I baked a lot last week, both for Midsummer's Eve and the evening with the family. I like to bake, even if it doesn't happen to often. For Midsummer I baked a really good cake, but I'll share that recipe with you some other time. Now I thought I'd give you the recipe for my lactose-free stuffed cupcakes that I baked for Satruday :) I got twelve cupcakes out of this recipe.
- 100 g (≈ 3.5 oz) lactose free butter
- 2 eggs
- 1.5 dl (≈ 0.6 cups) powdered sugar
- 1 tsk (1 teaspoon) vanilla-flavored sugar
- 2 dl (≈ 0.8 cups) lactose-free milk
- 4 dl (≈ 1.7 cups) flour
- 1 pinch of salt
- 100 g (≈ 3.5 oz) lactose free cream cheese
- 60 g (≈ 2.1 oz) soft lactose free butter
- 5 dl (≈ 2.1 cups) icing sugar
- 1 tsk (1 teaspoon) vanilla sugar
Filling / Topping
- Hazelnut crème from Printzells
- Mini marshmallows
Preheat the oven to 200°C (392°) for large muffins. Melt the butter in a saucepan over low heat while you whisk eggs, sugar and vanilla sugar until frothy. Then stir down the melted butter plus the milk in the batter. Mix flour, baking powder and salt in a separate bowl, then layer it into the muffin batter. Place the molds in a muffin pan and distribute the batter evenly between the molds. Bake the muffins in the middle of the oven for about 10 minutes or until the muffins are golden brown and "dry" inside. Sample stick with a toothpick to be sure. When my muffins were finished baking, I let them cool off, then I made a small hole in the middle and filled it with a nut crème. To get the frosting I whipped butter, vanilla suger and cream cheese creamy. (If you want you can add a drop of food coloring, but I didn't). Pipe or spread the frosting on your cupcakes and decorate with sprinkles or, as in my case, with mini marshmallows.