September 16, 2014


Leaving Iceland was bittersweet.
It has been an amazing journey, the best one of my life I'd say.
I've filled up many memory cards with Iceland's beauty so it will take a few days for me to go through them all. Stay tuned.

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September 5, 2014

Blueberry lemon muffins with cardamom crumble topping

Okay, can we just talk about these muffins for a while? They are so delicious. You need to make them, now. I almost can't believe how fluffy and perfect they are. I'm pretty sure I need to make this recipe as a cake too. Soon.

I'm leaving for Iceland next week (sounds like I'm moving there but I'm not) and I know myself all too well. I need to write lists everyday because I have a fear of forgetting something. Soon, I'll start dreaming nightmares about missing my flight or forgetting my bag at the airport.
I wish I could be a little more relaxed. Laid back. Especially when it comes to traveling. Besides from the fact that I have travel anxiety, I know it will be an amazing trip and I'm looking forward to it so much. I've packed my camera gear and I'll bring my computer as well so hopefully I'll be able to update with some photos while I'm there!

Blueberry lemon muffins with cardamom crumble   
Makes 10-12
(Depending on the size of your baking cups)

Cardamom crumble topping
2 tbsp all purpose flour
2 tbsp granulated sugar
1/2 tsp ground cardamom
pinch of salt
25 g (about 1 1/2 tbsp) cold butter, diced

100 g (1 scant stick) butter
1/3 cup + 1 1/2 tbsp (100 ml) yogurt
zest from 1 lemon
2 medium eggs
1/2 cup + 2 tbsp (135 g) granulated sugar
1 1/4 cups (180 g) all purpose flour
2 tsp baking powder
Pinch of salt
1 cup (150 g) blueberries, fresh or frozen

Crumble topping
In a small bowl, stir together flour, sugar, cardamom and salt. Add butter and mix with your hands until mixture is crumbly. Put bowl in the fridge while you prepare the muffins.

Preheat oven to 200°C (390F) and line a muffin pan with 10-12 baking cups. Melt the butter and add yogurt and lemon zest. Beat eggs and sugar until light and fluffy, then add the butter mixture. Mix flour, baking powder and salt in a bowl and stir them into the wet ingredients. Fold in blueberries. Fill liners 3/4 full and sprinkle cardamom crumble on top. Bake for 18-21 minutes.

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August 28, 2014

Vanilla bean cake

Autumn is definitely upon us. The days are getting shorter and the air is getting crisper. It's sunny. And it rains. Then 5 minutes later, it's sunny again.
Don't get me wrong, I absolutely adore autumn, it's probably my favorite time of the year (ok, I think I say that about all seasons).
I feel more inspired and full of energy than ever, and I can finally wear my favorite clothes again. Yes, I wear clothes during summer too, but way to little for my taste. I always feel like I lose my sense of style (the little that I have..) when it's too hot outside.
In fact, I feel so inspired and have so many ideas that in the end, nothing gets done. Almost. Or maybe it's in my head because people around me tell me "But, you get SO much done" and I just shrug my shoulders.. I run around, doing a little bit of this and a little bit of that.
I'm wondering, are there any freelancers reading this? How are you coping with time management?  I'm completely clueless so hit me up with your best tips please!

I actually surprised myself when I took these photos because they are so very summery, and my mood is set to autumn. I guess it's still summer though, after all, it's only August.

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August 19, 2014

Black Forest gâteau

I'm a huge fan of boozy desserts and this cake is no exception. I must say it's one of my all time favorites.
When I made some research for my first book, I realized that the Swedish Schwarzwald cake I had been eating all my life was something completely different than the German Schwarzwälder Kirschtorte (also known as the Black Forest cake/gâteau). The Swedish Schwarzwald cake consists of hazelnut meringue layers, whipped cream and chocolate and is of course also one of my favorites. Definitely something for a future blogpost.

Anyway, this is my version of the Black forest cake. Wait, let's call it gâteau instead. Black forest gâteau. Sounds so much fancier. It consists of three fluffy layers of chocolate cake drenched in kirsch syrup, mascarpone frosting, cherries in kirsch, shaved chocolate, chocolate ganache and fresh cherries. I think that's all. Phew.

