Bosnia and Herzegovina: Bosnian Coffee-Lokum Cupcakes

Coffee culture is BIG in Bosnia, to the extent that ‘sit and drink coffee’ regularly appears on lists of ‘must dos’ for visitors to the country. However, unlike us here in Britain, coffee culture revolves not around large to-go chains of coffee, but rather around an hour-long ritual, which places the whole process at the centre of Bosnian life.

Coffee time is very important in Bosnian society, being the time of day when friends and families congregate round the kitchen, enjoying their drink. The process is slow, leisurely and allows the drinker a bit of time to relax from the stresses of the day. The process of making the coffee is as complex and steeped in tradition as the Japanese tea-drinking rituals, and with almost as many steps!

Now if this was to be completely traditional, the coffee would  need to be made in the traditional way; heating the water, adding the coffee and adding the froth bit by bit. However, as this is a cake recipe strong coffee will serve the purpose adequately (though if you wish for it to be completely authentic, a recipe is here). The cakes also include Turkish delight or lokum, the traditional accompaniment to this very strong drink.

Bosnian Coffee-Lokum Cupcakes

Ingredients:

  • 4oz butter
  • 4oz caster sugar
  • 2 eggs
  • 4oz self raising flour
  • 1 tsp vanilla essence
  • 2 tbsp instant coffee powder
  • 2 tsbp boiling water
  • 80g butter
  • 250g icing sugar
  • 20ml ml milk
  • 1 tbsp rosewater
  • 8 pieces of Turkish Delight, chopped.

Instructions:

Preheat the oven to gas mark 5, and line a cupcake tin with liners. Make a traditional cupcake mix by creaming together the butter and sugar, before beating in the eggs one by one. Sift in the flour, and stir in the vanilla essence. Pour the boiling water over the coffee grinds and stir to dissolve, before mixing into the cake mixture. Spoon into the cupcake liners and bake in oven for 30 minutes. Remove and allow to cool for 10 minutes before removing from the cupcake tin and leaving to cool completely.

Beat the butter and icing sugar, until light and fluffy. Add in the milk and beat for 5 minutes until thick, light and fluffy. Add in the rosewater and beat until combined. Spoon into a piping bag and pipe onto each of the cupcakes before decorating with a small square of Turkish delight.

The Netherlands: Caramel Apple Waffle Cake

Netherlands flag outline

When I was younger, my father usd to go to the Fotokina trade shows in Amsterdam every year, and when he returned he would invariably have brought us back stroopwafels, the iconic caramel waffle biscuits flavoured with cinnamon. Whilst relatively commonplace in England today, back then they were a novelty, and we used to excitedly anticipate his return with these lovely little biscuits. This following cake takes inspiration from these treats, and combines them with sticky caramel apples (to allow you to feel slightly more virtuous!)

The cake is made in a waffle maker, which makes this cake very quick to make in comparisons to many others. These are layered with caramel apples and a salted caramel cream.

Caramel Apple Waffle Cake

Ingredients:

Cake Waffles

  • 4oz plain flour
  • 4oz caster sugar
  • 4oz butter
  • 1.5 tsp baking powder
  • 1 tsp vanilla essence
  • 2 eggs

Caramel Apples:

  • 2oz butter
  • 4 tbsp caster sugar
  • 4 dessert apples

Salted Caramel Creme Filling (taken from here):

  • 1 cup butter
  • 2 cups of icing sugar
  • 1/4 tsp salt
  • 1/4 cup of caramel

To make the cake waffles, beat together the butter and sugar until light and fluffy. Add the vanilla essence and eggs and mix thoroughly before sifting in the flour and baking powder. Beat the mixture until a smooth batter is formed –  add a tablespoon of water if the btter is too thick. Preheat your waffle maker and make the waffles following the instructions specific to your model. As a general guide the waffles will likely take about 2-3 minutes. Set aside to cool whilst you make the other components of the cake.

To make the caramel creme filling first beat the butter until light and fluffy. Add the sugar and salt and cream together before adding the caramel. Combine the mixture and keep cool until needed.

Make the caramel apples by peeling and coring the apples before cutting them into segments. Melt the butter in a pan before adding the apples and caster sugar. Cook or about 10 minutes, tuning occasionally until the apples are caramelised.

Assemble the cakes by spreading a waffle with the caramel cream and adding a layer of caramel apples. Spread a second waffle with the caramel cream and decorate with apple slices before placing on the top to complete the cake.

Mint Humbug Cupcakes

Old fashioned mint sweets are gradually going out of fashion in the UK. They are regarded as being a particularly old-fashioned sweet, and the new innovations in confectionary techniques and flavours have tended to drive people towards to newer types of sweets. Humbugs though, still have a particular vintage appeal to them, and one that still is appealing today.

