Do you want to make the most delicious and beautiful cupcakes? With this recipe you make cupcakes with champagne topping in no time! Folow the recipe step by step, than it will certainly work out.

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Preparation

Pre heat the oven at 170 degrees.

Put a cupcake baking paper baking tins ready. If you use a cupcake baking tin, the cupcakes stay in shape during the baking process and it is also easier to fill the moulds with batter.

Remove the butter, eggs and milk from in time the fridge to bring them to room temperature. Cut the butter into small cubes. Measure all ingredients beforehand with a measuring cup or scale and put them in separate bowls so they’re ready for use. Do the measuring accurately, this is crucial for a good cupcake batter.

Also prepare the following: 1 large bowl, 1 mixer with batter hooks, 2 tablespoons, 1 wooden skewer, 1 (cooling) grid.

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Making the batter

It is important that the butter has reached room temperature. This means that you take the butter out of the fridge in time, so that the butter is soft before use (do not melt). Put the butter in a bowl and add the sugar little by little. Always mix the mixture in between with the mixer at medium speed. This will allow the sugar to be absorbed better by the butter and will make your batter lighter. Mix the butter and sugar well together until a light and airy mixture is formed.

Now add the eggs 1 by 1. (Attention: also take the eggs out of the fridge in time and let them reach room temperature. This will make your batter more airy.) Mix the batter well with the mixer at medium speed when you added an egg.

Now add the self-rising flour bit by bit. Mix the mixture with the mixer at medium speed each time you have added an amount of flour.

Finally add the milk and mix everything together for another minute with the mixer at medium speed, until you have a light and smooth batter. Grab your cupcake baking tin with the paper baking moulds in it. Filling is now very easy. Take a tablespoon and spoon some batter in the middle of the paper cupcake tin. With a second spoon or spatula you scrape the batter from the spoon into the mold.

Fill the paper cupcake moulds up to 2/3 full. This way the cupcakes will rise well and will not rise above the paper mold when they are ready. The flatter the cupcakes are when they are baked, the easier it is to decorate them!

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Baking

Open the oven and place the cupcake baking tin in the middle of the oven on the grid. Bake the cupcakes 20-25 minutes in the oven at 170 degrees. Don’t open the oven door in between, otherwise the cupcakes might collapse. After 20 minutes open the oven door and use a wooden skewer to prick a cupcake to check if the cupcakes are cooked. When there doesn’t stick wet batter to the wooden skewer the cupcakes can be taken out of the oven. If wet batter still sticks to the wooden skewer, then let the cupcakes bake in the oven for another 5 minutes. After 5 minutes, check again if the cupcakes are cooked and take them out of the oven if this is the case. NOTE: every oven is different, so the baking time of your cupcakes may differ from the baking times we specify.

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Cooling down

Once out of the oven, leave the cupcakes in the baking tin for a minute. Preferably put the baking tin on a grid. After one minute, carefully remove the cupcakes from the baking tray. You can keep the baking tin a bit tilted so that the cupcakes fall out slowly. This way you don’t have to pull on the paper baking moulds and don’t let go of the papers. Leave the paper baking moulds around the cupcakes. Let the cupcakes cool down well on a cool grid.

If your cupcakes have become slightly rounder than desired, place a chopping board on the cupcakes in the cupcake baking tin as soon as you have removed the cupcakes from the oven. After about 1/2 minute you take the board off again, your cupcakes are now nice and flat.

Once cooled the cupcakes are ready to decorate with the topping.

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The Chocolate topping

Ingredients for 12 cupcakes

250 grams powdered sugar
250 grams of butter, at room temperature
2 tablespoons hot water
30 grams of cocoa powder or 75 grams of melted chocolate
1 teaspoon vanilla extract

Method

Put the butter in a bowl and mix it with the mixer at medium speed to a light creamy mass. Then slowly add the icing sugar bit by bit and mix through to a nice cream. The longer you keep mixing, the better the parts will blend together. Finally add the vanilla extract, cacao powder and water and mix well with the mixer.

