Thursday, December 10, 2009

Some sweetness for the weekend

Here are some of the cupcakes I have made. Making cupcakes and decorating cookies is in my opinion one of the nicest things to do on earth.

Everytime I start baking and can use my Pistache colored Kitchenaid I get butterflies in my stomach. Cupcakes are so sweet and cute. Each time I have an idea it's like creating a work of art, art that's gone in one biss, but nevertheless still art haha.

The fun thing is that, it's not only me it's like a rage all over the place, cupcakes are conquering the world. Cupcakes are even becoming some sort of fashion statement, a culture. And it's so much fun to be a part of it.

Have a nice weekend


Wednesday, December 9, 2009

Speculaas cupcakes

Speculaas cookies remind me of winters with warm thee and a cozy couch next to the garden window where we would sit with my mom and sister when we returned from school. We'd come home from school cold or wet, In Holland most of the kids go to school with......., you guessed it bycicles, and my mam would always be waiting for us with warm thee and a nice plate of goodies. The problem with these cookies is you can't stop. If you dip one in your thee until it is soft and you taste it it's just impossible to stop. For this reason alone already I think it's good that I live in Israel. No speculaas here, until now that is.

Well I sincerely hope you enjoy this recipe. If you would like to make cookies instead of cupcakes you can look up a recipe for speculaas cookies, because you have the recipe for the spices.

Dutch Speculaas kruiden are a mix of:
15 gram ground Cinnamon
2 gram ground clove
2 gram ground nutmeg
1 gram ground white pepper
1 gram ginger powder
½ gram ground hel (Cardamom)

Be very carefull using these spices, because your recipe will become very (too) spicey if you use too much.

For the cupcakes:

230 Gram flower
1 tsp Bakingpowder
125 Gram butter room temp.
250 Gram white sugar
Speculaas spices according to your taste
1 tsp Vanilla extract
3 eggs room temp.
100 ML milk room temp.
1/5 tsp salt. 1.
preheat oven 175ºC

2. Mix butter until fluffy and white , add sugar and eggs (one by one), mix for 3 minutes.

3. Add to this Sifted flower, bakingpowder and salt, milk, vanilla and spices . Mix this until it all comes together as a batter

4. put ± 12 cupcake liners in a tray and fill them for 2/3 with batter

5. Bake the cupcakes for 15 - 20 minuts. check with a tooth pick, if it comes out clean they're ready

6. Let them cool in the tray for 15 minutes and then transfer them to a wire rack where they can cool.

7. While the cupcakes are cooling you can start making the buttercream

For the buttercream you'll need:
200 gram butter roomtemp.
1 tsp natural almond essence(or more if you like) -
175 gram confectioners sugar
10 ml milk at room temp.


1. In an electric mixer fitted with the paddle attachment, cream the butter until fluffy and white for about 3 min.

2. add confectioners sugar (spoon by spoon and scrape the sides of the mixer bowl often), milk and almond essence and mix for about 5-7 minutes at medium speed.

3. When the cupcakes are totally cooled down you can start decorating your cupcakes with the buttercream.

Here some nice ideas for decorating :

You can by your ingredients from (of course there are more places but these 2 I personally like):
I love doing my shopping at grubstein in the south of Tel Aviv (close to Levinsky) they are 2 lovely ladies who work there and they'll patiently answer all you questions.

See you

Recipe for gingerbread, these cookies are traditionaly baked around the holiday's in the United States and Europe, they are mostly decorated with Royal Icing and sweets

After checking the best recipes on the net I found this cookie recipe the easiest and tastiest.(

3 1/4 cups sifted all-purpose flour
3/4 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter (room temperature, softened)
1/2 cup dark-brown sugar, packed
1 Tbsp ground ginger
1 Tbsp ground cinnamon
1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon finely ground black pepper
1/2 teaspoon salt
1 large egg
1/2 cup unsulfured molasses (דבשה)
Optional raisins, chocolate chips, candy pieces, frosting

Royal Icing
10 gram pasteurized egg white powder (can be purchased at www
60 ml boiled cooled down water
300-500 gr confectioners sugar (powdered sugar)

1 In a large bowl, sift together flour, baking soda, and spices.
Set aside.

2 In an electric mixer fitted with the paddle attachment, cream
the butter. Add sugar and beat until fluffy. Mix in eggs and molasses.
Gradually add the flour mixture; combine on low speed.
(You may need to work it with your hands to incorporate the last bit of flour.)
Divide dough in thirds; wrap each third in plastic. Chill for at least
1 hour or overnight. Before rolling out, let sit at room temperature for 5-10 minutes. If after refrigerating the dough feels too soft to roll-out, work in a little more flour.

3 Heat oven to 350°. Place a dough third on a large piece of lightly floured parchment paper or wax paper. Using a rolling pin, roll dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Use either a cookie cutter or place a stencil over the dough and use a knife to cut into desired shapes. Press raisins, chocolate chips, or candy pieces in the center of each cookie if desired for "buttons".

4 Transfer to ungreased baking sheets. Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely. Decorate as desired.
Makes 16 5-inch long cookies.

After checking the best recipes on the net I found this cookie recipe the easiest and tastiest.(

Royal Icing
The traditional way to make Royal Icing is to beat egg whites and lemon juice together, adding the powdered sugar until the mixture holds stiff peaks. With modern concerns about salmonella from raw eggs, I like to use powdered pasteurized egg whites.

1. Mix a part of the confectioners sugar with the egg white powder in the mixer bowl.
2. While mixing with with whisk attachment add the water.
3. mix at a low speed
4. keep mixing until you get the right consistency (not to runny not to stiff)

If the icing is too runny, add more powdered sugar until you get the desired consistency.
If the icing is too stiff, add more water until you get the desired consistency

Fill a piping bag with the icing to pipe out into different shapes. (Or use a plastic sandwich bag, with the tip of one corner of the bag cut off.) Keep the icing covered while you work with it or it will dry out.
Well hello,
This is my first time, and I am really excited.
I have so many nice things planned that I am just so happy to share!

We're going to have lots of tutorials and delicious recipes.

First of all I will be putting up some recipes of seasonal goodies like decorated gingerbread cookies and Dutch speculaas cupcakes.

I love this time of the year abroad. here some nice pictures to get you guys in the mood.


Liz Williams

Greengate, Denmark

Madame Stolz, Denmark

Tanya Whelan