So.. good morning! I’m very excited about our holidays!!!*jipiii* We’re going to fly on friday to London and after a short stopover to Hong Kong! *jihaaaaaaa* But to sweeten the last days here in Switzerland I ordered a new book at the Orell Füssli Bookstore in Zurich. So yesterday I got it and here’s the first (little bit changed) recipe! Ya.. as you know me I just changed some ingredients and some measurements. 🙂 But it’s sooooo goooood *yummi*.. and omg… it’s the best frosting I’ve ever made. *my opinion* So try to bake it, eat and enjoy 🙂
Ingredients
Cupcakes (for 24 pieces)
– 2 cups self-rising flour
– 2 tsp. baking powder
– 1 cup packed light brown sugar
– 1 cup sweet butter, softened
– 2 seperated eggs
– 200g chocolate, melted
– 2 tsp. vanilla extract
– 1/2 cup milk
Cupcakes (for 24 pieces)
– 2 cups self-rising flour
– 2 tsp. baking powder
– 1 cup packed light brown sugar
– 1 cup sweet butter, softened
– 2 seperated eggs
– 200g chocolate, melted
– 2 tsp. vanilla extract
– 1/2 cup milk
Frosting
– 250g cream cheese
– 200g chocolate, melted
– 2 tsp. vanilla extract
– 3/4 cup confectioners’ sugar, sifted
– 1/2 espresso & 2 tsp. coffee, mixed
– 250g cream cheese
– 200g chocolate, melted
– 2 tsp. vanilla extract
– 3/4 cup confectioners’ sugar, sifted
– 1/2 espresso & 2 tsp. coffee, mixed
The Method
Cupcakes
1. Preheat the oven to 350°F (175°C).
2. Place 24 baking cups into muffin pans.
3. Sift the flour and baking powder and set aside.
4. Beat the egg whites in a medium bowl and set aside.
5. In an other medium bowl, cream the sugar and butter.
6. Add the egg yolks and beat well.
7. Add the melted chocolate and vanilla, mixing well.
8. Add the flour and milk alternately, beating well with each addition.
9. Fold the egg whites gently into the batter.
10. Spoon the batter into the cups.
11. Bake for 22 minutes.
12. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
1. Preheat the oven to 350°F (175°C).
2. Place 24 baking cups into muffin pans.
3. Sift the flour and baking powder and set aside.
4. Beat the egg whites in a medium bowl and set aside.
5. In an other medium bowl, cream the sugar and butter.
6. Add the egg yolks and beat well.
7. Add the melted chocolate and vanilla, mixing well.
8. Add the flour and milk alternately, beating well with each addition.
9. Fold the egg whites gently into the batter.
10. Spoon the batter into the cups.
11. Bake for 22 minutes.
12. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
Frosting
1. To make the frosting, cream the cream cheese.
2. Stir the chocolate and vanilla.
3. Add the espresso/coffee-mix.
4. Beat in the confectioners’ sugar until thick and creamy.
5. Spread over the cupcakes and decorate with some colored sugar and some cute litter hearts. 🙂 Store unfrosted in an airtight container for up to 2 days, or freeze for up to 3 months.
1. To make the frosting, cream the cream cheese.
2. Stir the chocolate and vanilla.
3. Add the espresso/coffee-mix.
4. Beat in the confectioners’ sugar until thick and creamy.
5. Spread over the cupcakes and decorate with some colored sugar and some cute litter hearts. 🙂 Store unfrosted in an airtight container for up to 2 days, or freeze for up to 3 months.
Capture the precious 