I had another crack at the short black cupcakes that I made back in January. This time around I made the recipe in the proportions to the book and ended up with seventeen 1/3 cup sized cakes.
I also made coffee buttercream icing to pipe onto the cupcakes, but I adjusted the quantities as follows:
150g butter
270g icing sugar
1 1/2 tablespoons milk
1 tablespoon coffee
Notes
- The consistency of the icing was much better than the previous time I had made it. I had just enough to ice all of the cupcakes as shown.
- The cakes themselves were really light and moist, so I am still very happy with the recipe!
No comments:
Post a Comment