It really must be true what people say about how running leaves you full of energy because, following the run of death, I ended up having a fairly productive weekend.
On sunday morning, I was out of bed by 9am and, since my legs were too sore to go for a run in the morning, I stayed home and got a bunch of stuff done. And then I made cupcakes. These only took me like 10 minutes to make, plus the 15min to bake and the time to let the cupcakes cool down before icing them (if you look at my icing job up there, you can tell I didn’t wait long enough for them to cool down). Anyway, I’m a big fan of anything delicious that only requires about 10 minutes of work so I thought I’d share the recipe here.
For the vanilla cupcakes: mix 125g of melted butter with 1 teaspoon of vanilla essence and half a cup of sugar. add two eggs, one at a time, beating well after each addition. fold 1 cup of self-raising flour into the mixture and then add 1/4 litre of milk and mix well. bake for 15min at 180 degrees celsius.
For the passionfruit icing, I just used 5 heaped tablespoons of icing sugar (which turned out to be enough to ice 12 cupcakes) and some delmaine’s passionfruit dessert topping that I had already bought for another dessert (that I’ve since forgotten to make). I’m not entirely sure how much passionfruit topping I used but it was quite a bit, maybe one third of the bottle. It was quite passionfruity (what a terrible made-up adjective for a journalist to use, I know) so I think next time I’ll add some butter to it.
October 3, 2011 at 9:14 pm
Love the decoration! I’ve never heard of passion fruit icing before, but it sounds awesome!
October 4, 2011 at 10:04 am
Thanks! Quite simple really but sometimes easy is best. 🙂
October 4, 2011 at 2:47 pm
Don’t you love it when recipes come together in a matter of minutes? Sometimes those are the best ones!
Thanks, by the way, for visiting Outside Oslo. The Norwegian orange cake also came together really quickly, especially since I prepped the ingredients–chopped the chocolate, grated the orange zest and measured most of the dry ingredients–the day before. Let me know how it goes if you try it!
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