rijo42Coffee Senior Member Joined: 3 Dec 2012 Posts: 44 Location: Bolton Expertise: Professional
Posted Sun Feb 24, 2013, 2:55pm Subject: Vanilla Iced Espresso & Citrus Muffins
Ingredients 225g/8oz butter (unsalted) 225g/8oz self-raising flour 200g/7oz caster sugar 4 large free-range eggs 50ml/2floz strong freshly brewed espresso 1 tsp baking powder 2 limes – zest and juice plus extra zest to garnish Butter for greasing
Vanilla Icing 200g/7oz caster sugar 125g/4˝oz butter (unsalted) 50ml/2floz strong freshly brewed espresso 1 vanilla pod – seeds scraped out
Method
Begin by preheating the oven to 180C/350F/Gas4 and grease a 12-hole muffin tray with butter.
Cream the butter and sugar together until light and fluffy, slowly add the eggs beating until thoroughly combined then beat in the espresso.
In a mixing bowl sift the flour together with the baking powder. Add the lime juice and zest and stir until just combined.
Spoon the muffin mixture into the tray and place in the oven. Bake for 25-30 minutes until well risen and golden brown.
Remove from the oven, take out of the tray and place on a wire rack to cool.
To make the vanilla icing: beat butter in a bowl until pale and fluffy and fold in the icing sugar. Beat in espresso and vanilla seeds until thoroughly combined.
Cut muffins in half horizontally and spread with icing, close muffins back up and spread tops with icing. Sprinkle lime zest over each muffin to garnish.
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