for a summer sensation

 BERRY PUDDING TARTLETS

INGREDIENTS:

• 2 cups flour
• 0.3 cup caster sugar
• 1.5 sticks butter (150g, unsalted)
• 2 egg yolks
• 1 tablespoon natural yoghurt
• 2.5 cups milk
• 2 packs pudding powder
• berries

INSTRUCTIONS:

1. Combine the flour, sugar, butter, egg yolks and yoghurt, and knead the dough thoroughly. Cover it with plastic film and let it cool in the refrigerator for about half an hour.

2. Cover forms (ca. 20) with melted butter. Divide the dough into 20 pieces, form small balls and press them against the forms to cover them entirely.

BAKE:   15 min.   200° C

3. Dissolve the pudding powder in 1 cup of the milk, cook the remaining milk and add the dissolved pudding. Stir thoroughly until it thickens. Top the cooled tartlets with the hot pudding and garnish them with the berries.

for celebrations

 PIÑA COLADA CUPCAKES

INGREDIENTS:

• 1.5 cups flour
• 0.5 cup brown sugar
• 1 teaspoon baking powder
• 2 teaspoons vanilla sugar
• 1 pinch salt
• 1 cup finely chopped pineapple
• 2 jeggs
• 0.5 cup milk
• 4 tablespoons vegetable oil
• 4 tablespoons white rum

• 2 cups heavy cream
• 1 stabilizer for whipped cream
• 2 tablespoons white rum
• 0.7 cup desiccated coconut
• 3 pineapple slices

INSTRUCTIONS:

1. Combine the sifted flour with the sugar (regular and vanilla), baking powder and salt. Fold in the pineapple.

2. Mix the eggs with the milk, vegetable oil and rum. Pour the liquid ingredients into the dry ones and stir until roughly combined.

3. Fill paper liners with the batter.

BAKE:   18 min.   180° C

4. Whip the heavy cream with the vanilla sugar and stabilizer. 

Add the rum and coconut.

5. Top the cupcakes with the cream and quartered pineapple 

slices.

Note: Instead of rum you can use rum flavour: 

add two teaspoons of it to the batter and 1 teaspoon to the topping.

for those in love with strawberries

 BLACK & WHITE TARTLETS WITH STRAWBERRIES

INGREDIENTS:

• 1 stick butter (100g, unsalted)
• 1 bar dark chocolate (100g)
• 1.5 cups flour
• 3 tablespoons caster sugar
• 1 egg yolk
• 1 tablespoon natural yoghurt
• 1 pack vanilla pudding powder
• 1.5 cups milk
• 3 cups strawberries cut into quarters

INSTRUCTIONS:

1. Melt the butter and chocolate. Let it cool.

2. Combine the flour, sugar, egg yolk, yoghurt, melted butter and sugar, and knead the dough thoroughly. Cover the dough with plastic film and cool it in the refrigerator for about 0.5 hour.

3. Cover forms (ca. 12) with melted butter. Divide the dough into 12 pieces, form small balls and press them against the forms to cover them entirely.

BAKE:   15 min.   200° C

4. Dissolve the pudding powder in 0.5 cup of the milk, 

cook the remaining milk and add the dissolved pudding. 

Stir thoroughly until it thickens. Top the cooled tartlets 

with the hot pudding and garnish them with strawberries.

for poker players

 POKER CUPCAKES

"My name is Alice, so please your Majesty," said Alice very politely; but she added, to herself, "Why, they're only a pack of cards, after all, I needn't be afraid of them!"
Lewis Carroll: Alice's Adventures in Wonderland

INGREDIENTS:

• 3 eggs
• 0.5 cup caster sugar
• 1 stick butter (100g, unsalted)
• 1 cup natural yoghurt
• 1 cup flour
• 1 teaspoon baking powder
• 2 teaspoons vanilla sugar
• 0.5 cup desiccated coconut
• 0.5 cup flaked almonds

• 1.5 cups cream cheese
• 1 bar white chocolate (100g)
• 1 strawberry jelly
• 0.5 bar dark chocolate (50g)

INSTRUCTIONS:

1. Mix the egg yolks with the sugar and add the butter.

2. Fold in the yoghurt and sifted flour with baking powder and 
vanilla sugar.

3. Beat the egg whites until stiff and combine with the batter. 
Fold in the coconut and almonds.

4. Fill paper liners with the batter.

BAKE:   20 min.   160° C

5. Combine the cream cheese with the melted white chocolate 
and top the cooled cupcakes with it.

6. Dissolve the jelly powder in 1.5 cups hot water and pour it into 
a flat vessel. Cool it in the refrigerator for several hours. Then cut 
out hearts and diamonds.