Mint Humbug Cupcake

 

Mint Humbug Cupcake 3

Another Hummingbird Bakery recipe, this one takes the traditional boiled sweet, the mint humbug and develops this into a cupcake. I was dubious about this – I often find caramel very sweet, but in this recipe the peppermint goes someway to cutting through the sweetness. The recipe suggests topping them with crushed mint humbugs, but I used rice paper butterflies to top the cupcakes – I couldn’t face any more sugar in them!

Mint Humbug Cupcake 2

Mint Humbug Cupcakes

Instructions:

Cake:

  • 70g butter, softened.
  • 210g plain flour
  • 250g caster sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 210 ml whole milk
  • 1/2 tsp peppermint essence
  • 2 large eggs
  • 50g tinned caramel

Frosting:

  • 500g icing sugar
  • 160g butter, softened
  • 50ml milk
  • 1/4 tsp peppermint essence
  • 20g tinned caramel

Ingredients:

Preheat the oven to Gas Mark 3, and line a cupcake tin with liners. Set aside for later.

Beat together the butter, flour, sugar, baking powder and salt until they form crumbs. Mix the eggs, milk and peppermint essence together in a separate bowl and when well-combined, start adding to the dry ingredients, slowly and mixing well after each addition. Beat the mixture until a smooth batter is formed. Add the caramel and mix in until well-distributed through the mixture.

Fill the cupcake cases to 2/3’s full, and bake for 30 minutes until form and well risen. Leave to cool for 10 minutes in the tin, before removing and cooling completely on a wire rack.

Make the frosting by beating together the butter, icing sugar and milk with a hand mixer until light and fluffy. Add the peppermint essence and caramel and beat until completely combined. Transfer to a piping bag and pip a swirl onto the top of each cupcake,before decorating as you prefer.

Slovakia: Chai Maple Cupcakes

Sometimes the simplest thing can transport you back to a place; a sound, a smell, a taste. It may be something you experienced throughout a holiday, or it maybe something new, something that from that point on becomes inextricably linked to that moment.

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A few days ago I wrote about a recent trip to Bratislava, and my fondness for the cafe Urban Space. I’ve talked enough about the cheesecake, but today I’m going to embellish a little more about my beverage of choice – the Maple Chai Latte. I love this drink. Enough said. In fact I loved it so much, I decided that I needed to make it into a cupcake, that being the ultimate accolade for any foodstuff.

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This recipe was adapted from Naturally Ellathough with a couple of minor changes. These changes were borne out of necessity but still worked well. Primarily I used whole spices as opposed to powdered spiced. I also added some vanilla to the whipped cream rather than the maple to add a contrast. They also went down well with Max who liked it far better than the initial Maple Chai latte (not his favourite drink…) Success all around!

Maple Chai Latte Cupcakes

Ingredients:

Chai Mixture

  • ½ teaspoon cinnamon powder
  • ⅛ teaspoon ground clove
  • ⅛ teaspoon ground cardamom
  • ¼ teaspoon ground ginger
  • 1 whole star anise
  • ⅛ teaspoon ground black pepper
  • 2 black tea bags
  • ¼ cup butter
  • ¼ cup + 2 tablespoons maple syrup
  • ¼ cup 2% or whole milk

Cupcake Batter

  • ¾ cup unbleached flour or whole wheat pastry flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ⅛ teaspoon sea salt
  • 1 large egg

Whipped Cream

  • 1 cup whipped cream
  • 1 tsp vanilla extract
  • 2 tbsp icing sugar

Instructions

In a small pot, combine spices, tea bags, butter, maple syrup, and milk. Bring mixture to a simmer, letting butter melt, and once everything is melted together and warm, remove from heat and let cool for 10-15 minutes. After, remove star anise and tea bags, making sure to squeeze any remaining liquid from the tea bags.

Preheat oven to 350˚ and line a muffin tin with 6 liners. Whisk the egg and then add the flour, baking soda, baking powder, and sea salt. Stir in the cooled chai mixture and mix until just combined. Divide batter into the muffin tin and place in the preheated oven. Bake for 18-20 minutes until an inserted toothpick comes out clean. Remove from oven and let cool for 5 minutes. Transfer muffins out of the tin to a rack and finish cooling.

Once muffins are cool, whip the cream, icing sugar and vanilla extract together. Pipe the whipped cream onto the cupcakes and sprinkle with a bit of cinnamon to serve.

Bolivia: Chocolate and Coconut Cupcakes

English: State flag of Bolivia, from the xrmap...

Back to the country cakes, today we are moving continents, over to South America. Two very important ingredients in Bolivian Cuisine are chocolate and coconut, and as these make a brilliant duo, it seemed to be a easy combination to do. Therefore these chocolate coconut cupcakes were born. They are very quick to make and really hit the spot when you just need that chocolate fix!

Coconut Chocolate Cupcakes

To be really authentic, these cupcakes should be made with top quality chocolate and coconut, and the best cocoa powder you can afford. However, it will also taste good when made with good quality chocolate and dessicated coconut, so whatever you have will do!