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August 14, 2014

Strawberry peach popsicles with coconut milk

These popsicles have been lingering in my freezer for weeks now.
I've been waiting for the perfect timing to take pictures and the perfect idea on how to style them, but apparently that time and that idea never came (and I was sick of waiting and wanted to eat them too of course).
Oh well. That happens sometimes, and when that happens I think it's best to keep things simple. Crooked popsicle sticks and all.

The best thing about photographing popsicles is that you get to eat all of them. So now I've eaten three to make up for all the waiting. Yes, that's right. I'll probably eat the fourth one very soon.

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August 8, 2014

Blackberry galette

I decided to go to my friend Lina's parents place yesterday to pick some blackberries and hang out with her and her family. I've known them for 13 years now. Still going strong. It feels like there is always a celebration going on when I'm there (not because of me, of course..). I like that.
I brought pie dough so we could make a galette, because I knew there would be berries to pick. Lots and lots of ripe blackberries. It's always a challenge to bake at someone else's place because you never know what ingredients they have on hand. I always have sugar, flour, butter, eggs, milk.. yeah, you get the idea. But not all people do. You don't "know" the oven like your own and you have no idea what kitchen tools they have. And I didn't bring any props, because I really didn't plan to make a blogpost. This galette is pretty great on its own and there is really no need for fancy props here.

This galette has just the right amount of sweetness, so you can easily sneak in a scoop of vanilla ice cream if you want to. Or two, or even three..

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August 2, 2014

Strawberry cream roll and a blog anniversary

So, Call me cupcake turned 5 about one week ago and I didn't celebrate.
5 years.
FIVE years of blogging!
Who would have thought? I have no trouble starting new projects but I definitely have a hard time finishing them. I'm just really, really happy that I didn't quit.
I often think about what my life would look like today had I never started this blog. But I will never know. I think about these things way too much.

I got these very dark, imperfect (but still beautiful) red strawberries the other day. They are probably the best strawberries I've had all summer. And I've had a LOT! I wanted to do these gorgeous strawberries justice so last night, I decided to celebrate Call me cupcake a little bit by making one of the easiest cakes I could think of, the "rulltårta". Or the swiss roll, cream roll or whatever you prefer to call them. Imagine a thin layer of cake, paired with sweetened whipped cream, a hint of vanilla and lemon and the most perfect strawberries and you have this cake.

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July 23, 2014

Gluten free red currant crumble & red currant poppy seed muffins

I never know what to do with my red currants and I'm pretty sure I'm not the only one. My mom would say "make cordial" or "make jam or jelly!" as if there were no other options. My mom's red currant jelly is on the other hand one of the things I remember most about my childhood. How it was my favorite and how I could eat it straight from the jar. A few weeks ago I visited her and brought pie and she gave me a glass of her red currant cordial (which you can see here). The color was mesmerizing.

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July 17, 2014

Easy stone fruit tarts

I'm trying to take some time off "work" at the moment. The reason I'm using quotation marks is because it doesn't really feel like work for me. However, I do need to find a slower pace for a little while. Summer is definitely the time to try and slow things down a bit, even though it stresses me out sometimes. I feel like I should be doing something all the time. Preferably something fun. I guess there's no harm in that, but you can't have fun every minute of every day. Therefore I find it a little calming when it rains every now and then. Gives me some time to relax.

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July 8, 2014

Peach bundt cake with lemon glaze and lavender

I think the weather changed about 10 times during the short time in which I shot these photos. Rain, thunder, sun - repeat. It's been like that lately. You don't know if there's going to be a thunderstorm or no clouds in sight. I decided to stay inside today and bake this cake. My mind was set on a thunderstorm and peach popsicles but somewhere along the way I changed my mind and decided to bake a bundt cake instead.
Peaches always make me think of Seinfeld. You know the episode where Kramer and Newman buy Mackinaw peaches (which apparently don't really exist) from Oregon, and they are only ripe for two weeks every year. Kramer looses his sense of taste so he can't taste the peaches. How frustrating.
Luckily, I can taste these peaches. They "make the taste buds come alive" as Kramer says. True.
I hate making a mess so I either eat them over the sink or cut them into little pieces and eat them with a fork.

I decided to pair this bundt with vanilla, lemon glaze and lavender.

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