toppen av kakan.

10. Cut small pieces of carrots for decoration. / Skär små bitar av en morot till dekoration.

11. Slice the lime thinly and put together as a flower. / Skär limen i tunna skivor och montera en blomma.

12. Done! / Klart!

Lime Cupcakes with Lime Buttercream Frosting – Lime Cupcakes med Lime Smörkräms- Frosting

I wanna believe that spring is here now, and since we turned our clocks forward a week ago, the days really are much longer. This inspires to much more than cooking, bright colored flowers and outdoors activities in general. Let’s keep our fingers crossed for no more snow and bake these delicious cupcakes in the meantime.

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Jag vill tro att våren är här nu. Sen vi ställde om våra klockor för en vecka sen, har dagarna verkligen blivit längre. Längre dagar inspirerar inte bara till att laga mer mat, pigga upp med lite nya färggranna blommor och utomhus aktiviteter. Nu håller vi tummarna för att det inte ska snöa igen, och undertiden kan du passa på att baka dessa underbara cupcakes!

Recipe / Recept

3 eggs / 3 ägg

0.6 cups of sugar / 1.5 dl socker

0.6 cups brown sugar / 1.5 dl muscovado socker 

1 cup of flour / 2.5 dl mjöl

1.5 tsp baking powder / 1.5 tsk bakpulver 

1 tsp of vanilla extract / 1 tsk vaniljsocker 

1/3 stick of butter / 75 g smör

1/2 cups of water / 1 dl vatten 

1 lime / 1 lime 

Frosting / Frosting 

1 stick of butter / 120 g smör 

1/2 cup of powdered sugar / 1.25 dl florsocker

1 tsp vanilla / 1 tsk vaniljsocker 

about 0.5 cups of milk / ca 1.25 dl mjölk

1/2 lime, zest only / 1/2 lime, bara skal

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

2. Prepare a muffin thin. / Förbered en muffinsplåt.

3. Whisk egg and sugars fluffy. / Vispa ägg och socker fluffigt.

4.  Melt the butter. / Smält smöret.

5. Mix in flour, baking powder and vanilla. / Blanda i mjöl, bakpulver och vaniljsocker.

6. Pour in butter and water and mix. / Blanda i smör och vatten och blanda.

7. Grate the zest of the lime and squeeze the juice. Mix into the batter. / Riv skalet av limen och pressa ut juicen. Blanda i smeten.

8. Bake the muffins for about 13 min or until done. / Grädda i ca 13 min, eller tills klara.

9. Let cool. / Låt svalna.

10. Mix room temperatured butter with powdered sugar. / Vispa rumstempererat smör med florsocker.

11. Put in lime zest + juice. / Lägg i lime skal + saft.

12. Add the vanilla extract. / Tillsätt vaniljsockret.

13. Pour in the milk while whisking until desired texture. / Häll i mjölk samtidigt som du vispar tills du får den konsistens du vill ha.

14. Frost the cupcakes. / Frosta cupecakesen.

15. Done! / Klar!

 

More than “just” a Chocolate Cupcake – Mer än “bara” en Choklad Cupcake

Happy Valentine’s day! In DC the snow actually hit us yesterday, with 14 inches of snow falling… Crazy, also since this city really can’t handle snow and completely shut down, per usual. But what’s better to do during a snow day than to bake? So, the outcome of my snow days were these super chocolaty chocolate cupcakes, or as my friend David kindly put it “this is more than just a chocolate cupcake”. This cupcake is very, very rich and decadent but also very very delicious. The base recipe I found here, and the frosting I made up myself. Happy Friday to you!

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Glad Alla Hjärtans Dag! I DC så snöade det supermycket igår, 35 cm snö! Helt galet, eftersom den här staden inte alls kan hantera snö, och allting stängde ner, precis som vanligt. Men vad är bättre att göra än att baka en dag då man är insnöad? Resultatet blev dessa super chokladiga choklad cupcakes, eller som min kompis David så snällt uttryckte sig ” Det här är mer än bara en choklad cupcake”. Den här cupcaken är väldigt, väldigt rik och dekadent, men också väldigt, väldigt god. Bas receptet hittade jag här och frostingen hittade jag på själv. Trevlig fredag!

