Indulge in the Sweetness of Runeberg’s Cupcakes Today
Are you looking for a unique and delicious dessert to impress your friends and family with? Look no further than Finnish Runeberg’s Cupcakes! Named after Finland’s national poet, Johan Ludvig Runeberg, these cupcakes are a beloved Finnish-Swedish delicacy that are perfect for any occasion.
Despite their popularity in Scandinavia, finding a proper recipe for these cupcakes abroad can be tricky. But don’t worry, we’ve got you covered! In this article, I will be sharing my easy-to-follow recipe for Finnish Runeberg’s Cupcakes.
With hints of rum, almond flour, and raspberries, these treats are perfect for those who love indulging in rich and complex flavors. Not only are they absolutely scrumptious, but this recipe is also incredibly versatile – it can easily be made gluten-free or vegan friendly with just a few simple substitutions.
So why not give something new a try and whip up some of these delectable cupcakes tonight? You won’t regret it!
Why You’ll Love This Recipe
Are you looking for a unique and delectable pastry to add to your collection of baked goods? Look no further than the Finnish Runeberg’s Cupcakes recipe.
If you’re a fan of almond-flavored treats, then you’ll love the distinct taste of the Runeberg cupcakes. Not only do they feature almond flour, but they also have a touch of rum, creating a bold and unforgettable flavor profile. The texture of these cupcakes is also unlike any other – soft, fluffy and pleasantly dense.
But that’s not all – these cupcakes are also incredibly easy to make! You only need a few key ingredients, including butter, sugar, flour, and baking powder – all of which are likely already in your pantry. Furthermore, this recipe makes them perfect for any type of eater – vegan or gluten-free diners can enjoy them by simply making an easy substitution.
And let’s not forget about the history behind the Runeberg cakes. Named after Johan Ludvig Runeberg, the national poet of Finland, these cakes are an iconic Finnish-Swedish dessert that tells a story within each bite. Serving them at your next gathering is sure to impress both Finns and non-Finns alike while introducing them to a unique slice of Finnish culture.
In summary, the Finnish Runeberg’s Cupcakes recipe is perfect for anyone looking for a dessert that stands out on both taste and history. They’re simple to make, adaptable to fit different dietary needs and loaded with flavor from the almond flour and rum. Give them a try today and experience what makes these cupcakes so special!
Ingredient List
Before diving into the recipe, let’s check out what we need to bake these mouthwatering Finnish Runeberg Cupcakes.
Here are the ingredients you’ll need:
- Butter (100g)
- Granulated Sugar (100g)
- Soft Brown Sugar (50g)
- 1 large egg
- Almond Flour (50g)
- Plain Flour (50g)
- Baking Powder (1/2 tsp)
- Water (50 ml)
- Rum (1 tablespoon – 15 ml)
- Raspberry Jam (for filling)
- Icing Sugar (for dusting)
Note: if you’re looking for a gluten-free option, you can substitute the plain flour with gluten-free flour.
You probably have most of these ingredients already at home. If not, make sure to add them to your shopping list and get ready to make some fantastic Finnish Runeberg Cupcakes.
The Recipe How-To
Now that you have all the ingredients on hand, it is time to start baking your delicious Finnish Runeberg’s cupcakes!
Preparation
Step 1: Preheat the Oven
First things first, preheat the oven to 200°C (180°C Fan) or gas mark 6.
Step 2: Prepare the Muffin Tray
Grease your muffin tray with butter or oil and dust with flour. This action is going to help your cupcakes come out easily for you to decorate later.
Making the Cupcakes
Now it’s time for the fun part – making these cupcakes!
- In a mixing bowl, combine 50 g of soft brown sugar and caster sugar (1 tbsp US) together.
- Add 100 g of melted butter and mix well.
- Crack in 1 egg and mix until everything is combined.
- Pour in 50 ml of water and 1 tbsp of rum, then add up to 50 g of almond flour, 100 g of plain flour, ½ tsp baking powder and stir gently until you get a smooth texture batter.
Tip: Don’t overmix, as doing so will make the cupcake look tough and hard after baking.
- Use an ice cream scoop or spoon to divide the batter evenly into each section of the muffin tray – around ¾ full per portion will help them bake evenly.
Tip: For Finns who really like their Runeberg cakes moist, I’d suggest adding a small dollop of raspberry jam before filling each individual portion with cake mixture.
- Place in the preheated oven for 20-25 minutes, or until golden brown on top and firm to touch – ensure a toothpick placed into one cake comes out clean.
Once baked, remove from oven and let cool before decorating with frosting or any desired toppings.