Or melt 75 grams of chocolate in a bowl over a pan with hot water on medium high heat.
Let the melted chocolate cool down well and add this to the butter cream. Spoon everything together again with a spatula.
Apply the chocolate butter cream to the cooled cupcakes using a piping bag with Jumbo tip or spatula.

Hope you liked it and will try the recipe! The possibilities are endless, you can make any topping that you want. Choclate topping is just my favorite. :)) 

Love, Charlotte xx

Hi guys,

I wanted to tell you something about my favourite restaurant. But when I was thinking about which one I wanted to take, I couldn’t choose between two pearls ! As you might already know I adore basic and healthy food. So that’s why I picked these two restaurants !

The first restaurant I wanted to talk about is De Tafelaer. It is a meat restaurant in Hasselt. De Tafelaer isn’t that refined. They want to show the RAW delicious part of meat. It’s a really romantic and cosy place. It feels like your in your grand-mother’s warm dining room. They are knows for their côte à los but my favourite is the butter aged ribeye ! If you go there I really recommend to try it ! It’s such a taste bomb. The combination of the spices and the meat is egregious! Every time I go there it is much more than just going to a restaurant, it is such an experience! The staff is so kind and gentle. Everything fits together! One of the thing they’re also known for is there wine fridge, with more than 30 different sorts of wine from all over the world! I love to go there ! And Ps: if you like dessert try there Chocolate dream. It’s delicious :))

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The second restaurant is a restaurant I discovered when I was on vacation in Orlando with my boyfriend. It’s called Bahama Breeze. I really love to try new thing and especially on vacation because there is another culture then where we live so they eat other foods or have other eating habits. We discovered the restaurant by accident. It was very late and we where looking to eat something, and as you know I have and gluten allergies so we can’t stop at an In-and-out or something like that. We didn’t want to go in because it looked a little funny but once we came in it felt like we were on the Bahamas. It didn’t feel like it was already so late. The staff was so kind and there was a little live band. We had the most wonderful time and hadn’t eaten jet. Our food came very quickly. It’s not exaggerating when I say that I haven’t had more delicious food than that evening ! It was perfectly cooked and all of the flavours combined so beautifully ! When you’re in Orlando I recommend going there ! You won’t regret it and I hope you will also such a wonderful time and love it as much as I do !

Love, Charlotte xx

Hi there,

You are maybe going to recognize them, but then you’re very special because many of you probably won’t. Don’t fret because these are forgotten fruits and I also didn’t recognize them the first time 🙂 Once they where part of our food pattern but grudually we have forgotten them more and more because they aren’t in our allotment or have fallen out of favor. Recently they are becoming more popular because we want something different on our plates then the ‘usual’. They’re terribly tasty and they give our bodies other nutrients than the average vegetables. I want to give you guys 1 advice : Don’t forget the forgotten vegetables! Try them and give them a chance! You won’t regret it !!

1. Fingered Citron

2. Noi-na

3. Ackee fruit

4. PawPaw fruit

5. Ugli fruit

I hope you’ve learned something! I recomend trying these because they all became piece by piece fruits that I started to love and can’t cook without! You might also start to love them !

Love, Charlotte xx

Hi,
I am Charlotte and through Charlotte’s Kitchen I want to share with you my passion for healthy and tasty food, my out of control interest in food sciences and my love of writing. My way of cooking and eating gives me a strong and energetic body and in a way that makes me happy. I’m from Belgium, have a little brother and 2 stepsisters and a beautiful dog called Hailey. In my free time I love to sport such as Ballet, Horse riding and playing tennis but most of my free time goes to baking and trying new recipes. I’m a little different than all the other food bloggers ! I have a celiac disease. You probably haven’t heard about that but it is an eating ‘allergie’. I can’t eat stuff like cake and pasta because they contain wheat. It’s a type of grain. But don’t fret I have MANY delicious alternatives and also normal recipes! Who knows, you might also be interested in it. Many reading and cooking pleasure!

Love, Charlotte XXX