for the stylish

 HANDSOME MUSTACHE CUPCAKES

INGREDIENTS:

• 0,7 stick butter (70g, unsalted)
  
• 6 tablespoons peanut butter
• 1 cup buttermilk
• 2 eggs
• 2 cups flour
• 0.5 cup sugar
• 0.5 teaspoon baking soda
• 0.5 teaspoon baking powder
• 1 bar dark chocolate (100g)
• 2 bananas

• 1.5 cups cream cheese
• 0.7 bar white chocolate (70g)
• 2 bananas
• 1 cup heavy cream

• 1 bar dark chocolate (100g)
• 1.5 tablespoons heavy cream

INSTRUCTIONS:

1. Melt both kinds of butter and whisk them together with the buttermilk and eggs. 
In another separate bowl, combine the sifted flour, sugar, baking soda and powder. 

2. Add the liquid ingredients to the dry ones and stir until roughly combined. 
Fold in the chopped chocolate and diced bananas.

3. Fill paper liners with the batter.

BAKE:   18 min.   180° C

4. Combine the cream cheese with the melted chocolate and pureed bananas. 
Whip the cream and fold it into the mixture. Let the cream cool in the refrigerator.

5. Melt the dark chocolate and stir in the heavy cream. Put it into a pastry bag and pipe 
the chocolate onto a sheet of baking paper to form mustaches. Let them cool in the 
freezer.

6. Garnish the cooled cupcakes with the cream and the mustaches.

Note: For mustache templates, you can print out the mustaches on a sheet of paper 
and put it under the baking paper.

for rhubarbarians

 RHUBARB MUFFINS WITH CINNAMON CRUMBLE TOPPING

INGREDIENTS:

• 1.5 sticks butter (150g, unsalted)
  
  
• 0.7 cup caster sugar
• 3 eggs
• 0.7 cup regular flour
• 0.7 cup wholemeal flour
• 0.5 teaspoon baking soda
• 0.5 teaspoon baking powder
• 1 pinch salt
• 2.5 cups rhuburb (sliced)

• 5 tablespoons flour
• 3 tablespoons brown sugar
• 2 tablespoons butter
• 2 teaspoons cinnamon

INSTRUCTIONS:

1. Beat together the butter and the sugar. Whisk the eggs. 

Combine the sifted flour with the baking soda and powder, 

and salt.

2. Stir together all the ingredients and fold in the rhubarb.

3. Fill paper liners with the batter.

4. For the crumble topping, combine the flour, sugar, 

butter and cinnamon and form crumbles. Sprinkle the muffins.

BAKE:   19 min.   180° C

for special occasions

 CHAMPAGNE CUPCAKES

INGREDIENTS:

• 1 stick butter (1oog, unsalted)
  
• 0.5 cup caster sugar
• 2 eggs
• 1.5 cups flour
• 1 teaspoon baking soda
• 1 pinch salt
• 0.5 cup buttermilk
• 0.7 cup champagne

• 1 cup strawberry puree
• 2 tablespoons caster sugar
• 4 tablespoons champagne
• 3 tablespoons gelatine

• 2 cups heavy cream
• 4 tablespoons caster sugar
• 1 whipped cream stabilizer
• 0.5 cup cream cheese
• 0.3 cup champagne

INSTRUCTIONS:

1. Beat together the butter and the sugar. One by one, add the eggs.

2. Combine the sifted flour, soda and salt. In another bowl, stir 
together the buttermilk and champagne.

3. Gradually, add the liquid and the dry ingredients to the butter 
mixture.

4. Pour the batter into paper liners.

BAKE:   17 min.   170° C

5. Stir together the strawberry puree, sugar and champagne. 
Dissolve the gelatine in minimum amount of water and add it to 
the mixture. Let it cool in the refrigerator until it gets jelly-like.

6. Whip the cream with the sugar and stabilizer. Simmer the 
champagne in a saucepan until reduced to about 2 tablespoons. 
Once cooled, add it to the cream cheese. Combine the whipped 
cream with the cream cheese and let it cool in the refrigerator.

7. Top the cooled cupcakes with strawberry jelly and, using a 
pastry bag, decorate them with the cream. You can garnish 
them with strawberry halves.

for a little refreshment

 MINI CHEESECAKES WITH STRAWBERRIES

INGREDIENTS:

• 10 biscuits
• 2 tablespoons cocoa
• 3 tablespoons butter
• 2 cups cream cheese
• 1 bar white chocolate (100g)
• 1.5 cups heavy cream
• 4 tablespoons caster sugar
• 3 tablespoons gelatine
• 2 cups strawberries cut into quarters

INSTRUCTIONS:

1. Combine the crumbed biscuits with the cocoa and butter. 

Fill paper liners with one tablespoon of the mixture. Flatten it using the bottom of a damp glass.

2. In a double boiler, melt the chocolate and let it cool. Fold it into the cream cheese and stir thorough-

ly.

3. Whip the cream with the caster sugar and add it 

to the cream cheese.

4. Dissolve the gelatine in minumum amount of hot 

water and add it to the mixture once cooled.

5. Fill the paper liners with the batter and top it with 

the strawberries.

6. Let the cheesecakes cool in the refrigerator for 

about 4 hours. 

for those who like the rich flavour of chocolate and cherries

 CHOCOLATE MUFFINS WITH DRUNKEN CHERRIES

INGREDIENTS:

• 2 cups flour
• 3 tablespoons cocoa powder
• 0.5 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 pinch salt
• 1 cup buttermilk
• 2 eggs
• 0.5 cups vegetable oil
• 1 bar dark chocolate (100g)
• 1.5 cup liqueur cherries

INSTRUCTIONS:

1. In one bowl, combine the dry ingredients. Whisk together the liquid ingredients in another separate bowl.

2. Add the liquid ingredients to the dry ones and stir until roughly combined.

3. Fold in the chopped chocolate and cherries.

4. Fill muffin trays with the batter.

BAKE:   17 min.   180° C