Advocaat Hagelslaag (Egg Liqueur Chocolate Sprinkles) Cupcakes


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.


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.

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.

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

With love from the student kitchen,

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!


No-mixer Nutella brownie muffins


I have this one flatmate and he loves Nutella. Well, actually I love nutella too (because who doesn’t). It’s just super tasty, not expensive comfort food and I could eat it right out of the glass with a spoon (ssssh) which is exactly why I never buy it. See, once I have something in the house I eat it, but if I don’t have it, I am too lazy to go out and get it in those moments of craving (crazy logic but it works).
So, anyways, this roommate had his birthday on friday and I wanted to make him something special (side note: I usually make food for my friends for their birthdays because who doesn’t love food? Oh and because they won’t have another thing clutting their room after their birthday). Anyways, I figured I might just make some nutella brownies (and this is being a nice roommate, because for him I brought NUTELLA INTO THE HOUSE) but we don’t have a brownie pan, so tadaa, muffins. Cute little super fast muffins mixed up at 7 AM without a mixer (and I promise, your roommates will even love you more for this). They’re soft, chocolatey with a tiny hint of coffee and sea salt for that extra sophistication. I don’t even mind that they cracked on the tops. And my roommate didn’t either. Continue reading

Raspberry Buttercream

Corner Editor: I made my Lemon cupcakes I was actually pretty disappointed with the way the frosting turned out. Some experimenting later this recipe was born. To be honest, I am not a big fan of buttercream frosting, because it’s well, pretty butter-y (surprise, surprise). Luckily, the raspberry preserves cover that pretty well and I am actually quite pleased with the results. Now I just need a better piping bag than I have to make the whole thing look prettierm but hey, can’t have everything you want, right?
So, easy as a pie buttercream frosting Continue reading