NEAPOLITAN CUPCAKES

These delicious vanilla, chocolate and strawberry cupcakes are super easy and quick to make. Perfect for any occasion, to share with your friends and family. Very simple yet so satisfying :)

Ingredients (makes 12 cupcakes) :

• 120 g cake flour
• 120 g sugar
• 1 tsp baking powder
• 120 g soft butter
• 2 eggs
• 1,5 tbsp milk
• 1 tsp vanilla extract
• 1 tsp strawberry flavoured gelatin
• 2 tsp cocoa powder
• pink gel food coloring

Sieve the flour, baking powder and sugar into a large bowl.

Add the butter and eggs and mix on low then high speed till combined. Add the milk, vanilla extract and mix on medium speed for another minute.
Divide the batter in three equal parts. Mix one part with the gelatin and pink food coloring and one part with cocoa powder.

Fill the cupcake liners with each color, bake at 180°C (350°F) for 20 minutes.

Cream cheese Icing :

• 150 g soft butter
• 240 g cream cheese
• 700 g icing sugar
• 1 tsp vanilla extract
• 2 tsp dissolved strawberry gelatin
• pink food coloring
• 2 tsp cocoa powder

Beat the butter on high speed for 3 minutes. Add the cream cheese  and vanilla extract and combine. Change the speed to low and start adding the icing sugar in sections. Divide the cream into three portions. Mix one of the portions with dissolved strawberry gelatin and pink food coloring and the other with cocoa powder.

NEAPOLITAN CAKE

Vanilla, strawberry and chocolate, all in one cake! It's not easy to find a good recipe for this cake, so I have come up with a simple and delicious recipe consisting of only one batter. Every layer of this cake is full of flaver, fluffy and moist. Top this cake with a cream cheese frosting and you will create one of the most amazing cakes! :)

Ingredients :

• 4 eggs
• 200 g sugar
• 200 g cake flour
• 2 tsp baking powder
• 1 tsp baking soda
• pinch of salt
• 120 g soft butter
• 100 ml milk
• 1 tsp vanilla extract

+ For the chocolate cake :

• 1 tbsp cocoa powder

+ For the strawberry cake :

• 40 g strawberry flavoured gelatin (or a tsp of strawberry extract)

Beat the butter on high speed for 3 minutes. Start adding sugar and salt and beat for another few minutes. Start adding one egg at a time, beating in between. Add the milk mixed with vanilla extract in a slow stream. Sieve in the flour with baking powder and baking soda and mix till well combined. Devide the batter in three equal parts. Mix one part of the batter with cocoa powder and one part with strawberry gelatin.

Bake every layer in a 20 cm baking pan at 180°C (350°F) for 15 - 20 minutes.

Ingredients for cream cheese icing :

• 200 g cream cheese
• 100 g soft butter
• 400 g icing sugar
• 1 tsp vanilla extract
• 1 tsp cocoa powder (optional)
• pink food dye (optional)

Beat the butter for 5 minutes on high speed. Add the cream cheese and vanilla extract and mix till well combined. Sieve in the icing sugar in three parts, mixing well in between. Devide the icing in three equal parts and mix one of the parts with cocoa powder and one with pink food dye (this is optional). Decorate the cake when it is completly cooled.

Melted dark chocolate on top will make a perfect decoration for this cake. Enjoy! :)

HONEY CUPCAKES

These honey cupcakes are an easy and delicious treat, perfect for a party, to share with friends and family. Thanks to the honey buttercream and white chocolate honeycomb they not only taste amazing but also look gorgeous. With this recipe you will make around 20 cupcakes.

Ingredients for the cupcakes :

• 215 g flour
• 130 g sugar
• 1,5 tsp baking powder
• pinch of salt
• 60 g soft butter
• 60 ml vegetable oil
• 60 ml honey
• 185 ml milk
• 1 large egg
• 0,5 tsp vanilla extract

Sieve the flour, sugar, salt and baking powder into a mixing bowl, add soft butter and mix on low speed till it reaches the consistency of wet sand. In a seperate bowl, using a whisk mix the milk, egg, honey, vegetable oil and vanilla extract. While mixing the butter on low speed start adding the milk mixture in a slow stream. Mix all together for 2 minutes on medium speed till well combined.

Fill your cupcake tins half way full and bake at 180°C (350°F) for 22 - 25 minutes.

