Dark chocolate and salted caramel tart27 February 2016
Toscakaka – Swedish almond cake with a twist22 March 2016
Hey guys! Sorry for the lack of posts recently but I have been super busy with exams and university that I didn’t even have time to breath. I honestly missed writing blog posts and taking pictures. I love it so much and reading your comments really brithens up my day. But now I’m all finished and ready to get back in full rythm. Also the easter holidays are just around the corner and I can’t wait to get home to my family to eat a lot of delicious food. I have so many cute recipes and DIYs that I’m planning to make during the holidays so definetly keep an eye out for them.
This recipe has a pretty funny story behind it. A few weeks ago, I was walking around Milan with my boyfriend when we spotted a cute little cafe. We entered, and spotted really amazing treats like muffins, cupcakes and doughnuts. I obviously ordered a cupcake and my boyfriend got a doughnut. At one point, when we were walking out of the cafe, my boyfriend saw a red velvet muffin. He was soo shocked because the only red velvet things he had ever tasted were cupcakes and cakes. So I said: “that’s easy i can make you one”. And he didn’t belive me! So here I am, writing a blog post about the red velvet muffins I made for my sceptical boyfriend haha. I guess I won the bet.
- 260 gr flour
- 130 gr cocoa powder
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs plus 1 egg yolk
- 250 gr sugar
- 1/2 cup vegetable oil
- 300 ml cream
- 1 tbs vanilla extract
- 200 gr white chocolate chips
- red food colouring
- Preheat oven to 190 C° and grease a standard 12-cup muffin tin with cooking spray, wiping off any excess on the top of the tin.
- In a bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
- In a bowl beat the eggs on medium-high speed. Slowly stream in the sugar while beating and continue to beat until the mixture is pale and thickened.
- Beat in the oil until fully incorporated. Wipe down bowl and beater and beat in sour cream and vanilla until evenly incorporated. Add the red food colouring to the batter and mix until well combined.
- Add the dry ingredients to the wet and fold in just until only a few visible streaks remain. Add the white chocolate chips and fold in just until all ingredients are evenly incorporated.
- Spoon the batter evenly into the prepared muffin cups, smoothing the tops if needed but keeping the scoops mounded. Top each with some of the remaining chocolate.
- Bake muffins in preheated oven for 10 minutes, and then reduce heat to 175 C° and bake another 5-10 minutes, until a toothpick comes out clean.