Best Kuchen Cupcakes Recipes

PEACH KUCHEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture. Spread dough with hands over the bottom and 1 inch up the sides of prepared springform pan. Arrange peach slices in a spoke pattern over the dough. Sprinkle with sugar and cinnamon.
• Bake in the preheated oven for 35 to 40 minutes, or until golden brown.

DANUBE WAVES CAKE (DONAUWELLEN KUCHEN)

Steps:

• Stir 1/4 cup of the sugar together with the cornstarch in a small mixing bowl and set aside.
• Crack the eggs into a medium heat-proof bowl. Whisk the eggs together and and set the bowl next to the stove.
• Combine the milk and remaining 1/4 cup of sugar in a small saucepan set over medium heat and bring to a simmer, stirring occasionally.
• Once the milk has come to a simmer, whisk the sugar-cornstarch mixture into the eggs until smooth.
• Whisking the eggs constantly, add a scant 1/4 cup of the hot milk to the eggs. Still whisking constantly, pour the remaining milk into the eggs in a slow stream.
• Return the mixture to the saucepan and set pan over medium-low heat. Cook, stirring constantly with a rubber spatula, until the mixture thickens a bit-it will start to get lumpy.
• Turn the heat to low and switch to stirring with a whisk. Whisk vigorously until the mixture is very thick and smooth-if you don't get your pudding completely smooth, you'll have lumps in your frosting.
• Remove from the heat and stir in the 2 tablespoons of butter.
• Scrape the pudding into a shallow mixing bowl and press plastic wrap directly on the top of the pudding. Chill in the fridge for 90 minutes to 2 hours (or until thoroughly chilled). You'll finish the frosting later. While the pudding is chilling, make the cake.
• Preheat the oven to 350 degrees. Spray a 13- by 9-inch baking pan with cooking spray and set aside.
• Whisk the flour, baking powder, baking soda and salt together in a small mixing bowl and set aside.
• Beat the butter in a large mixing bowl with an electric mixer set to medium until very smooth. Beat in the sugar and vanilla until well combined (mixture will be crumbly). Add the egg whites one at a time, beating well after each addition.
• With mixer on low, beat in half of the flour mixture followed by half of the buttermilk and beat to combine. Add the remaining flour mixture, then the remaining buttermilk and beat until just incorporated.
• Spread three-quarters of the batter into the prepared pan. Sift the cocoa powder over the remaining batter and add the milk; stir until fully combined.
• Dollop the chocolate batter over the vanilla batter and carefully spread into an even layer with an offset spatula (don't swirl them together, just spread the chocolate batter over the vanilla). Sprinkle the drained cherries over the cake batter.
• Bake 35 to 40 minutes, until a cake tester inserted into the center of the cake comes out clean.
• Remove cake from the oven and cool completely on a wire rack before adding the frosting.
• Once the pudding and the cake are both cooled, finish the buttercream. Remove the chilled pudding from the fridge and allow it to come to room temperature.
• Transfer the room temp pudding to the bowl of a stand mixer fitted with the whisk attachment and beat on medium for several minutes, until it's very light and creamy.
• With mixer still on medium speed, add the butter half a tablespoon at a time, stopping mixer to scrape with a rubber spatula every so often.
• Once the butter is fully incorporated, add the powdered sugar, vanilla, and salt, and beat until smooth. Spread over the fully cooled cake. Refrigerate for 1 hour to set the buttercream before adding the chocolate topping.
• Place the chocolate in a small heat-proof bowl. Heat the cream in a medium saucepan set over medium heat until it just begins to steam. Pour over the chocolate and allow to sit for 3 minutes.
• Add the corn syrup, then whisk the chocolate and heavy cream together until the chocolate is melted and mixture is smooth. Allow to cool for 10 minutes.
• Remove cake from the fridge and spread the chocolate into an even layer over the buttercream. Refrigerate to set the ganache, then serve.

KUCHEN CUPCAKES

Steps:

• Mix well and cook in microwave, or stovetop, until it bubbles and is thickened,stirring occasionally.
• cool.
• On a lightly floured surface, roll each biscuit into a 3" circle.
• Lay in a greased muffin tin.
• Fill almost to top with custard.
• Sprinkle with cinnamon/sugar.
• Bake at 350 degrees for 15 minutes.
• Let stand for 5-10 minutes before removing from pan.
• cool.
• Enjoy!
• Makes about 30 kuchen.
• These are a favorite of my family, and I have shared the recipe with many others!

FRESH PLUM KUCHEN

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine flour and baking powder; add to the creamed mixture alternately with milk, beating well after each addition. Add lemon zest. Pour into a greased 10-in. springform pan. Arrange plums on top; gently press into batter. Sprinkle with brown sugar and cinnamon. , Place pan on a baking sheet. Bake at 350° for 40-50 minutes or until top is golden and a toothpick inserted in the center comes out clean. Cool for 10 minutes. Run a knife around edge of pan; remove sides. Cool on a wire rack.

RASPBERRY CUSTARD KUCHEN

Steps:

• In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat onto the bottom of a greased 13x9-in. baking dish. Combine the sugar and remaining flour; sprinkle over crust. , Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries. , Bake at 375° for 40-45 minutes or until lightly browned. Serve warm or cold. Store in refrigerator.

PEACH KUCHEN

Steps:

• In a small bowl, combine flour, confectioners' sugar and salt. Cut in butter to form a dough. Pat lightly into an ungreased 11x7-in. baking pan. , Arrange peaches over the crust; set aside. In another bowl, beat eggs. Whisk in the sugar, salt, flour and sour cream until mixture is smooth. Pour over the peaches. , Bake at 450° for 10 minutes. Reduce heat to 325°; bake 35 minutes more or until center is set. Serve warm or chilled. Store in the refrigerator.

MULBERRY KUCHEN (CAKE)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking pan.
• Beat milk, 1/2 cup white sugar, egg, and oil in a bowl. Add 1 cup flour, baking powder, and salt; mix until smooth. Pour into baking pan; sprinkle with mulberries.
• Mix 3/4 cup flour, brown sugar, and 1/4 cup white sugar in a bowl; cut in butter and stir until mixture resembles crumbs, about 2 minutes. Sprinkle over cake.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.