Danish Dream Cupcakes

aka

Drømme'cup'kage

aka

Vanilla Cupcakes with a Coconut-Crumb Topping



These cupcakes might be Danish, but they're made by a Dutch girl so I crown them with a Dutch flag (don't tell anyone the real reason they get a Dutch flag is because I ran out of Danish flag toppers). And what's the difference between Denmark and the Netherlands anyway? The people are in both countries tall, blond, blue-eyed, openminded and the country is flat, full of green grass lands and cows. See. No difference.

Anyway, as you may remember I followed a bake-workshop in Denmark last April where I learned to make a Drømmekage (recipe here). My new favorite cake. I love it so much, I like to call it my specialty in baking now. I've made it for family and friends since then many times and last night I came up with the genius idea (read: another excuse to bake it again) to make it into an individual size. Danish Dream CUPCAKES! Of course they get a 5 out of 5 rating!



Danish Dream Cupcakes: original recipe here

Ingredients for Cake: I halved all of this and got 10 cupcakes
- 2 ¼ cup (250g) all-purpose flour
- 3 teaspoons baking powder
- ¼ cup (50g) unsalted butter, softened
- 7 oz. (200ml) milk
- 4 eggs
- 1 ⅓ cups (300g) granulated sugar
- 1 teaspoon vanilla extract

Ingredients for Topping:
- ½ cup (125g) unsalted butter, softened
- ¼ cup (50ml) milk
- 1 ⅓ cups (100g) dessicated coconut
- 1 to 1 ¼ cups (200-250g) light brown sugar

Instructions:
- For the Topping: In a mixing bowl, combine all topping ingredients. Set aside until ready to spread over cake.
- For the Cake: Preheat oven to 200 degrees C/400 degrees F. Grease an 8 or 9-inch (20-22cm) square or round baking pan. If desired, line baking pan with parchment paper, then grease paper.
- Sift the flour with the baking powder. Melt the 50g butter and mix with the 200ml milk. Beat the eggs with the sugar and vanilla extract until light and fluffy, then fold in the flour mixture. Lastly, fold in the butter and milk mixture.
- Pour into prepared baking pan and bake in preheated oven for about 20 minutes for a cake and 15 minutes for cupcakes or until wooden pick inserted into center of cake comes out clean (leave oven on and set to 225 degrees C/425 degrees F). Remove cake from oven and immediately spread the topping over cake and bake cake for an additional 5-10 minutes for both cakes or cupcakes at 225 degrees C/425 degrees F. Cool cake completely on wire cooling rack before serving. Cut cake into squares (or wedges, if baking cake in a round pan).




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