Green ist the new pink

ImageImageSomehow the pink phase is not really kicking in this year. It might be due to the fact that I am drowning in work (I literally am buried under piles of paper right now) or that it is the shittiest weather outside…anyhow, I hope it has just been postponed. In the meantime, I have created a tribute to a regional specialty. Sadly that specialty is green sauce and not pink… but I tried to make up for it by using a pink token muffin paper (which actually turned out to stick to the cupcake as hell…). Frankfurt green sauce (Grüne Soße or Grie Soß) is a yoghurt and sour cream based sauce, with eggs, seasoning and most importantly seven different herbs (pimpinella, borage, cress, chervil, chives, parsley and sorrel). Don’t you dare put mayonnaise, pickles, onion, or dill in it! End of discussion. The sauce is eaten cold with potatoes, eggs and sometimes boiled beef. To turn this dish into cupcakes, I made a savory potato dough, filled it with green sauce and topped it with a 7 herbs – cream cheese frosting. I served them with Frankfurt apple cider…yummy :D


Sorry, no recipe today…its top secret ;)



The Sisterhood of the Coffee Mug

My two best friends and IImage are having our twentieth anniversary this year (yes, this truly is unbelievably long). We met in elementary school and ever since fought our fights together. After seeing each other every day for thirteen years we now give our best to keep in touch over spatial and temporal distances. So far, our friendship survived because we are bound together by our past…and our love for a solid kaffeklatsch. Since one of those lovely ladies is in town at the moment, naturally, we went out having coffee (we can recommend…and not only for the charming waiter). In honor of my two favorite coffee-sippers and life-improvers I made tiny Mocha Cupcakes with a caramel filling and a Mascapone topping.

For one batch of mini Cupcakes:

  • 33g dark chocolate
  • 84g hot espresso                        
  • 42g butter, softened
  • 85g brown sugar
  • 1 eggs
  • 100g flour
  • 1/3 tsp. baking powder
  • 1/3 tsp. soda
  • 10g cocoa powder (unsweetened)

Preheat the fan oven to 180°C. Melt Chocolate together with the espresso. Beat butter and sugar until fluffy. Add the egg. Let the melted chocolate mixture cool, then gradually add the dry ingredients and the melted chocolate to the butter sugar mixture. Spoon evenly among the lined mini cupcake pan. Bake for 8-10 min.

For the Filling:

Salted Caramel or any other caramel sauce.

For the Topping:

  • 250g Mascapone
  • 2-3 tbsp. icing sugar
  • 3-4 tbsp. Espresso, Kaluha or Baileys
  • Combine everything and beat until creamy

Combine everything and beat until creamy.

I put a chocolate covered espresso bean on top.

So far, all those who have tried these cupcakes told me they are delicious :)


~ With love from me to Moe & Tepu. Stay sive. ~

Vegan Cupcakes

ImageAfter several requests I had a try at baking vegan. I had doubts about it… I mean, how can you bake without two of four key ingredients? The answer: you can…but you shouldn’t expect too much.

I especially worried about the cakes not rising without any eggs. But they do! You just use more rising agents. The cupcakes turned out fluffy but not as airy as conventional ones. They stayed relatively moist (which is not necessarily a bad thing). But concerning texture, those vegan cupcakes don’t have to hide behind their buttery relatives.

Concerning the taste, I am still not completely convinces. There is not much in there to give taste. The only two ingredients possibly contributing to taste are vanilla and soya yoghurt. The latter turned out to be the crucial point. I used a soya yoghurt from the supermarket and it looked and smelled horribly. It was lumpy and grey and just confirmed every prejudice I have towards soya. I used it anyway (I didn’t have much of a choice since the shops are closed on Sundays) and hoped for the soya yoghurt to be overpowered by vanilla. Sadly, it was the other way around and those cupcakes smell like a vanilla version of the yoghurt. I strongly (!) recommend using a soya yoghurt you know and like….

The “buttercream” tastes pretty good, there is no significant difference to the regular one.

I also filled the cupcakes with strawberry jam. There usually is no animal product in jam but particularly strict vegans check how the fruit is harvested.

I did not use any sprinkles because most of them are not vegan. Many are made with gelatin or beeswax or use colors that somehow are not vegan. Colors are a difficult topic anyway.  My pink color happened to be synthetic, which usually is something people don’t like, but since many red colors are produced by crushing beetles, in this case, being synthetic is an advantage. Alternatively you could make your own food colors with beet root for example…if you like your buttercream to slightly taste like beet root….

How to make your own food coloring:

Vegan Vanilla Cupcake

1 cup soya yogurt
1 tsp apple cider vinegar
150g raw cane sugar
1/3 cup sunflower oil
1 vanilla pod
180g flour
½ tsp salt
½ tsp bicarbonate of soda
1 tsp baking powder

Preheat the fan oven to 170°C. Mix together yoghurt and vinegar let it sit for a few minutes. Put the sugar, oil, vanilla pod, salt and yoghurt together in a bowl and mix together. Sift the flour, soda and baking powder and add gradually to the mixture. Line your cupcake tin with papers and fill them 2/3 up. Bake for 22 minutes.

Vegan Buttercream

100g Soya/Sunflower Spread
330g icing sugar
1 vanilla pod
2 tsp. water

Mix the vegetable spread until pale. Add the sifted icing sugar, vanilla pod and 2 tsp of water and mix for 10 minutes. Fill the cooled cupcakes with strawberry jam and top them with buttercream.


I’ll definitely make them again with another yoghurt…Do you have any recommendations? :)