Finnish Finger Cupcakes Recipes

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FINNISH RUNEBERG'S CUPCAKES



Finnish Runeberg's Cupcakes image

Posted for ZWT6 Scandinavian Region - Finland. Found on-line for authentic and historical Finnish recipes. These cakes were named after Johan Ludvig Runeberg (1804 - 1877), the national poet of Finland, who is said to have had a special liking in them. His birthday is celebrated on the 5th of February, around which time the cakes are sold in many bakeries or made at home. Although the recipe may seem long and complicated, it isn't - the cakes are very quick and easy to make.

Provided by HokiesMom

Categories     Dessert

Time 1h30m

Yield 8 cupcakes, 8 serving(s)

Number Of Ingredients 18

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
100 ml granulated sugar (2/5 cup US)
50 ml water (1/5 cup US)
1 tablespoon rum (or you can use rum extract)
100 ml raspberries (1/2 cup US, fresh or frozen is fine)
50 ml sugar (3.3 tbs US)
4 tablespoons icing sugar (US equals confectioner's sugar)
1 dash water (as needed)
1 dash almond extract

Steps:

  • 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.

Nutrition Facts : Calories 280.7, Fat 16.2, SaturatedFat 8.2, Cholesterol 61.3, Sodium 130.9, Carbohydrate 30.3, Fiber 1.5, Sugar 18.2, Protein 3.8

FINNISH RUNEBERG TORTES



Finnish Runeberg Tortes image

The story tells that Fredrika Runeberg, the wife of a famous Finnish writer J.L. Runeberg, invented this delicious recipe (which is now a traditional and beloved dessert) for her husband's friends on their unexpected visit. She used what she had in her kitchen: crumbs of gingerbread biscuits, her husband's rum, etc.

Provided by Annleih

Time 1h5m

Yield 12

Number Of Ingredients 16

½ cup all-purpose flour
1 ½ tablespoons all-purpose flour
½ cup crushed gingersnap cookies
1 ½ tablespoons crushed gingersnap cookies
6 ½ tablespoons almond flour
1 ½ teaspoons baking powder
½ cup unsalted butter, softened
2 tablespoons unsalted butter, softened
6 ½ tablespoons white sugar
3 ½ tablespoons brown sugar
2 large eggs
1 ½ teaspoons rum flavored extract
3 ½ tablespoons heavy cream
3 tablespoons raspberry jam, or as needed
6 ½ tablespoons icing sugar
3 teaspoons egg white

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin tin.
  • Mix flour, crushed gingersnaps, almond flour, and baking powder together in a medium bowl.
  • Beat butter, white sugar, and brown sugar in a separate bowl with an electric mixer until fluffy. Add eggs and beat until thoroughly combined. Mix in rum extract. Add dry ingredients and mix until combined. Add cream and beat until smooth.
  • Divide cake mixture evenly into the prepared muffin cups. Press a small hole in the middle of each cake and fill with a small amount of jam.
  • Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool, about 20 minutes.
  • Meanwhile, sift icing sugar into a bowl. Add egg white and stir until smooth and shiny. Pipe icing onto the cooled cakes in a ring around the jam.

Nutrition Facts : Calories 257.2 calories, Carbohydrate 28.2 g, Cholesterol 62.4 mg, Fat 15.2 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 7.8 g, Sodium 100.9 mg, Sugar 19.9 g

PIPARKAKUT - FINNISH GINGER COOKIES



Piparkakut - Finnish Ginger Cookies image

Piparkakuts are a traditional holiday cookie in Finland. They are usually cut into round scallop shapes, but little boys and pigs are the traditional shapes during the holidays. I found this recipe on the internet and I can't wait to give it a try soon! --NOTE-- cooking time includes cooling time and chilling time.

Provided by Kim D.

Categories     Dessert

Time 12h30m

Yield 3 dozen

Number Of Ingredients 11

1 1/2 cups butter (no substitute)
1 cup granulated sugar
3/4 cup dark corn syrup
3 teaspoons cinnamon
3 teaspoons ground ginger
1 1/2 teaspoons ground cloves
1/2 teaspoon allspice
3 teaspoons orange zest
2 eggs, slightly beaten
2 teaspoons baking soda
5 cups all-purpose flour

Steps:

  • Combine butter, sugar, corn syrup and spices in a saucepan.
  • Over low-medium heat, stir ingredients constantly until ingredients look like they are about to boil.
  • Remove from heat and transfer to a mixing bowl.
  • Allow sugar mixture to cool to room temperature.
  • Stirring occasionally might help speed up this process.
  • Stir eggs into cooled sugar mixture.
  • Sift flour and baking soda together and add to sugar mixture.
  • Mix well.
  • Roll dough into a ball.
  • Cover and chill in the refrigerator for 8-12 hours or overnight.
  • Split dough into 2 parts; Roll dough about 1/4-inch thick on a clean, floured surface.
  • Cut into desired shapes.
  • Bake in preheated oven at 350°F for about 10-15 minutes, or until firm to the touch.
  • Cookies can be left plain, or decorated with pipped icing.
  • NOTE: This makes a crisp cookie, if a softer cookie is desired you may substitute brown sugar for the granulated sugar.

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