What Should Be The Subject Of A Thank You Email

Cupcakes!

Something tasty to stop a long absence.

L this time is a recipe from a book that unfortunately at the moment I have in my hands and I can not mention, but I will as soon as, and I warn you already, this small, sweet pleasure is the first in a series that certainly asseconderà the tastes of just about everyone ... except those cakes just do not send them down!!

The original name for these cupcakes is "Froufrou" ... and I would say that their appearance from the very idea of \u200b\u200bthoughtless frivolity!

FROUFROU

Per lo stampo da 12 :

125 g burro ammorbidito

220g zucchero

3 uova

75g farina

35g farina auto lievitante

40g farina di cocco

80g sour cream

150g frozen raspberries

Frosting :

60g softened butter

160g Philadelphia

2 teaspoons coconut flavoring

480g icing sugar

coconut flour and coconut flakes

raspberries

Beat butter, sugar and eggs in a bowl until the mixture is light and fluffy. Add the sifted flour, coconut, cream and raspberries. Divide the dough in buttered mold and level the surface. Cook in oven at 180 ˚ C for 40 min. Unmold and let cool. For frosting, beat the cheese, the aroma and butter until light and creamy and always beating with an electric mixer gradually add the sugar a velo. Quando i cupcakes sono freddi cospargerli con il frosting e rotolarli nel cocco e decorare con i lamponi.

And for all my English speaking friends finally a proper translation (way better than the google one!!!!!!):

Here something yummy in order to interrupt one long absence. This time the recipe comes from a book. Unfortunately I don’t have it with me right now and I cannot give any references. But I will do it as soon as possible since, and I’m telling it right now, this little sweet treat is the firs t one of a series that will satisfy everyone’s taste, with the exception of the ones who don’t like sweet things!!!! The original name of these cupcakes is “Froufrou”… and I can certainly say that their outfit give the perfect idea of thoughtless frivolity!!!

FROUFROU

125g softened butter

1 cup caster sugar

3 eggs

½ cup plain flour

¼ cup self-raising flour

½ cup desiccated coconut

1/3 cup sour cream

150g frozen raspberries

Frosting:

60g softened butter

160g cream cheese

2 teaspoons coconut essence

3 cups icing sugar

desiccated or flaked coconut

raspberries

Preheat oven (180˚C). Grease muffin pan or line with paper cases. Beat butter, sugar and eggs in a small bowl with electric mixer till light and fluffy. Stir in sifted flours, coconut, cream and frozen raspberries. Divide mixture among cases; smooth surface. Bake about 40 minutes and turn cakes onto wire rack to cool. Beat butter, cream cheese and essence in small bowl with electric mixer until light and fluffy; gradually beat in sifted icing sugar. Spread cakes with frosting; roll cakes into coconut and decorate with raspberries.