Cloudberry cupcakes – the kiss of Swedish autumn

Cloudberry cupcakes recipe

Thank you nature for providing me with such a tasty goodness

I’ve spent more than a week in Sälen, patiently waiting for the cloudberries to mature on the surrounding bogs. It’s absolutely stunning here this time of the year and for the most part of the day totally silent. No tourists to disturb the peace when me and Leon leave the house and head for the hills.

After an hour or so of hiking Leon as always decides he’s had enough and go to sleep in a not so orderly fashion while I continue to harvest as much of the Scandinavian gold as I can carry/drag back.

Although the summer were way too cold to produce the amounts we usually see I brought back to civilization more than enough to fulfill my needs for the rest of the year although not giving me something to experiment with hence I will use it all to cook cloudberry jam the classic way.

For someone that’s never tried cloudberries it’s hard to explain what a complex taste they harbor. Within them you can find a lot of flavors from the typical Swedish forest. There’s a discrete scent of juniper. You can smell the fresh water flowing down from the mountains in the spring. There’s a tone of toffee meets sun. There’s everything that is beautiful with a crisp, clear day when autumn prepares us for another winter.

We rarely use them fresh since they need sugar to reach their full potential and stupid me took for granted I had enough sugar stocked back in the house (where I usually hoard enough to survive a zombie apocalypse). Instead I put them in the freezer immediately upon arrival home and turned my attention to the jam from last year.

Indeed, it was time for cloudberry cupcakes. All while Leon kept snoring, this time from that would turn out from that day to be considered his bed, formerly known as my bed.

Cloudberry cupcakes

Time: 30 minutes of work and 20-25 minutes in the oven.

  • 2 large eggs
  • 180 g granulated sugar (2 dl)
  • 50 g butter
  • A pinch of salt
  • 180 g wheat flour
  • 100 g milk (1 dl)
  • 1 1/2 tsp baking powder
  • 1 dl cloudberry jam
  • Juice of 1/2 lemon
  • 1 pod vanilla (or 1 tsp extract)
  • 50 g butter
  • 100 g cream cheese
  • 1/2 dl cloudberry jam
  • 5 dl caster sugar
  • A little lemon zest
  1. Fire up the oven. 175 degress (Celsius) will do the trick.
  2. Melt the butter and let it cool down. I microwave it until there’s a small unmelted lump of butter left and then stir ut to at the same time as the final piece melt cool down the surrounding already melted butter.
  3. Mix eggs and sugar in a bowl. Beat until it’s almost possible to form peaks.
  4. Add butter and stir (no more beating) slowly until fully incorporated.
  5. Add salt, sifted flour, milk, baking powder, cloudberry jam and the lemon juice.
  6. Split and scrape the vanilla pod. Add the vanilla to the batter (don’t throw away the empty pod! Put it in a jar with sugar and after a week you have vanilla sugar – all home made)
  7. Carefully mix the batter with a spatula.
  8. Fill the moulds 2/3 (I prefer the smaller silicone version)
  9. Allow to bake for approximately 20 minutes. Stick a toothpick in one and if you can remove it without any batter on it, they’re done!
  10. Cream the butter and cream cheese using a whisk or a mixer with attachement of your choice (and that choice should be the whisk attachement).
  11. Add 1/3 of the caster sugar and whisk until fully incorporated. Repeat with the rest of the caster sugar.
  12. Mix in the jam and zest and let the frosting rest in the refrigerator for a while.
  13. Frost the cupcakes (I prefer using a piping bag and a round tip). Can be stored in the refridgerator overnight. Make sure not to serve them straight out of the refrigerator. They need an hour in room temperature for all flavors to really bloom.
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