Ingredients for the honey buttercream :

• 150 g soft butter
• 250 g icing sugar
• 2 tbsp honey

Beat the butter on high speed for 5 minutes. Add the icing sugar in two stages and beat for 2 minutes inbetween. Add the honey and mix till well combined (if the buttercream is too stiff add a tbsp of room temp. milk). Decorate the cupcakes when they are completly cool.

For the white chocolate honeycomb :

• 100 g white chocolate
• bubble wrap

Melt the chocolate in a microwave and spread it evenly on the bubble wrap. Place it in the freezer for 10 minutes. Peel the chocolate off and brake in pieces.

Don't forget to drizzle some honey on top :)

HONEY & LEMON CAKE

This is a very simple and delicious cake, with a hint of lemon and a layer of honey semolina pudding. Perfect for any occasion and time of the year :)

Ingredients for the cake :

• 180 g soft butter
• 130 g sugar
• 3 eggs
• 2 tbsp honey
• 150 g cake flour
• 1 tsp baking powder
• 40 ml milk
• 1 tsp lemon extract or 1 tbsp lemon zest
• pinch of salt

Beat the butter with sugar untill creamy consistancy. Start adding one egg yolk at a time, mixing well inbetween. Follow the last egg yolk with honey and lemon extract/zest and mix well. Sieve in the flour and baking powder and mix well. Add room temperature milk and mix till combined. Beat the egg whites with salt till stiff and fold into the mixture.

Grease and line the bottom of a 20 cm baking pan. Bake at 170°C (338°F) for one hour or untill the scewert comes out clean.

Ingredients for the semolina pudding :

• 400 ml milk
• 4 tbsp semolina
• 2tbsp honey

Place half of the milk in a sauce pan and bring to simmer. Mix the semolina with the other half of cold milk. Start adding the semolina tbsp by tbsp to the simmering milk, mixing constantly. Take the mixture off the heat when it becomes thick. Mix in the honey and cool down to room temperature.

Cut the cake in half and spread the semolina pudding inbetween the layers.

I have cut the cake into a hexagon shape covered it in lemon buttercream and poked through holes to make the cake look more like a honey comb. A drizzle of honey at the top made it look even more beautiful :)

TRIPLE BERRY CAKE

Strawberries, raspberries and blueberries, all in one amazing cake! Very easy to make and perfect for any occasion. You can use frozen berries as well as fresh ones. Here I have made a mini version using half of the ingredients listed below.

Ingredients for the cake :

• 8 egg whites
• 240 g sugar
• 240 g flour
• 80 ml milk
• 2 tsp vanilla extract
• 3 tsp bakong powder
• 60 g melted butter
• pinch of salt

Beat the egg whites till soft peaks. Start adding the sugar while beating, along with a pinch of salt. Sieve in the flour and baking powder and mix on low speed. Combine the melted butter with room temp. milk and vanilla extract and fold into the egg mixture gently.

Divide the batter equally between two 20 cm baking pans and bake at 180°C (350°F) for 20 - 25 minutes. After cooling the cakes, cut each one in half to get four layers.

Ingredients for the berry buttercreams :

• 180 g soft butter
• 220 g icing sugar
• 0,5 cup frozen or fresh strawberries
• 0,5 cup frozen or fresh raspberries
• 0,5 cup frozen or fresh blueberries
• 1 tsp vanilla extract
• 1 - 2 tbsp milk

+ 300 ml heavy cream

Beat the butter for 5 minutes on high speed. Add the icing sugar and vanilla extract and mix till well combined.

Divide the buttercream in three equal parts and mix every part with different berries (if you are using frozen berries make sure they come to room temp. and rince of the remaining juices). Add room temp. milk if the buttercream is to thick. Spread the buttercreams separately on each layer of the cake, but only at the outside rim. Whip the  heavy cream till stiff and spread it evenly in the center of every layer of the cake (add a few berries on top of every cream layer for more flavor and texture).

I have also decorated my cake with some melted white chocolate :)

CUSTARD MAGIC CAKE

This is a very unique cake. Using one simple batter we receive a delicious custard bottom and soft spongy top. This cake certainly is a must bake :)

Ingredients :

• 120 g cake flour
• 130 g sugar
• 4 eggs (at room temp.)
• 110 g soft butter
• 500 ml milk (at room temp.)
• 2 tsp vanilla extract
• pinch of salt

Seperate the eggs. In a large bowl mix the butter with the egg yolks, sugar and vanilla extract untill all well combined and smooth.

