Last week I bought new mini muffin paper cases from a nice shop in the city center. I was so excited that I couldn’t help making some nice new cupcakes.
I really love baking mini cupcakes. I remember when I bought the mini muffin tin I was happy for several days. The reason to like them so much is because in one go you can make around 20 cupcakes (at least), which is enough for a bunch of people to try them. On the other hand each cupcake is small as a bite, so by “trying” them we still avoid overeating.
The recipe is one of my usual “let’s see what I have in the fridge and in the drawers”.
50g softened butter
100g chocolate biscuits
100g all purpose flour
150g sugar (brown would be better but I used white)
1 teaspoon baking powder
150ml condensed milk
Cream the butter and sugar together in a bowl until pale. Beat in the eggs and stir in the coconut extract and the condensed milk. Crush the biscuits until they look like bread crumbs. Combine with coconut and add to the batter. Combine the flour with the baking powder and fold them in.
Preheat the oven to 180C and line a muffin tin with paper cases.
Spoon the mixture into the paper cases until they are 2/3 full. Sprinkle some biscuit crumbs on top.
Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for a few minutes, then remove from the tin and cool on a rack.
I have decorated some of the muffins with morello cherry mascarpone frosting (recipe is here). I found out it goes pretty well with the coconut.
In this post I would like to share also one of my new hobbies: decoupage. I am still quite inexperienced in this area, but I already have some works. There is not so much to explain, the pictures talk by themselves.