Recipe / Recept

1/2 cup butter / 115 g smör

2 ounces semi-sweet baking chocolate / 50 g choklad

1/2 cup cacao powder / 1.25 dl kakao

3/4 cup all-purpose flour / 1.8 dl mjöl

1/2 teaspoon baking soda / 1/2 tsk bikarbonat

3/4 teaspoon baking powder / 3/4 tsk bakpulver

1/4 teaspoon salt / 1/4 tsk salt

2 large eggs / 2 ägg

1/2 cup sugar / 1.25 dl socker

1/4 cup light brown sugar / 0.6 dl muskavado socker

1 teaspoon vanilla extract / 1 tsk vaniljsocker

1/2 cup milk / 1.25 dl mjölk

2 tsp of lemon juice / 2 tsk citronsaft 

Frosting / Frosting

1 stick of butter / 115 g smör 

1.5 cups of icing sugar / 3 dl florsocker

1/4 cup of cocoa powder /0.6 dl kakao

1 tsp vanilla extract / 1 tsk vaniljsocker

1.5 tbsp of creme cheese / 1.5 msk creme cheese

3 tbsp of half and half / 1.5 msk mjölk / 1.5 msk grädde

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

2. Prepare a muffin thin. Mix the milk with the lemon juice. / Förbered en muffin plåt. Blanda mjölken med citronsaften.

3. Melt butter and chocolate together. / Smält smör och choklad tillsammans.

4. Whisk the eggs with the sugars. / Vispa ägget med socker.

5. Add all other ingredients. / Tillsätt alla andra ingredienser.

6. Distribute to 12 muffins. / Fördela till 12 muffins.

7. Bake for about 18 min, or until not sticky when putting a toothpick in. / Grädda i ca 18 min, eller tills en potatissticka inte längre är kladdig.

9. Let cool completely. / Låt svalna helt.

10. Mix the butter with the sugar for the frosting. / Vispa smöret med sockret.

11. Add cocoa powder and vanilla extract. / Tillsätt kakao och vaniljsocker.

12. Add the creme cheese. Keep whisking. / Tillsätt creme cheese. Fortsätt vispa.

13. Pour in the half and half. / Tillsätt mjölk och grädde.

14. Whisk a little more. / Vispa lite till.

15. Frost the cupcakes. / Spritsa cupcakesen.

16. Done! / Klart!

Chocolate & Cranberry Cupcakes – Choklad & Tranbärs Cupcakes

I will continue on the path of cranberries. Both because it’s thanksgiving time, but also because I’ve just recently discovered the phenomenon of fresh Cranberries. They’re sour, but they go perfect in cakes! They make the cakes both more moist, but also adds a different texture and flavor. After baking the small cranberry cakes the other day, I had some leftover already chopped cranberries. It’s been a while since I made cupcakes. I must say that I’m not the biggest fan. It’s not that I don’t like them, it’s just that I don’t understand the hype around them. But – how wrong can you go with chocolate anything? That’s right, not very wrong. So, I used the same recipe and batter as for the other cakes, but i added in 2 tbsp of cacao powder. The icing is a classic cream-cheese frosting, mixed with some cranberry juice. Hope you get some inspiration for what to use those leftover cranberries for!

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Jag fortsätter på tranbärs-vägen. Både för att det är Thanksgiving, men också för att jag just upptäckt färska tranbär. Dom är sura, men passar perfect i kakor! Dom gör kakorna både saftigare men också smakrikare. Efter att ha bakat mina mini-kakor häromdagen hade jag några redan hackade tranbär kvar. Det var väldigt länge sedan jag bakade cupcakes, och jag måste säga att jag inte är helt övertygad om varför cupcakes är så fantastiskt. Men – hur fel kan någonting med choklad bli? Inte så väldigt fel.. (enligt mig :)) Så, jag använde samma recept som till sockerkakorna, men lade till 2 msk kakao. Glasyren är en vanlig cream cheese glasyr blandad med lite cranberry juice. Hoppas du blir inspirerad till att baka med tranbär!

Recipe / Recept 

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

about 0.8 cups of cranberries / ca 2 dl tranbär

1 tsp powdered sugar / 1 tsk florsocker

Frosting / Glasyr

2 tbsp cream cheese / 2 msk cream cheese

2 tbsp of butter / 2 msk smör 

3 tsp of icing sugar / 3 tsk florsocker

1.5 tbsp cranberry juice / 1.5 tsk tranbärs juice

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. Chop the cranberries in small pieces. / Hacka tranbären i små bitar.

6. Mix the cranberries with the powdered sugar. / Blanda tranbären med florsockret.

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

8. 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.

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

10. Let cool completely. / Låt svalna helt.

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

12. Mix all the ingredients to the frosting with a fork. / Blanda alla ingredienser till glasyren med en gaffel.

13. Use a plastic ziploc bag, and cut one corner carefully after putting in the frosting in the bag. / Använd en plast ziploc påse och klipp av ett av hörnen försiktigt efter du lagt i glasyren.

14. Glaze the cupcakes. / Glasera cupcakesen.

15. Done! / Klart!