Har lige været ude at løbe og spist aftensmad og se så lige hvad der var tilbage fra i lørdags. Vanillemuffins med kokos og lime icing. Slet ikke dårligt, selvom jeg nok kommer lime og hvid chokolade i selve kagen også, hvis jeg skal lave dem igen. Er fuldstændig forelsket i ‘kokos-lime-hvid chokolade’-kombinationen, efter jeg fik nogle guddommelige chokoladetrøfler med netop den kombi på Bornholm i sommer. Kan ikke huske hvad chokolatier’en hed, men det er et sted i Svaneke og bare deres chokolader er næsten en tur til Bornholm værd. Og så er der jo alt det andet :) Uh, nu får jeg helt lyst til at holde sommerferie på Bornholm igen i år.
Nu skal jeg ind at se Alice i Eventyrland med verdens sødeste mand. Hmm… hedder det en dreng/fyr/mand? Kan aldrig helt finde ud af det, synes alle muligheder lyder fjollede…

Vanilla Cupcakes from The Primrose Bakery
110 g unsalted butter, at room temperature
225 g caster suger, preferably golden
2 large eggs, free-range or organic
150 g self-raising flour, sifted (jeg lagde bare melmængden sammen og tilsatte 2 tsk bagepulver)
125 g plain flour, sifted
120 ml semi-skimmed milk, at room temperature
1 teaspoon good-quality vanilla extract (jeg brugte kornene fra en vanillestang)


Preheat the oven to 160 degrees celcius and line a 12-hole muffin tray with cupcake cases.
Cream the butter and sugar until mixture is pale, about 3-5 minutes using an electric hand mixer.
Add the eggs one at a time, mix well between each.


Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the milk (with vanilla extract in it) and beat again. Repeat until all flour and milk have been added.


Spoon the mixture into the cupcake cases, filling them to about two-thirds full. Bake them for about 25 minutes, until slightly raised and golden brown.


Lime and Coconut Buttercream
115g unsalted butter, at room temperature
2 tablespoons freshly squeezed lime juice
Grated zest of 1-2 limes (2 teaspoons)
500 g icing sugar, sifted
Handful of desiccated coconut to decorate


Beat the butter, lime juice and zest and half the icing sugar until smooth – this can take several minutes with an electric hand mixer. Gradually add the remainder of the icing sugar and beat until thick and creamy.


Spread the icing on vanilla cupcakes and sprinkle with coconut. The icing will set slightly, so make sure to put the coconut on at once.


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Some leftovers from my dinner party saturday. Delicious and a little exotic cupcakes with a vanilla sponge and coconut and lime icing. If I’ll make them again I should add some grated coconut and chunks of white chocolate to the sponge, that should do the trick and make them just perfect. At least for me, I adore the ‘coco-white chocolate-lime’-combo! 
This evening I’m going to the cinema to watch Alice in Wonderland accompanied by the sweetest man in the world :)