7. Melt the dark chocolate and use a pastry bag to form clubs and 
spades on baking paper. Cool them in the freezer for half an hour.

8. Garnish the cupcakes with the card suits. 

for chocolate devourers

 CHOCOLATE CUPCAKES WITH DULCE DE LECHE FILLING AND A HINT OF ORANGE

INGREDIENTS:

• 1 stick butter (100g, unsalted)
• 1 bar dark chocolate (100g)
• 0.5 cup milk
• 2 eggs
• 0.5 cup brown sugar
• 1 cup flour
• 2 tablespoons cocoa powder
• 0.5 teaspoon baking powder
• 0.5 teaspoon baking soda
• 1 pinch salt

• 12 teaspoons dulce de leche

• 2 cups cream cheese
• 5 tablespoons dulce de leche
• 3 tablespoons orange zest

INSTRUCTIONS:

1. Melt the butter and chocolate and stir in the milk.

2. Beat the eggs with the sugar and fold in the liquid ingredients.

3. Combine the sifted flour, cocoa powder, baking powder and soda, and sold and stir it into the batter.

4. Fill paper liners with the batter

BAKE:   17 min.   180° C

5. From each cupcake, cut off the top. Cut out a hole and fill it with one teaspoon of dulce de leche. Put the tops back on the cupcakes.

6. Combine the cream cheese with the rest of the dulce de leche and fold in the 
orange zest. Let the cream cheese cool. Use a pastry bag to top the cupcakes with 
the cream cheese.


Note: You can garnish the cupcakes with chocolate sprinkles and flowers cut out of 
orange zest.

for the ultimate coffee experience

 CAFE MOCHA CUPCAKES

INGREDIENTS:

• 1.5 sticks butter (150 g, unsalted)
  
• 0,6 cup caster sugar
• 3 eggs
• 0.5 cup milk
• 1 double espresso
• 1.5 cups flour
• 1 tablespoon ground coffee
• 1 tablespoon cocoa powder
• 0.5 teaspoon baking powder
• 0.5 teaspoon baking soda
• 2 teaspoons vanilla sugar

• 1 cup cream cheese
• 5 tablespoons caster sugar
• 1 espresso
• 1 cup heavy cream
• 1 tablespoon stabilizer for whipped cream

• 1 bar dark chocolate (100g)
• 0.5 bar milk chocolate (50g)
• 0.5 cup heavy cream
• 12 coffee beans in chocolate

INSTRUCTIONS:

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

2. Combine the milk and the espresso. Whisk together the sifted 

flower, cocoa, coffee, baking powder and soda, and vanilla sugar.

3. Gradually, add the milk and coffe and the dry ingredients to the 

butter mixture.

4. Fill muffin trays with the batter.

BAKE:   20 min.   170° C

5. Whisk together the cream cheese, caster sugar and cooled espresso. 

Beat the heavy cream with the stabilizer and add it to the cream cheese.

6. Melt both chocolates and stir it with the heavy cream. Let both 

toppings cool in the refrigerator.

7. Using a pastry bag, top the cupcakes first with the chocolate 

and then coffee topping. Garnish them with the coffee beans.

for those on a gluten-free diet

 GLUTEN-FREE ALMOND & COCOA CUPCAKES

INGREDIENTS:

• 3 eggs
• 0.5 cup sugar
• 1 stick butter (100g, unsalted)
• 0.3 cup milk
• 1.7 cups ground almonds
• 4 heaped tablespoons cocoa powder

• 2 tablespoons butter
• 2 tablespoons milk
• 2 tablespoons cocoa powder
• 2 tablespoons caster sugar
• 12 almonds

INSTRUCTIONS:

1. Beat the eggs with the sugar. Add the melted butter and milk.

2. Fold in the ground almonds and cocoa, and stir thoroughly.

3. Fill paper liners with the batter.

BAKE:   20 min.    170° C

4. Melt the butter and add the milk. Whisk in the cocoa and sugar. Let the frosting thicken.

5. Cover the almonds with hot water and peel them. Garnish the 

cupcakes with the cocoa frosting and almonds.