Enjoy your homemade Finnish Runeberg cupcakes!
Substitutions and Variations
What’s best about baking is it opens up a world of possibilities in the kitchen. Even with this traditional Finnish recipe, you can experiment with different ingredients to suit your taste or diet preferences.
For a gluten-free version of the Runeberg cupcakes, swap the plain flour with almond flour. You can also try using gluten-free flour, but it may result in a slightly different texture.
If you’re a vegan, you can still enjoy these cupcakes by making some simple substitutions. Instead of butter, use plant-based margarine or coconut oil. Replace the egg with unsweetened applesauce or flax eggs. For the frosting, use vegan cream cheese or frosting made with coconut cream.
For those who want to introduce new flavors to the cupcakes, add some vanilla extract to the batter or a few drops of rose water. Or perhaps switch out the raspberry jam filling for strawberry or apricot jam.
If you prefer your cupcakes boozier, use more rum instead of water when brushing them after baking. You can also experiment by adding different types of liquor like brandy or whiskey.
Remember that every substitution and variation will impact the final product’s taste and texture—some subtle and others significant. Don’t be afraid to make tweaks to suit your palate; just be mindful of how much you change and test it along the way.
Regardless of how you choose to modify the recipe, these cupcakes will still have that signature sweet and tart flavor combination named after Finland’s national poet Johan Ludvig Runeberg.
Serving and Pairing
After you have finished baking your lovely Finnish Runeberg cupcakes, it’s time to serve and to savor them. These delicious cupcakes are a perfect treat for afternoon tea, coffee or dessert with friends and family.
Given the rum essence in the recipe, it’s natural to recommend pairing them with coffee or tea. In Finland, it’s traditional to include some liqueur or rum in your Runeberg cupcake too, giving an additional touch of flavor to the indulgent treat.
One of my favorite ways to enjoy these cupcakes is by spreading some raspberry jam on top of them while they are still warm. The sweetness of the jam complements the cakes’ crumbly texture superbly. Alternatively, you could also use vanilla frosting or icing sugar glaze on top.
For those who love vegan desserts, you can replace eggs with applesauce and butter with coconut oil to make vegan Finnish Runeberg cupcakes. These vegan cupcakes will taste just as good, so why not try this recipe by Bake Street?
Finally, let me remind you that when serving your Runeberg cupcakes, presentation is essential. Place your beautifully decorated cupcakes on a cake stand with a doily or any other elegant platter that adds to their aesthetics. You could also sprinkle some almond flour or crushed almonds over each cake before serving for extra texture.
In conclusion, these cupcakes are versatile and sure to please everyone’s taste buds. Display them proudly on your table and watch them disappear within no time!
Make-Ahead, Storing and Reheating
Once baked, these Finnnish Runeberg cupcakes can be stored in an airtight container for up to four days. However, they are best enjoyed fresh on the same day they are made.
If you’re planning to serve them later, consider freezing them instead. These cupcakes freeze well and can be reheated by placing them in the microwave for 10-15 seconds or in the oven at 150°C/300°F until warmed through.
You can also store unfrosted cupcakes in the freezer for up to two months. Just tightly wrap each cupcake with plastic wrap and place them in a sealed container.
When you’re ready to use frozen cupcakes, remove them from the freezer and let them come to room temperature for about an hour before frosting and serving.
If you’ve made too much frosting, it can be stored in an airtight container in the fridge for up to a week. Let it come to room temperature before using it.
It’s important to note that while these cupcakes are vegan, the frosting recipe includes butter, so it is not vegan-friendly. But don’t fret! There are plenty of vegan-friendly frostings available online that pair perfectly with these delicious cupcakes.
Now that you know how to store and reheat your Runeberg cupcakes properly, you can enjoy their deliciousness anytime!
Tips for Perfect Results
Now that you have learned how to make these delicious Finnish Runeberg’s Cupcakes, it’s time to make sure that they turn out perfectly. Here are some tips that can help ensure your cupcakes are a hit:
1. Properly measure ingredients: Measuring ingredients accurately ensures the right texture, consistency, and taste. Use measuring cups and spoons when appropriate, and weigh ingredients when given in grams.
2. Use room temperature ingredients: For optimum mixing, use room temperature butter and egg.
3. Sift dry ingredients: Sifting flour with baking powder ensures a light and airy texture of the cupcakes.
4. Cream butter and sugar well: The mixture should be fluffy and pale yellow before adding other ingredients for proper air volume.
5. Don’t overfill the muffin tray: Fill each case not more than ¾ of the way up, as the cupcakes will rise during baking.