Sieve in the flour and mix on low speed till combined. While mixing on low speed, start adding milk in a slow stream (the batter will become very thin).

In a seperate bowl beat the egg whites with a pinch of salt till stiff. Fold the egg whites gently into the mixture.

Grease and line a 20 cm baking pan with baking paper ( use one big sheet to cover the bottom and the sides of the pan to prevent any leaks of the batter ) and pour the mixture in. Bake at 150°C (300°F) for 70 - 80 minutes, or until golden brown.

Leave the cake in the pan and let it cool completly, then place it in the fridge for atleast 2 hours to set.

You will see the magic when you cut the cake ;) Enjoy!

FRIED AND BAKED DOUGHNUTS

This doughnut recipe is super easy and you can choose whether you want to fry them or bake. No kneading needed! :)

Ingredients :

580 g flour

2 tsp dry yeast

1 tsp salt

200 ml warm milk

170 g melted butter

4 eggs (room temp.)

2 tbsp sugar

1 tsp vanilla extract

Sieve the flour into a large bowl. Add the dry yeast and sugar and whisk together. In a seperate bowl, whisk together the milk, melted butter, eggs, vanilla extract and salt. Pour the wet mixture over the flour mixture and mix all together using a spatula.

Cover the bowl with a cloth and leave in a dry area for atleast 2 hours to rise (you can also place it in the fridge for over night).

Sprinkle some flour on a cutting board and over the dough. Form the dough in a ball shape and roll it out, about 2-3 cm thick (if the dough is too sticky, sprinkle it with more flour). Cut out round shapes with a doughnut cutter or a glass and cover them with a cloth for 20 minutes.

Frying the doughnuts :

Pour a tasteless oil in a saucepan (rapeseed oil, sunflower oil, etc.) making sure the doughnuts will not touch the bottom of the saucepan. Throw the cut out doughnuts into the hot oil and fry them for about 30 sec. on each side (or untill brown).

Baking the doughnuts :

Place a sheet of baking paper on a flat baking pan. Place the cut out circles on the baking paper with at least 2 cm spaces between each other. Brush each one with some melted butter. Bake at 190°C (375°F) for 20 minutes (or until brown).

Vanilla glaze :

• 200 g icing sugar
• 2-3 tbsp milk or water
• 0,5 tsp vanilla extract

Chocolate glaze :

• 200 g icing sugar
• 1-2 tbsp cocoa powder
• 3-4 tbsp milk or water
• 0,5 tsp vanilla extract

Mix all together in a small bowl. For best results, dip the doughnuts in the glaze while they are still warm.

You can also pipe cream, jam or nutella into the doughnuts and play around with the taste and colors. Use the leftover dough to make mini doughnuts covered in icing sugar and cinnamon. Have fun! :)

MINI CAKE DOUGHNUTS

These mini cake doughnuts are super easy and fun to make. All you need is a cupcake pan and few basic ingredients. I have made five amazing flavors - vanilla, chocolate, lemon & poppy seed, almond and coconut. All these cake doughnuts are based on one recipe with little differences. This is a grate treat for any occasion, perfect to share :)

MINI COCONUT CAKE DOUGHNUTS

Ingredients :

• 120 g flour
• 120 g sugar
• 120 g soft butter
• 2 eggs
• 2 tbsp milk
• 2 tbsp coconut flakes
• 1 tsp vanilla extract
• 1 tsp baking powder
• pinch of salt

Sieve the flour and baking powder into a large bowl and add all the remaining ingredients (make sure the butter is soft, eggs and milk are room temperature). Mix on high speed for few minutes untill all ingredients are combined.

Grease a cupcake pan and fill every pocket about 1/3 of the way (don't use cupcake liners). Bake at 180°C (356°F) for 15 - 20 minutes.

Let the cakes cool for 5 minutes, take them out of the pan, flip upside down and cut out small wholes in the middle of each one (I have turnd my cakes upside down to use the smoother surface).

Vanilla glaze :

• 200 g icing sugar
• 2-3 tbsp water or milk
• 0,5 tsp vanilla extract

Mix all the ingredients in a small bowl. Depending what consistency you want, you can add more icing sugar or more liquid.

Dip the cakes directly in the glaze or pour it on top.

Best served with coconut flakes sprinkled on top.

MINI ALMOND CAKE DOUGHNUTS

Ingredients :

• 120 g flour
• 120 g sugar
• 120 g soft butter
• 2 eggs
• 1 tbsp milk
• 1 tsp almond extract
• 1 tsp baking powder
• pinch of salt

Sieve the flour and baking powder into a large bowl and add all the remaining ingredients (make sure the butter is soft, eggs and milk are room temperature). Mix on high speed for few minutes untill all ingredients are combined.

