Tag Archives: almond

Lemon cupcakes


So I have left this blog all alone for too long now, and I am sorry about that. I’m running two blogs at the moment, and I’ve done a pretty bad job at updating both of them. Now I finally got around to baking again, so I thought I’d give you recipies of two different cupcakes. Today I present to you: lemon cupcakes.


The reason that one of them are pink, was because I wanted to enter it to a competition. But really, I don’t think pink is the colour for lemon cupcakes. Thus the others stayed white with lemon zest sprinkled on top.

They were surprisingly delicious! The almonds in the recipe give them a nice taste, and they are not too sweet.

So, to the recipe:

Lemon cupcakes (12 large or 24 small cupcakes)


(I did half a recipe, thus the amounts on the picture are smaller)

1 dl cream

3 ss olive oil

2 eggs

3 dl flour

grated zest of 1 lemon

juice of 1/2 lemon

1.5 dl sugar

1 ts baking powder

2 dl ground almonds


1) Stir together  cream, oil, eggs, lemon juice and lemon zest in a bowl

2) Add the flour, sugar, baking powder and ground almonds to the bowl and stir until the mixture looks nice and even (to the extent possible with almonds and lemon zest).

3) Add the batter to cupcake forms (fill them 3/4 up).

4) Cook them in a preheated oven at 180°C for 12-20 minutes, depending on the cupcake size. To check if they’re done, push your thumb carefully down onto one of the cupcakes. If it jumps back when you release, they’re done.


Here are mine when they came out of the oven! They had actually been in there for 25 minutes, which I think is because our oven’s thermometer is a bit off. Thus I’ve now bought an oven thermometer to check it.


Anyway, I took them out of the oven at the perfect time, luckily, so their consistency was great!


The test cupcake, before making the filling. Smiley mit geöffnetem Mund


Lemon buttercream

confectioner’s sugar

100 g butter (at room temperature)

juice and zest of 1 lemon

seeds of 1 vanilla pod


The amounts of everything are very uncertain, as the topping really is something you have to taste until it’s good.


1) Add the butter to a bowl and stir it into a nice, soft consitency.

2) Add 2 tbs of confectioner’s powder at a time and stir it soft. Stop when the mixture starts turning white instead of yellow.

3) Add the juice and zest of the lemon and the vanilla seeds to the mixture, then continue adding confectioner’s powder until you reached a good consistency and taste.



I unfortunately did not take any photos during the decoration process, but what I did was making roses on top, using a Wilton 1M tip. To do this, you start at the centre, and go outwards in a spiral.


So hope you enjoyed, and I can really suggest doing these cupcakes! They tasted great. Smiley

Will publish another cupcake recipe some time this weekend or next week.

Until then: Have a nice weekend everyone!


– Juno


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Yummy stuff

Yesterday I decided to try out this recipe I’ve been planning for some weeks, and it actually was really delicious! It consists of an almond biscuit with raspberry cream, and was inspired by my boyfriend’s request to make him a “luxemburgerli cake” (luxemburgerli = macarons from Sprüngli)!

It is extremely sweet, but as I love sweet stuff, I really didn’t mind that! 😀

I didn’t really measure all the ingredients properly, but here’s an approximate of what I did:


180 g almond flour (or finely chopped, blanched almonds)

3 egg whites

165 g confectioner’s sugar

1 tbs. vanilla sugar

Whip to egg whites to soft peaks. Add the confectioner’s sugar and whip until stiff peaks. Mix the vanilla sugar with the almond flour in a separate bowl, then gently mix it into the egg whites.

Use a plastic bag or decorating bag with a hole of approximately 1,5-2 cm in diameter. Fill it with the batter and create twirls on a baking board in the size you wish the mini-cakes to be. As long as you whipped the egg whites stiff enough, the batter does not run out at all, so you can put them very close together on the baking tray.

Cook in the oven on hot air at 180 degrees Celsius for 10-15 minutes, or until they are slightly golden on the edges. Cool on a baking rack for 5-10 minutes. Then prepare them with cream or save them in an air-tight box until you are supposed to serve them.

Raspberry cream filling

4 dl raspberry jam

2,5 dl whipping cream

2 tbs sugar

1 tbs vanilla sugar

Use a sieve to separate the raspberry jam from its seeds. This should give you a nice puree. Whip the cream and sugar to stiff peaks. Mix in the vanilla sugar. Add the raspberry puree, some at a time. I used approximately 1,5 dl of finished raspberry puree, but you should taste it as you go and find the perfect ratio for you.

Obviously the raspberry can be replaced with a lot of other different tastes, and if you want to you may also add some cream cheese or crème fraiche to the cream to make its consistency more resistant.


Place half the mini-cakes on a plate. Use a decorating bag with tip 1M to make a rosette of the cream on each cake. Add a second cake on top and make another rosette on top of that again. And viola 🙂

It would also be a good idea to have some fresh fruit on top and/or inside! I didn’t do this as I didn’t find any raspberries!

Hope this inspires you! If you try it out, please tell me how it went!

Any suggestions for other types of filling are highly appreciated!

– Juno

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