I needed to make a dent in my cooking chocolate over-stocks. So, with melted chocolate in the mix, white choc chips added, and dipped in more chocolate after cooling, this Chocolate Fudge Cookie recipe was it.
I made a dent in my chocolate stocks and my healthy eating plan. Such is life.
A sweet little recipe was in order for afternoon tea today and Blueberry & lemon coconut cupcakes fit the bill. I found this recipe on the back of my frozen blueberries box (thank you Coles)
Ingredients 125g softened butter 3/4 cup caster sugar 2 teaspoons finely grated lemon rind 2 extra large eggs 1 cup self raising flour 1/2 cup desiccated coconut 1/2 cup sour cream 1 cup frozen blueberries
Icing 2 tablespoons lemon juice 1 cup sifted icing sugar
Method Beat butter and sugar until light and fluffy. Beat in lemon rind and eggs. Fold in flour and coconut with the sour cream. Divide mixture into 12 patty pan-lined muffin trays. Press blueberries into each cupcake.
Bake at 160C (fan forced) for 20 minutes or until golden. Transfer to cooling rack. Once cooled, mix icing sugar and lemon juice (and a few drops of water as required) to make the icing to drizzle over the top. Scatter over some extra blueberries to serve.