HAPPY BIRTHDAY BERTI!!
and i kinda managed to convince him that dinner with mates would be a great way to celebrate turning 23. originally, i offered to cook dinner, but this turned into a celebration at his house. i was a bit cut that i couldnt cook for him, but, i was asked to bring sweets (again) at about 1 hour before i had to catch the bus to get there. knowing that berti was a fan of coffee, i thought chocolate cupcakes with coffee icing would be the perfect addition to dinner...whatever it was. i also didnt have enough time to make a cake.
(changes to post: this was written about 3 wks later...) i thought i didnt have a photo of my cupcakes, but berti, amazing as he is, took a photo (with his amazing camera hence it looks so good) and even got it printed for me :D LOVE!
anyways, these cupcakes are really really good (and easy) trust me, so good they went in one night. after we had already scoffed 2 salads a roast turkey, roast lamb, roast potato, pumpkin and chocolate cake. soft and light but not too sweet with a real hit of coffee in the icing. i topped them with a shard of dark chocolate, which really clashed with the sweet icing.
Chocolate cupcakes
113g butter softened (I cut off 150 g and used the leftover 37g in the icing)
1 c sugar
2 large eggs
3/4 c flour
1/2 tspn baking powder
1/4 tspn baking soda
1/4 tspn salt
1/2 c cocoa powder
1/4 c milk (or water...but seriously?)
1 tspn vanilla essence
Preheat oven to 190 degrees. Prepare muffin/cupcake tray. Beat butter and sugar until light and fluffy. Add eggs, one at a time, until well combined. Sift dry ingredients into butter/egg mix and combine. Add milk and vanilla essence. Mix.
Scoop about 1 1/2 tbspn of batter into each cupcake case. (warning: do not eat batter because it tastes amazing and you wont end up with any cupcakes left) Bake for about 20 minutes or until skewer comes out clean.
Coffee icing (momentous day...I MADE ICING THAT WORKED!!!!)
Leftover softened butter from the 150g cut off for the cupcakes (about 37g)
1 1/2 c icing sugar
1 tspn instant coffee
2 tbspns milk
Dissolve instant coffee in milk in small glass (yes it does work with cold milk!) Place butter, icing sugar and coffee mix into bowl and mix until combined. it should hold shape. if too runny, add more icing sugar. if too much icing sugar, add milk (about a tbspn at a time)
When cupcakes are cool, ice with coffee icing and shove a shard of dark chocolate in the top.
and i kinda managed to convince him that dinner with mates would be a great way to celebrate turning 23. originally, i offered to cook dinner, but this turned into a celebration at his house. i was a bit cut that i couldnt cook for him, but, i was asked to bring sweets (again) at about 1 hour before i had to catch the bus to get there. knowing that berti was a fan of coffee, i thought chocolate cupcakes with coffee icing would be the perfect addition to dinner...whatever it was. i also didnt have enough time to make a cake.
(changes to post: this was written about 3 wks later...) i thought i didnt have a photo of my cupcakes, but berti, amazing as he is, took a photo (with his amazing camera hence it looks so good) and even got it printed for me :D LOVE!
anyways, these cupcakes are really really good (and easy) trust me, so good they went in one night. after we had already scoffed 2 salads a roast turkey, roast lamb, roast potato, pumpkin and chocolate cake. soft and light but not too sweet with a real hit of coffee in the icing. i topped them with a shard of dark chocolate, which really clashed with the sweet icing.
Chocolate cupcakes
113g butter softened (I cut off 150 g and used the leftover 37g in the icing)
1 c sugar
2 large eggs
3/4 c flour
1/2 tspn baking powder
1/4 tspn baking soda
1/4 tspn salt
1/2 c cocoa powder
1/4 c milk (or water...but seriously?)
1 tspn vanilla essence
Preheat oven to 190 degrees. Prepare muffin/cupcake tray. Beat butter and sugar until light and fluffy. Add eggs, one at a time, until well combined. Sift dry ingredients into butter/egg mix and combine. Add milk and vanilla essence. Mix.
Scoop about 1 1/2 tbspn of batter into each cupcake case. (warning: do not eat batter because it tastes amazing and you wont end up with any cupcakes left) Bake for about 20 minutes or until skewer comes out clean.
Coffee icing (momentous day...I MADE ICING THAT WORKED!!!!)
Leftover softened butter from the 150g cut off for the cupcakes (about 37g)
1 1/2 c icing sugar
1 tspn instant coffee
2 tbspns milk
Dissolve instant coffee in milk in small glass (yes it does work with cold milk!) Place butter, icing sugar and coffee mix into bowl and mix until combined. it should hold shape. if too runny, add more icing sugar. if too much icing sugar, add milk (about a tbspn at a time)
When cupcakes are cool, ice with coffee icing and shove a shard of dark chocolate in the top.
mmmmmmmmmmmmmmmmmmmm i want some! yum! craving chocolate right now.. and coffee.. trying to study and failing epically.. (obviously!!)
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