Ferrero Rocher Cupcakes – Blogmas Day 10

Hello there!
I promised you I’d be back with a better post for you today and here we are with Ferrero Rocher Cupcakes. Ferrero Rocher are by far my favourite Christmas chocolate and it was hard saving some for these cupcakes and not just eat the whole box by myself. The sacrifices I make for you! I went on the hunt for a Ferrero Rocher cupcake recipe on the internet but all the ones I found were chocolate cakes with chocolate frosting and even as the massive chocolate-enthusiast I am, that just sounded like too much. So I took a standard Vanilla cupcake recipe from the Hummingbird Bakery cook book, obviously placed a Ferrero Rocher in the middle and in the end, came up with some kind of Nutella-frosting. Also, the gold wrappers add a special touch to the whole thing.

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Christmas Cookie Recipe – Blogmas Day 5

Today, I met up with Noemi to bake and decorate Christmas Cookies. We spent the whole afternoon chatting, listening to all kinds of music and channelling our inner Picassos. Despite the fact that we’re both quite busy (I know, I say that all the time. Sorry.), it was lovely having an afternoon off and getting to spend it with a dear friend. And if the result of that is having delicious cookies, I’m not going to complain.

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Swiss Carrot Cake

If you are still looking for a sweet treat to make for the Easter weekend then I’ve got the perfect cake for you. This carrot cake is quite different from its American siblings as it gets its consistency from fluffy egg whites, plus the only fat comes from the egg yolks and almonds. So if that’s your kind of thing, you get a dairy free cake without even trying. And no one will know.

The cake is a traditional Swiss recipe and there is one at almost every kid’s birthday party. The recipe I used today is from an old cookbook that was one of the most popular around 20 – 30 years ago so almost every household has one.

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It’s a simple recipe without any funny ingredients. The whole cake has only eight ingredients and that’s with the pinch of salt counted.

So if you fancy trying out a new version of carrot cake, I highly recommend you make this.

– 5 egg yolks

– 250g of caster sugar

– 250g grated carrots

– 250g ground almonds

– 1 lemon, peel and juice

– 80g of flour

– 1 tbsp baking powder

– 5 egg whites

– a pinch of salt

Preheat your oven to 180°C, line and grease a 10” cake tin.

Beat together the egg yolks and sugar until it becomes pale. Add the grated carrots, almonds, lemon peel and juice.

Sift the flour and baking powder and add it to the mix.

Beat the egg whites with a pinch of salt until stiff. Gently fold in the egg whites into the rest of the batter.

Pour the batter into the prepared cake tin and put it in the oven. Bake 45 – 50 minutes.

Once your cake is done, take it out of the cake tin while it’s still warm and let it cool completely. At this stage you can start decorating! I chose a simple lemon glace as base and went from there. But you could also make a cream cheese frosting if you don’t want to miss out on your extra topping.

And that’s it! As simple as that.

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