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Yesterday was Shrove Tuesday and in Scandinavia we celebrate this by eating semla.

Eating lowcarb the traditional semla is out of the question but I have had my eyes on this receipie for Semla cupcakes by Jills Mat for sometime, and now the moment to try arrived!

Take a look at Jills pic in the link above, hers are so much prettier than mine!

Jill has kindly allowed me to translate the recipie for you, and o’boy, you need to try them!

And no, it is not to late to try, the swedish bakerys start selling these a couple of weeks before cristmas and carry on until we are well over easter, so much for tradition 🙂

8 cupcakes

Cupcakebatter

  • 2 eggs
  • 1 dl  (0,4 cups) full fat greek yoghurt
  • 50 gr soft butter
  • 1 small pinch of salt
  • 1 tsp bicarbonate
  • 1 tsp baking powder (I was flat out of bicarbonate so I used 2 tsp of bakingpowder wich worked fine!)
  • Sweetener of choice equivalent to 1 dl (0,4 cups) sugar, I used Birch Xylitol
  • 2 dl (0,8 cups)  almond flour
  • 1 tblsp psyllium husk (you could leave it out but the cupcake holds together better with it)

Almond filling

  • 1,5 dl (0,6 cups)  almond flour
  • 1,5 tblsp cream ( I needed more to make my filling soft enough)
  • Sweetener equivalent to 1,5 tblsp sugar

Whipped cream

  • 2 dl (0,8 cups) cream

Topping

  • Icing sugar substitute (optional)

Start with the cupcakes

Set the oven on 175 degrees Celcius (347 degrees Farenheight)

The original recipie calls for just mixing all the cupcake ingredients together but I did it more like a traditional cake batter by:

Melt the butter and let it cool down a bit. Mix with the yoghurt and set aside.

Beat eggs and sweetener until eggs are light and fluffy.

Fold the dry ingredients with the egg mixture. 0,5 tsp vanilla powder slipped into my batter together with the dry ingredients ’cause frankly nothing gets worse with vanilla.

Then fold in the butter yoghurt.

Let batter sitt for a couple of minutes to swell, psyllium husk makes this happen.

I was out of cupcake liners so I made some from squares of grease proof paper. I wrinkled the squares and then flattened them again before putting them in my cupcake pan to coax them to stay down a bit better.

Spoon the batter evenly into 8 cupcake liners.

Bake until golden and a toothpick inserted in the middle of a cupcake comes out dry. This will be about 15 minutes.

The smell in my kitchen when I pulled them out of the oven! Divine!

I had to try a cupcake fresh from the oven and I now officially have a new basic recipie for muffins and cupcakes! OMG, it was tasty!

Let the cupcakes cool completely.

For the almond filling blend almond flour, sweetener and cream to make a soft paste, it should be easy to spoon but just thick enough not to be runny. I needed quite a bit more cream than the recipie calls for. You could substitute cream for water if you wanted to.

Whip the cream until it forms soft peaks.

Cut your cupcake in half on the middle. Turn it upside down so the top forms the base.

Spoon on a tablespoon or two of almond filling, top with a couple of tablespoons of whipped cream and plop the top back on.

To make it pretty you can dust it with icing sugar sweetener. Or if you are like me, I don’t think a pinch of icing sugar will kill me so I dusted mine with a small amount of real icing sugar.

Voila, here is your very own swedish semla cupcake by Jills Mat!

PS.

Confession: The one in the picture above is actually from my breakfast today…