Håber at I har en dejlig søndag. Er meget taknemmelig over at I læser med, kommenterer m.m. Virkelig virkelig meget, så tak til alle Jer søde mennesker! Det ville slet ikke være skægt at blogge uden jer.
Er i øvrigt ved at opstøve noget lækkert til en lille give-away i anledning af de 200+ faste google læsere, gjorde det jo ved 100, så tænker at gøre det til en tradition ;)
Last week I made a bunch of cupcakes: The lemon ones I've already showed you + these mocha goodies. A rich chocolate sponge with a coffee buttercream icing. They're of course (sadly) already long gone, apart from a dozen of sponges - half of each flavor - I froze. So nice to be able to defrost a couple of them, make a little icing (or not, they work fine just as they are) and have fresh cupcakes in a couple of minutes.
Enjoy your sunday lovely people!
175 g soft brown sugar
2 large eggs, free-range or organic, separated
185 g plain flour, sifted
250 ml semi-skimmed milk, at room temperature
Preheat the oven to 170 degrees celcius (fan/ Varmluft) and line a 12-hole muffin tray with cupcake cases.
Spoon the mixture into the cupcake cases, filling them to about two-thirds full. Bake them for about 25 minutes, until slightly raised and golden brown. Don't ice until completely cool.
Coffee Buttercream Icing
150g unsalted butter, at room temperature
1 tablespoon semi-skimmed milk
2 teaspoons instant espresso powder, dissolved in a small amount of hot water
Beat the butter, milk, espresso mixture and half the icing sugar until smooth - this can take several minutes with an electric hand mixer. Gradually add the remainder of the icing sugar and beat until thick and creamy.
Spread the icing on cupcakes and decorate. The icing will set slightly, so make sure to put the coconut on at once.