Chocolate and Coconut Cupcakes

Ingredients:

  • 8oz butter
  • 8oz caster sugar
  • 4 eggs
  • 8oz self raising flour
  • 2 tbsp cocoa powder
  • 2oz dessicated coconut
  • 1 tsp vanilla essence
  • 300g dark chocolate
  • 300g double cream
  • 2 tbsp dessicated coconut, to decorate.

Instructions:

Preheat the oven to gas mark 5 and line a cupcake tray. Cream together the butter and sugar before adding in the eggs and mixing well. Add the rest of the dry ingredients and beat well, before finally mixing in the vanilla essence. Spoon in the cupcake liners and bake for 30 minutes until risen and firm. Remove from the oven and cool for 10 minutes before removing the cupcakes. Allow them to cool completely on a wire rack.

Make the chocolate ganache by melting the chocolate in a bain-marie and then stirring in the double cream. Once completely combined, leave to cool in the fridge for at least 30 minutes until thickened.

Spoon a small amount of ganache onto each cupcake, and swirl slightly with the spoon. Sprinkle the top of each cupcake with extra dessicated coconut. Store in the refrigerator once iced and eat within 3 days.

The Great Durham Cupcake Challenge

Flag of the city of Durham

As a brief follow-up from the Great Phoenix Cupcake Challenge of a few weeks ago, I am pleased to announce that right in the middle of Durham, there is a cupcake shop which rises above many of the more famous American counterparts. On a recent trip, we went to visit this little shop, less that 5 minutes walk away from the beautifully picturesque cathedral and castle and were so excited to find that these were no less than some of the best cupcakes we had ever tasted! High praise indeed!

The shop in question, Be Tempted has been running just over year, and consists of a little shop and coffee shop combined. They sell a range of handmade cupcakes alongside standard English coffee-shop fare – sandwiches/drinks and afternoon tea foods. We did not stay for coffee, but based on the quality of their cupcakes, next time I would!

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We tried two of the many cupcakes, the double chocolate cupcake and the carrot cake. Max picked the double chocolate cake partly because of the lovely chocolate button decoration on top, but we were both pleasantly surprised by the cupcake itself. Chocolate cake can often be dry, but this cake was lovely and light, and the sweetened cream topping was a lovely change to the usual chocolate buttercream.

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However our standout was the carrot cake. My choice, it was something I did not usually eat, but they looked so tempting in the shop disply that I couldn’t resist! There was no question that this was the right choice – wonderfully full of flavour, full of nuts and the cinnamon frosting was divine (I could have eaten it by the spoonful!)

No question that this cupcake is a permanent addition to my list of coffee shops – I can’t wait to go back. If you are in the Durham area please go and visit – I guarantee you won’t be disappointed!

France: Apple Tarte Tatin Cupcakes

Flag of France

Like many famous desserts the origins of the tarte tatin are heartily disputed, but it is considered (by most versions) to have been a mistake on the part of the chef. Serving the incorrect dish, the chef was so pleased by the reception of the dish that it became a regular dessert, thus becoming the classic dish we see today.

Apple Tart Tatin Cupcake

These cupcakes are based on this famous dessert, but in this case, the pastry is replaced by a brown sugar cupcake, topped with caramel apples and a caramel sauce. Sadly they are not baked upside down, but they do make a good alternative for those less fond of pastry!

Apple Tarte Tatin Cupcakes

Ingredients:

  • 8oz butter
  • 8oz golden caster sugar
  • 4 eggs
  • 8oz plain flour
  • 3 tsp baking powder
  • 1 tsp vanilla essence

Caramel apples:

  • 2 large eating apples
  • 30g butter
  • 2 tbsp golden caster sugar

Caramel sauce:

  • 65g butter
  • 50g light brown sugar
  • 25g icing sugar
  • 1 tsp vanilla extract
  • 1 tbsp milk

Instructions:

Preheat the oven to gas mark 5, and line a 12-hole cupcake tray with liners. Make the cupcakes by beating together the butter, sugar, eggs, flour, baking powder and vanilla essence until well combined. Spoon into the cupcake cases and bake in the oven for 25 minutes until well risen and golden brown. Remove from the oven and leave the cupcakes to cool completely.

Peel, core and slice the apples. Melt the butter in a large frying pan and place the apples in a single layer in the pan, cooking until golden brown (turning as necessary). Add the sugar to the pan and allow to dissolve, coating the apple slices in a lovely layer of caramel. Remove the apples from the pan, and place the slices on top of the cupcakes.

In the same pan, melt the remaining butter and sugar until the sugar is completely dissolved. Add the icing sugar, milk and vanilla to the pan, stirring until a thick golden caramel is created. Remove the pan from the heat and brush the tops of the cupcakes with the caramel sauce.