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The story

A couple of weeks ago we met up with Erika Jureskog, and how much fun we had! Erika participated in Sweden’s master chef 2018, and today we got try her amazing food. Erika Jureskog is often known as Johan Jureskog’s little sister. Johan Jureskog is a famous chef here in Sweden and he has been cooking food for the Olympics and he also had his own show on TV, called “The worlds best burgers”. I think that Erika deserves her own name, and that she is so much more than her big brother’s little sister. Erika is filled with energy, happy and funny, and – not to talk about it, good in the kitchen. You go girl!

About the food

Erika made us a really good sandwich, it was a sour milk bread which she topped off with a lovely home-made cured salmon, horseradish and a confit egg yolk. This sandwich is super tasty, and it’s so fresh. I definitely recommend you try this at home. Why not serve it during a weekend breakfast with someone you enjoy spending time with? Here is a link to the recipe.

Port wine cupcakes
She also made us some delicious chocolate cupcakes. Port wine is added to both the cupcake itself but also to the syrup you decorate the cupcake with. And that syrup is really tasty! Why not spice up your old chocolate cupcakes with some port wine next time? You’ll find that recipe further down in this post.

Next link in the chain

In January I will go and travel again. This time I’ll move to Sydney, and my plan is to continue to work as a Revit Drafter (structural engineer) and also to continue to blog here of course. I have no idea who the next person I’m going to visit will be, but time will tell.

The recipe (port wine cupcakes)


15 cupcakes

Port wine syrup:
435 ml port wine
65g sugar
A tiny bit salt

2.5 dl sour milk
1.25 dl rapeseed oil
1 tsp vanilla powder or extract
2 eggs
200g sugar
255g wheat flour
70 g cocoa powder
2 tsp bicarbonate
1 tsp baking powder
2.5 dl heated port wine

200g dark chocolate
300g room temperature butter
2 dl icing sugar
1/2 tsp vanilla powder
A pinch of salt



How to

Port wine syrup:
Lightly boil all ingredients for about 10 minutes until they’re cooked together, nice and syrupy. Let cool.

Set the oven to 175°C.
Whisk together sour milk, rapeseed oil, vanilla powder and eggs.
Mix the dry ingredients in a separate bowl first, and then stir it into the egg mixture.
Pour in and mix the port wine, a little at a time.
Pour into cupcake molds, about 15, and place in the oven for 20-25 minutes.

Chop the chocolate and melt over a water bath. Allow to cool to room temperature.
Whisk butter, icing sugar, and vanilla sugar to a fluffy mix.
Gently stir the chocolate into the butter mixture, then add salt.
Put the frosting in a piping bag and refrigerate 10 minutes before applying.
Pipe the chocolate frosting onto the cupcakes and drizzle with the port wine syrup.

Svenskt recept / swedish recipe (portvinscupcakes)


15 cupcakes

435 ml portvin
65 g socker
En gnutta salt

2,5 dl filmjölk
1,25 dl rapsolja
1 tsk vaniljpulver eller extrakt
2 ägg
200 gram socker
255 gram vetemjöl
70 gram kakao
2 tsk bikarbonat
1 tsk bakpulver
2,5 dl uppvärmd portvin

200 gram mörk choklad
300 gram rumsvarmt smör
2 dl florsocker
1/2 tsk vaniljpulver
1 krm salt




Så här gör du

Småkoka alla ingredienser i cirka 10 minuter tills det kokat ihop och blivit sirap. Låt svalna.

Sätt på ugnen på 175 grader.
Vispa ihop filmjölk, rapsolja, vaniljpulver och ägg.
Blanda de torra ingredienserna i separat skål först och rör sedan ner det i äggsmeten.
Häll i portvinet, lite i taget. 
Fördela i muffinsformar, ca 15 st och sätt i ugnen ca 20-25 minuter.

Hacka chokladen och smält över vattenbad. Låt svalna till rumstemperatur.
Vispa smör, florsocker, vaniljsocker fluffigt.
Rör försiktigt ner chokladen i smörblandningen och tillsätt salt.
Lägg i spritspåse och kyl 10 minuter innan spritsning.
Spritsa chokladfrostingen på cupcaken och ringla över portvinssirap.

Do you have any questions about this recipe? 

Don’t be shy, just ask me and I will answer as soon as possible. Maybe you have cooked it and want to share your thoughts about it? Go ahead, I’d love to get in contact with you 🙂



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