Today is the first 'official' day of New Years Resolutions as everyone is generally too hungover to think about eating green salad on the 1st January (unless its on a KFC burger). So how are they coming along?
I myself don't have any big goals this year, only to put more recipes on the blog as in the past I've generally been too lazy. However I did risk going to the gym today on my lunch break and just as I thought not a single treadmill/cross trainer/bike was free. It was a far cry from the gym this time last week, but luckily (for me) most people will give up next week and I can go back to my normal gym routine.
In the meantime, here are some cupcakes I made over the Christmas period which I had not got around to blogging about, complete with recipe ;). These are great for anyone who loves coffee cake and you can adjust the amount of coffee essence you use to make it to your liking.
Coffee & Walnut Cupcakes with Mascarpone Icing
Makes 12
Prep 10 mins + Cook 20 mins
100g butter, softened
100g light muscovado sugar
100g self-raising flour
2 large free range eggs
3 tsp Camp coffee essence
25g walnut halves, chopped
Icing
200ml tub mascarpone
2 tbsp light muscovado sugar
12 walnut halves
1 tsp Camp coffee essence
Heat oven to 180C and line a 12 hole tin with fairy cake cases.
Beat together the butter, sugar, flour and eggs with the Camp coffee essence and a pinch of salt until creamy.
I myself don't have any big goals this year, only to put more recipes on the blog as in the past I've generally been too lazy. However I did risk going to the gym today on my lunch break and just as I thought not a single treadmill/cross trainer/bike was free. It was a far cry from the gym this time last week, but luckily (for me) most people will give up next week and I can go back to my normal gym routine.
In the meantime, here are some cupcakes I made over the Christmas period which I had not got around to blogging about, complete with recipe ;). These are great for anyone who loves coffee cake and you can adjust the amount of coffee essence you use to make it to your liking.
Coffee & Walnut Cupcakes with Mascarpone Icing
Makes 12
Prep 10 mins + Cook 20 mins
100g butter, softened
100g light muscovado sugar
100g self-raising flour
2 large free range eggs
3 tsp Camp coffee essence
25g walnut halves, chopped
Icing
200ml tub mascarpone
2 tbsp light muscovado sugar
12 walnut halves
1 tsp Camp coffee essence
Heat oven to 180C and line a 12 hole tin with fairy cake cases.
Beat together the butter, sugar, flour and eggs with the Camp coffee essence and a pinch of salt until creamy.
Stir in the chopped walnuts.
Spoon the mix into the cases and bake for 18-20 mins until light golden and springy.
Cool for a few minutes in the tin and then cool completely on a rack.
To make the icing; put the mascarpone, Camp coffee essence and the sugar into a large bowl and beat together.
Once cooled, spread a dollop of the coffee cream onto the top of each cake, then finish with a walnut half.
Happy Baking x
I love coffee and walnut cakes, your look delish. Where can you buy coffee essence from? I've never seen it in my local supermarket before x
ReplyDeleteHi Miss Flash, I found it in Sainburys. I think if you try a bigger one they should have it.
ReplyDelete