6. Bake at the right temperature:Preheat oven to 200°C or 390°F before starting baking, so it will have time to reach the desired temperature.
7. Keep an eye on baking time: Depending on your oven, baking time might vary from recipe instructions, so use a toothpick to check for doneness.
8. Wait for cupcakes to cool before frosting:All-baked goods should cool down properly on a wire rack before applying any icing or frosting to prevent it from melting or sliding off.
Follow these tips and enjoy perfect results for your Finnish Runeberg’s Cupcakes!
Bottom Line
In conclusion, I highly recommend trying out this traditional Finnish dessert named after the country’s national poet Johan Ludvig Runeberg. Whether you’re a fan of almond cake or not, these delicious cupcakes are sure to impress with their unique and flavorful twist on a classic recipe. The cupcakes are easy to make and can be customized with different variations and substitutions to fit your preferences. Additionally, they are perfect for serving at a party or enjoying as a special treat for yourself.
Don’t hesitate to give this recipe a try and impress your family and friends with your baking skills. With the help of these detailed instructions and tips for perfect results, you’ll be making perfect Finnish Runeberg Cupcakes in no time. Remember that dessert is the perfect way to bring people together, so why not try this fun baking project with family, friends or with anyone who shares the same love as you do for pastries and cakes.
So gather your ingredients and start baking your own delicious Runeberg Cupcakes today! I guarantee you won’t regret it. Happy baking!
Finnish Runeberg’s Cupcakes Recipe
Ingredients
Muffin Batter
- 1 egg
- 25 ml sugar (1.6 tbs US)
- 50 ml soft brown sugar, firmly packed (3.3 tbs US)
- 100 g butter (7 tbls US)
- 50 ml whipping cream (1/5 cup US)
- 200 ml flour (4/5 cup US)
- 1 teaspoon baking powder
- 50 g ground almonds (3/5 cup US, or use 50 ml ground or finely chopped walnuts or ground dark sugar cookies)
- 1 teaspoon vanilla sugar
- 1/2 teaspoon almond extract
Sugar Syrup
- 100 ml granulated sugar (2/5 cup US)
- 50 ml water (1/5 cup US)
- 1 tablespoon rum (or you can use rum extract)
Raspberry Topping
- 100 ml raspberries (1/2 cup US, fresh or frozen is fine)
- 50 ml sugar (3.3 tbs US)
Sugar Icing
- 4 tablespoons icing sugar (US equals confectioner's sugar)
- 1 dash water (as needed)
- 1 dash almond extract
Instructions
- Melt the butter and let it cool slightly. Whip the cream until soft peaks form. Beat the egg and sugars until fluffy, add almond extract (and liqueur if using), melted butter and whipped cream.
- Mix together the dry ingredients. (If you do not have walnuts, hazelnuts or sugar cookies at hand, you can omit them or replace them with ground or chopped almonds.) Gently fold the dry ingredients into the batter.
- Lightly butter eight small (90 ml) cylindrical molds / (3 fl oz) muffin cups and spoon the batter into them. Place the molds on a baking sheet and bake the cakes at 180°C (350°F) for 15-20 minutes or when a cake tester/toothpick inserted in the middle of them comes out clean.
- Meanwhile, prepare the sugar syrup and raspberry topping. Place the sugar, water and the alcohol of your choice into a small saucepan. Bring the mixture to the boil, so that the sugar melts and alcohol evaporates. Remove from heat and set aside.
- Place the raspberries and sugar into another small pan, bring to the boil and cook gently until the sugar has melted and the berries are broken (about 15 minutes). Stir every now and then. Set aside to cool. The topping should be rather thick, let it boil for a little longer if it is too thin.
- Take the hot cakes out of the oven, prick them with a toothpick, and drizzle the warm sugar syrup on top of them. Use all of the syrup. Let the cakes absorb the syrup for half an hour or longer. When the cakes seem thoroughly moist, gently remove them from the molds and flip them over.
- If the bottoms of the cakes are uneven, cut them flat carefully, using a serrated knife, so that the cakes will stand straight. This is most easily done while the cakes are still inside the molds. Cut by moving the knife along the rim of the mold.
- Cut a small round hole on the top of cakes using a small teaspoon. Fill the holes with raspberry topping and let it set in refrigerator.
- Meanwhile, prepare a very thick sugar icing by mixing a dash of water with icing sugar. Flavor the icing with a dash of almond essence. Pipe the icing around the raspberry topping on top of cakes. Let the sugar icing set and serve the cakes with coffee or tea.
Your Own Notes
Nutrition
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.