are reasons to bake it a lot. The "initiative sonntagssüß" calls on to be the best of all reasons to call to mind: Just because Sunday is! For those who do not like to bake, everything else is allowed and what is sweet. But in my case, baking, because I cry but "here". And as I got for my birthday Martha Stewart's cupcake book and yet no opportunity had to use it, was the choice of the "medium" a light for me. The friend was allowed to choose and the decision was made to "sprinkles cupcakes. For if there is an undeniable truth in life, then: Streusel always go!
Some German fellow bloggers recently came up with the idea of baking each sunday and blogging about it. Simple, but amazing idea! So I jumped on it. And since I got Martha's cupcake book for birthday, I decided to try a recipe out of it first. The boyfriend got to choose and voted for: sprinkles cupcakes. A German real choice:)!
In itself, the recipe is not difficult if you has plagued the first time through the Maßangabenübersetzung. The is especially tricky, because Martha's editors and authors have included an error. And must be found first: 2 tablespoons butter (the Americans and their units abstruse me forever remain a mystery) are specified here by the additional information 1 1 / 4 stick butter, which is about 150g. While I was funny before, but I thought to myself, God knows what they have there for spoon. And because grams are easier to measure than spoonful of butter, I have voted for the Gramm option. Well, to make it short: the crumbs, which I have done first (to cool and because of above), were then lightly butter-heavy. Actually, it would have meant, namely: 1 / 4 stick butter = about 30 grams Well, I then added even more dependent on the ingredients and now I have crumbs to eat pure left. What is not so bad because: Streusel go always. But I digress, so the recipe. For the streusel need "packed dark-brown sugar", which is by no means packed dark brown sugar, but a kind of moist brown sugar, which is not available with us and also "packed" so compact (no air bubbles and closely squeezed - important for volume measures) must be measured. to "tinker" Replacement is not difficult. For take easy for any required in the recipe "cup" of the "packed dark-brown sugar" a normal cup sugar (= 225g) and four tablespoons (35g) sugar syrup and mix until thoroughly both with the fingers until a uniform become mass (see photos above). The sticks nice and fun for everyone, who once enjoyed playing with mud. In this case, a 3 / 4 cup sugar requires said, just under 170g white sugar plus 3 tablespoons sugar syrup. It is with 270g flour, 2 1 / 4 (I have taken very courageous 2 1 / 2) teaspoons of cinnamon, mixed a large pinch of salt and just 140g butter into crumbs and then for half an hour to storage.
For all the english speaking (and measuring) of you guys, I will not copy the recipe, because there are many places in the web where, you can find it. Here is one example . Just one hint: In my opinion the butter measurements are wrong (even in the book). It reads 1 / 2 cup plus 2 tablespoons (1 1 / 4 sticks) of butter. But 2 tablespoons must be 1 / 4 stick, huh? At least another recipe in the book of this ratio is used. And with one more stick the recipe gets way to buttery.
In the meantime, you can make the main dough. But further until smooth 140g butter 225g sugar. Gradually, three eggs, 1 1 / 2 teaspoon vanilla extract 225g and also "sour cream (or sour cream - tested and found to be good), mix. Finally, a mixture of 300g of flour, half a teaspoon of baking soda, 1 1 / 2 teaspoons baking powder and a pinch of salt fold. The dough to distribute muffin cups. In the recipe of 24 is mentioned, but I'm not the thought that because the American standard muffin pans are actually smaller than our (at least I thought so until today - we like to teach me a lesson!). I should think so but better times, for the 16 that I have made of it are, to say the least get a little exuberant. One could also say you are to all sides overflowed like Hull. So better 24th Then we distributed the first half of the crumbs and press them with a spoon in the batter. The other half, sprinkling it loose. The whole thing is there for 20 minutes at 175 ° C top and bottom heat in the oven. Then let them cool in the mold and decorate with a milk 180g icing sugar and three tablespoons of milk. Done. Tastes best when slightly pulled. Says those who ate three pieces. In a period of one hour after baking. A three hours later and eight hours later. In the recipe is that one air-tight the cupcakes, which for me are rather tart, a good three days in a Container can store. I think so too. As long as they are not keeping well. At least with us. So then we hope the Bake and enjoy! But first: good night and a nice start into the new week. And maybe we will see you next Sunday! I have only now Sedepause times. I think is better. I chat with too many recipes. Or someone is left to the end for me:)!
We liked them, especially after some hours of cooling down. Therefore I recommend not to bake them directly before receiving guests. Have a great start into next week! I'll go to bed now. It's near midnight here in Germany. Good night!
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