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Hello everyone, the weekend is here again and cupcakes are on the menu!

These cupcakes are made with a madeleine batter, that makes an incredibly moist and delicious cupcake with a subtle, lemony taste.



I’m pretty sure you won’t have any leftovers …


I decorated the cakes with mousse from Dr. Oetker, the mousse comes in three different flavors: vanilla, strawberry and chocolate.


The mousse is made by simply whisking the powder with milk, and your instant mousse is ready to use.



But now over to the cupcakes. you can make them in paper cases or simply use a regular baking pan.

If using a pan – leave to cool completely after baking and freeze for 30 minutes before cutting into squares.


Madeleine cupcakes

(yield: 24)

  • 1 1/2 cup (185 grams) all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 7 oz. (200 grams) egg (about 4 eggs)
  • 3/4 cup (180 grams) regular sugar
  • 4 oz. (110 grams) liquid glucose (dr.Oetker)
  • 1/3 cup (75 grams) unsalted butter
  • 3 tablespoons (40 grams) whole (full fat) milk
  • 1/3 cup (75 grams) freshly squeezed lemon juice


Preheat the oven to 350 F (180 C). Line a cupcake tray with paper cases, or line a regular brownie pan (or similar) with baking paper. Set aside.

Sift the flour and baking powder into a bowl.


Put the eggs and sugar into a mixing bowl and whisk until pale and fluffy, about 10 minutes.


Meanwhile, melt the butter and liquid glucose in a small pan. Remove from the heat and stir in the milk.

Set aside.


When the egg mixture is ready mix in 1/3 of the flour mixture.


Pour in 1/3 of the melted butter mixture. Continue alternating the flour and butter mixtures in two more additions until the remaining 2/3 are mixed in.

Don’t overmix!


Mix in the lemon juice.


Fill your cupcake cases almost all the way up, about 1/4 cm from the top.

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These paper cases are from Paper Eskimo, you can find their website here.

I use a Swiss roll pan since the paper cases hold their shape during baking. This pan is from Nordicware, check out their website here.


Bake for 20-24 minutes or until golden, same thing if you’re using a pan instead of paper cases.

I just love that these paper cases hold their shape, and that the color stays as it is!


That being said, it’s sad when you have to tear them apart to eat the cakes…

These cakes are even better if you freeze them for 30 minutes. It may sound strange, but that time in the freezer gives them a more intense flavor.


Tip: serve with homemade vanilla custard or crème pâtissière, you can find the recipe here.


Decorate with some berries or other fresh fruit…


And enjoy…

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I decorated these with the Dr. Oetker mousse, but used 50 ml less milk than stated on the packet to make it slightly more firm.


Here I’ve used an Ateco 849 tip, probably my favorite tip along with the Wilton 1M tip.

It may be easier to understand how to do this if you take a look at a video on my instagram (see it here,)  or on my facebook page (see it here).


No matter which frosting you use – the important thing is that the frosting is stable and quite firm.

You can find many different frostings here.


Top with a single blackberry, if you like.


I hope you’re tempted…

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I got this lovely cake stand from someone called Naz Knutsen in Seattle, USA, who is married to a Norwegian but live in the US. They follow me on instagram and sent it to me – just like that! It’s such a kind gesture I have no words.


Follw me on instagram and please use hashtag #passionforbaking anf #manuelakjeilen when you bake something from my blog, I love to see what you are baking. When you tag me I always comment on your picture.


Right now there’s a special offer on my aprons, you can get one for 169,-NOK (before price: 349,-) including postage.

NB: free postage is for Norway only. The price is the same for buyers from other countries, but postage will be added.

Go here to order.

The apron comes in two colors, you can see them here:



Klem fra meg.




    • Team Passion4Baking Reply

      Hi Heli, try using light corn syrup instead.
      Happy baking!

      -Team Passion4Baking

  1. If I don’t want to use any lemon juice – turn it into vanilla cupcake. How does that work. Thanks.

    • Team Passion4Baking Reply

      Hi Anna, if you omit the lemon juice you need to replace the same amount of liquid. 1/3 cup vanilla extract is of course too much, but 2 teaspoons of the total amount would be just about right. 🙂

      -Team Passion4Baking

  2. Benedictevm Reply

    I was wondering if you could use foodcouloring on the topping?
    Your work is really amazing!

    • Team Passion4Baking Reply

      Hi Benedictevm, you can of course use food coloring in the topping. 🙂
      Happy baking!

      -Team Passion4Baking

    • Team Passion4Baking Reply

      Hi Eva, whole eggs for this recipe. 🙂

      -Team Passion4Baking

  3. Denise Shasgus Reply

    Everything looks absolutely delicious…can’t wait to try them

    • Team Passion4Baking Reply

      Hi Denise, thank you for your kind words. 🙂

      -Team Passion4Baking

  4. Estelly Handmade Reply

    Hi Manuela , I have the cupcakes you baked taste simply fabulous ! They are very very easy ! A small snack !

    • Team Passion4Baking Reply

      Hi Estelly, thank you. 🙂

      -Team Passion4Baking

  5. dianne villadelgado Reply

    Hi Manuela! I love your recipes they’re all great and very informative

    • Team Passion4Baking Reply

      Hi Dianne, thank you for your kind words. 🙂

      -Team Passion4Baking

  6. Lovely recipe! I love Manuela’s kitchen– where can I buy that pink ice cream scoop? It’s so pretty!

  7. Lisa Stockmans Reply

    Hey Team passion4baking!

    how did she order the muffin forms? only canada or north america! 
    I’m from Belgium so 🙁

    Love you so Manuela! You inspire me every day! 

  8. hi I cant find Dr. Oetker, the mousse in my what else could I use to make this frosting thank you

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