Grease a cupcake pan and fill every pocket about 1/3 of the way (don't use cupcake liners). Bake at 180°C (375°F) for 15 - 20 minutes.

Let the cakes cool for 5 minutes, take them out of the pan, flip upside down and cut out small wholes in the middle of each one (I have turnd my cakes upside down to use the smoother surface).

Almond glaze :

• 200 g icing sugar
• 2-3 tbsp water or milk
• 0,5 tsp almond extract

Mix all the ingredients in a small bowl. Depending what consistency you want, you can add more icing sugar or more liquid.

Dip the cakes directly in the glaze or pour it on top.

Almond flakes make a beautiful decoration :)

MINI LEMON & POPPY SEED CAKE DOUGHNUTS

Ingredients :

• 120 g flour
• 120 g sugar
• 120 g soft butter
• 2 eggs
• 1 tbsp milk
• 1 tsp lemon extract (or 1 tbsp lemon zest)
• 2 tsp poppy seeds
• pinch of salt

Sieve the flour and baking powder into a large bowl and add all the remaining ingredients (make sure the butter is soft, eggs and milk are room temperature). Mix on high speed for few minutes untill all ingredients are combined.

Grease a cupcake pan and fill every pocket about 1/3 of the way (don't use cupcake liners). Bake at 180°C (375°F) for 15 - 20 minutes.

Let the cakes cool for 5 minutes, take them out of the pan, flip upside down and cut out small wholes in the middle of each one (I have turnd my cakes upside down to use the smoother surface).

Lemon glaze :

• 200 g icing sugar
• 0,5 tsp lemon extract (or 1 tsp lemon zest)
• 2-3 tbsp water or milk

Mix all the ingredients in a small bowl. Depending what consistency you want, you can add more icing sugar or more liquid.

Dip the cakes directly in the glaze or pour it on top.

Lemon zest on top will add charm and more flavour :)

MINI CHOCOLATE CAKE DOUGHNUTS

Ingredients :

• 120 g flour
• 120 g sugar
• 120 g soft butter
• 2 eggs
• 2 tbsp cocoa powder
• 3 tbsp milk
• 1 tsp baking powder
• 1 tsp vanilla extract
• pinch of salt

Sieve the flour cocoa powder and baking powder into a large bowl and add all the remaining ingredients (make sure the butter is soft, eggs and milk are room temperature). Mix on high speed for few minutes untill all ingredients are combined.

Grease a cupcake pan and fill every pocket about 1/3 of the way (don't use cupcake liners). Bake at 180°C (375°F) for 15 - 20 minutes.

Let the cakes cool for 5 minutes, take them out of the pan, flip upside down and cut out small wholes in the middle of each one (I have turnd my cakes upside down to use the smoother surface).

Chocolate glaze :

• 200 g icing sugar
• 2-3 tbsp water or milk
• 1-2 tsp cocoa powder

Mix all the ingredients in a small bowl. Depending what consistency you want, you can add more icing sugar or more liquid.

Dip the cakes directly in the glaze or pour it on top.

These must be the best chocolate doughnuts in the world! :)

MINI VANILLA CAKE DOUGHNUTS

Ingresients :

• 120 g flour
• 120 g sugar
• 120 g soft butter
• 2 eggs
• 2 tbsp milk
• 1 tsp baking powder
• 1 tsp vanilla extract
• pinch of salt

Sieve the flour and baking powder into a large bowl and add all the remaining ingredients (make sure the butter is soft, eggs and milk are room temperature). Mix on high speed for few minutes untill all ingredients are combined.

Grease a cupcake pan and fill every pocket about 1/3 of the way (don't use cupcake liners). Bake at 180°C (375°F) for 15 - 20 minutes.
Let the cakes cool for 5 minutes, take them out of the pan, flip upside down and cut out small wholes in the middle of each one (I have turnd my cakes upside down to use the smoother surface).

Vanilla glaze :

• 200 g icing sugar
• 2-3 tbsp milk or water
• 0,5 tsp vanilla extract
• food coloring of choice

Mix all the ingredients in a small bowl. Depending what consistency you want, you can add more icing sugar or more liquid.

Dip the cakes directly in the glaze or pour it on top.

Super easy and delicious, enjoy!