Fluffy American Cupcakes in Germany

I am extremely excited to announce our next guest teacher coming to Frankfurt. It is Betsy from JavaCupcake.

She is not only a talented and devoted blogger, but always finds the time to generously share her wonderful recipes on her blog. Some of my favourite recipes which sound as heavenly as they taste are: White Velvet Blueberry Cupcakes, Homemade blueberry compote for filling your cupcakes and strawberry cupcakes made with fresh strawberry puree. I mean this girl steeps vanilla beans in her milk for vanilla cupcakes-how impressive is that? And in between steeping vanilla beans in milk she still finds time to write as a Correspondent for the world famous cupcake blog: Cupcakes Take the Cake.

On Betsy’s blog you will find bucket loads of recipes and also tutorials and videos– she is everything a great blogger should be and I admire her for that. Furthermore, she is not just someone who loves all things cupcake but someone who can appreciate the fine art of putting together a delicious cupcake recipe from scratch.

And the cool thing is that she has agreed to come to Frankfurt to help demystify one of the biggest secrets in baking. Yes, I am talking monumental. Just like that ever elusive vanilla cupcake recipe, that go-to, that is not to sweet and perfectly fluffy and comes with a fabulous buttercream, that level monumental.

Betsy and I are joining forces, and our expertise about all things cupcake and coming together to find out the question to that age old question bugging ALL expats abroad..and that is:

Can you truly make a fluffy North American style cupcake beauty in Europe?

Are the ingredients a totally different ballgame? Can you be set for success when you leave a German supermarket with your 405 Mehl (flour)? Or are American cupcakes, just that, cupcakes that can only be found in America?

Well, the mystery will be solved this July 20th. Armed with fresh ingredients from the commissary and fresh ingredients from REWE (German supermarket chain), we will bake cupcakes from scratch, using the same recipe but with local and international ingredients, to find out, what really counts when you are trying to bake a cupcake recipe from an American book in Germany.

Yes, we will buy cake flour, yes we will use the famous cake flour substitute, yes we will use American butter and REWE butter and do a side by side comparison of the results.

Are you excited??? Will you be there?

Where else would you want to be?

This is huge!!

So sign up for our class now! Email me: info@dascupcake.com

If you are still not convinced, Betsy and I will also be teaching piping techniques. Pretty swirls of all varieties. We will show you how to fill your piping bags with no mess, how to colour frosting and how to make the perfect swirl!

So what are waiting for? We would love to have you!

Java + Cupcake = Betsy!

Here is some more information:

in this class you will…

• learn the difference between an American cupcake & a German cupcake
• see a side by side comparison of the ingreidents used in American cupcakes vs. German cupcakes
• learn how to make classic Vanilla cupcakes with both American & German techniques and ingredients
• learn how to make classic American buttercream
• learn how to colour buttercream
• learn how to use a piping bag and a coupler
• learn how to pipe frosting on a cupcake to create perfect swirls of buttercream
• bring home 6 beautifully decorated and delicious cupcakes to take home to family and friends.

Workshop fees include all ingredients and tools plus a light lunch. Don’t forget to bring your aprons!

Date: Saturday, July 20, 2013
Start time: 10:00 a.m. (30 minute lunch break)
End time: 2:30 p.m.
Location: Frankfurt am Main, Germany
Language: English
Price: 120€

For registration information, email: info@dascupcake.com

Flour in Germany, Type 405. What the hell?

So you walk into a German grocery store and you’re thinking, I’m gonna bake me a sexy cake, just like the ones I had in Canada. You have the recipe in hand and you stride confidently into the baking goods aisle. And you are confronted with this!

You take a little hesitant step forward and you’re completely  dumbfounded!

Not only do they NOT have cake flour but all of the bags of flour have bizarre type numbers: Type 1150, Type 1050, Type 550, Type 405.

As I prepared for my exam and read through loads of Konditor books, I found the answer! It’s completeley lame and I’m sure you will fall asleep half-way through, but at least the answer will be at the grasp of all expats, just a google search away and they won’t be left to wonder, standing in the ‘Mehl’ (flour) aisle looking like a deer caught in the headlights.

What does the Mehltype (flour type) mean?
The flour type number represents how many grams of minerals there are in 100kg of (water-free) flour. It is described in Konditor books in the following way:  If you were to burn 100kg of Type 405 flour, you would have 405 grams of ash remains. Since minerals are the only component of flour which cannot be completely burned, your minerals would therefore be the ash remains. And if you burned 100kg of 550 Type Mehl, you would have 550 grams of ash remains/minerals and so on and so forth for the other types.

Things to know:

• Essentially the higher the flour type number the more minerals you are have in your flour.
• Flours with a high flour type (1150, 1050) will always be darker (more wholewheat) as they contain more of the husks from the grains and will always be higher in vitamins, minerals and fiber.
• Flours with a low flour type (405) will be whiter if not completely white, will contain a teeny portion of husks and will be poor in vitamins, minerals and fiber.

Type 405 is finest ground flour you will find in Germany. It has the highest starch content which makes it ideal for the baking of cupcakes and cakes where you want a finer crumb.

The most commonly used flour type in Konditoreis (confectionary and baked goods shops) in Germany (often cited in many of my books) is Type 550 which has a high protein content and as you will read, is mostly appropriate for breads. I would say that this is exactly the reason why Germany cakes are more like pound or coffee cakes with a denser crumb and a more compact texture.

Here is a little excerpt I found online that echoes this difference between 405 (starch-rich) and 550 (protein-rich) type flours a bit more:

“Flour contains starch. Different types of flour contain different amounts of starch. The starch content of the flour depends upon what type of wheat made that flour. Hard wheat contains high levels of protein, making its flour excellent for breads, while soft wheat contains high levels of starch, making better flour for cakes. Soft wheat makes cake flour, having a very high starch to gluten ratio, which bakes into a fine, crumbly cake texture. The interplay between protein, starch, sugars and other added ingredients helps determine the final texture and taste of the baked product.” Source

So now you have been introduced to the world of flour in Germany.

If you are still with me, as I was googling around about flour in Germany, I came across the Rosenmehl website. Rosenmehl is a flour brandname and as I looked at their website, I stumbled upon some recipes that they advertise alongside their flour selection. And low and behold, gosh darnit I think those Germans are comin’ around. To CUPCAKES.

On a final note: Cake flour. Nope, there is none to be found in Germany. Here is a fabulous post from i am baker that you can use to make your own. Corn starch in Germany. Check. All purpose flour. Check.

Here is a cupcake recipe I found. They’re German cupcakes so no promises, but have a little gander for yourself.

German’s version of Carrot Cupcakes

Now you didn’t think I’d leave cupcake picture-less did you? Here are some cupcakes that I made for friend of mine’s birthday.

Citrusy lemon, poppy seed cupcakes with blueberry buttercream.

Vanilla cupcakes filled with fresh full raspberries and topped with a swirl of vanilla buttercream.