Advocaat Hagelslaag (Egg Liqueur Chocolate Sprinkles) Cupcakes

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You know the moment when you really want to get rid of something? This is it. Now that I’ve opened the bottle of Advocaat for my Eierlikör / Egg Liqueur Cake it has to go. Technically, that stuff can keep for a long time (or so they say), even when opened and non-refridgerated (I don’t trust this, though). But I will be moving in a few weeks and the less I have to carry with me the better, so  this is the “let’s be creative with what we have moment”. Oh and let’s be creative with the space we have (a bathroom). Why? Read below!

Hagelslaag is a dutch thing for chocolate sprinkles (they even eat it on bread for breakfast) and together with the Egg liqueur they make the cupcakes extra flavorful. Oh, the egg liqueur.Why did I ever buy this? Oh yeah, I remember: it makes everything so moist and flavourful. Honestly, these cupcakes are so soft and moist and well,  so fluffy I’m gonna die.

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Again: super easy and simple process: Cream butter and sugar together, add in the dry ingredients and lastly the egg liqueur and chocolate sprinkles. Spoon the batter into cupcake pans Bake 20 minutes in the preheated oven, wait they are cooled down and enjoy the full fluffyness.
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And jup, this is a bathroom floor and me sitting on it (I dub these cupcakes the cupcakes made in the bathroom). The reason for this is that I made them early in the morning and since everyone has exams I didn’t want to wake people up. So…bathroom it is.

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What’s the craziest place you’ve ever cooked/baked in?

With love from the student kitchen,
Johanna

Advocaat Hagelslaag (Egg Liqueur Chocolate Sprinkles) Cupcakes

  • Servings: 12
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This is what you need:
2 Eggs
125 g butter
125 g sugar
2 teaspoons vanilla sugar
1/2 tablespoon baking powder
150 g flour
75 ml Egg Liqueur
4 Tablespoons Hagelslaag (chocolate sprinkles)

And this is how we do it:
1. Using a handheld mixer, cream butter and both sugars together until light and fluffy.
2. Add in the eggs one by one, beating well after each egg (my friend’s mom said 5 minutes per egg which is A LOT but 2 minutes is doable, right?).
3.Mix flour and baking powder in an extra bowl.
4. Sift it over the butter-sugar-egg mixture and stir with a spoon until it is just mixed in (no over-mixing please, we want this light and fluffy).
5. Measure out the egg liqueur and stir it into the batter.
6. Heat up the oven to 180°C/ 350°F.
7. Line your cupcake tins with paper liners, spoon the batter into the tins until they are 3/4 ful.
8. Bake for 15-20 minutes or until light brown and a toothpick inserted comes out clean.
9. Let cool down and feed to your hungry friend befor a wedding ceremnoy because she didn’t have dinner!

Leftovers keep in an airtight container at room temperature for 5 days.

This is my own recipe. Please do not use it commercially without my permission. When using it on your blog, please re-write it in your own words and link it to the source to give proper credit:). Thanks!

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Eierlikör / Egg Liqueur Cake

P1070051_lznAnd boom, before you notice it, examtime is almost over which means saying goodbye (at least temporarily) to some of the friends you have made over the year. May was my baking month (with three multiple layer cakes for a friend’s birthday that I will some day show here as well, hopefully) and I said to myself ok, this is it, I am done baking until the end of the semester.P1070061_lzn
Well, that lasted long, didn’t it? Guilty on all grounds. A hockey team collegue is going to the Phillipines for some time and threw a little goodbye-party. Since they’ve all been drooling about my cakes (mean me posted them in the whatsapp group chat), I promised her a cake. I actually wanted to make a fancy one with a phillipine-theme but a wedding got in the way, so I chose for a dutch thing as a special ingredient: Advocaat.
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Also named egg liqueur, Advocaat is a thick, yellow drink made mostly out of, surprise, eggs and alcohol. Even if you don’t drink, you can use this in your baking, since the alcohol evaporates throughout the baking process. Just omit the glaze in that case though (or substitute the advocaat for something else).

Advocaat gives the cake its rich yellow colour, supermoist texture and unique taste. Honestly, it’s so soft an spongey you totally forget how much butter and sugar is in there. Not heavy at all!. My team members could not stop eating (but hey, they’re sports-people, they can do that, right?).  The process is very simple: Just cream butter, sugar and eggs togehter, add the dry ingredients and lastly the egg liqueur. Traditionally, this cake is baked in a Guglhupf pan, but I simply used a small Springform pan (18 cm)  with a tube in the middle. Works as well.

When the cake is done and cooled down, top with the glaze. I chose to decorate the plate with blue m&ms because it’s our team colour.
Dear M&M fabricants: please make the colours even in the bag. I had to dig through the whole thing to find enough blue m&m’s for a single plate.
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Which one is your favorite m&m colour?
With love from the student kitchen,
Johanna

Eierlikör / Egg Liqueur Cake

  • Servings: 12
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This is what you need for the cake (18 cm / 6 x 4 springform with a hole)
3 eggs at room temperature
185 g Butter at room temperature
185 g sugar
1 package vanilla flavored sugar (1 tablespoon)
225 g flour
2  teaspoons baking powder
130 ml Advocaat (or other egg liqueur)

And for the glaze:
1.5 Tablespoons egg liqueur
100 g powdered sugar

And this is how we do it
1. Using a handheld mixer, cream butter and both sugars together until light and fluffy.
2. Add in the eggs one by one, beating well after each egg (my friend’s mom said 5 minutes per egg which is A LOT but 2 minutes is doable, right?).
3.Mix flour and baking powder in an extra bowl.
4. Sift it over the butter-sugar-egg mixture and stir with a spoon until it is just mixed in (no over-mixing please, we want this light and fluffy).
5. Measure out the egg liqueur and stir it into the batter.
6. Heat up the oven to 180°C/ 350°F. Grease your pan with butter.
7. Spoon the batter into the pan until it’s 3/4 full (not more, otherwise it will overflow!) and bake for ca. 40-45 minutes. You might have to cover it with tin foil after 30 min. to prevent it from getting too brown. You can test with a toothpick for doneness: when no crumbs are attatched it is done!
8. Remove from the oven. After 5 minutes, remove the outer ring of the springform. Let the cake cool down on the bottom completely.
9. When completely cooled down, transfer to a plate.
10. Prepare the glaze by whisking the ingredients together. Drizzle over the cake and enjoy!

Cake can be stored in an airtight container at room temperature for 2-3 days.
Recipe by me with inspirations from Mara Hörner