chocolate pistachio cupcakes

Amazing! Crispy early autumn morning, cup of coffee in front of your house, lazy thinking about all nice things you can do on Sunday. I made 12 moist but not too heavy chocolate cupcakes topped with melted milk chocolate. Salted pistachio nuts on top sharpened up the taste. Smell of autumn leaves, bright sunshine, let's go for a walk.

to make 12 big cupcakes you will need:

CUPCAKE BATTER
     2  eggs
  0.75  cup brown sugar
     1  cup self-raising flour
   2/3  cup of milk
   1/3  cup of oil
     2  headed tbsp of unsweetened cocoa
     1  tsp of baking soda

FROSTING
 100  g milk chocolate
 handfull of pistachio nuts, chopped

Embarrassingly easy. Mix dry ingredients and add milk, oil and eggs. Fill cupcake cases up to 3/4 of their height, bake for approx. 20 minutes at 180 degree C. Allow to cool and cover with melted chocolate (I always melt it in the microwave set at low power). Sprinkle with nuts. Eat.

 

raspberry-blueberry muffins

Damn good muffins. No other comments necessary! 

  To prepare 12 big muffins you will need:

  1      cup of frozen blueberries

  1      cup of frozen raspberries

  2      cups of self raising flour

 50      g melted butter

0.5      cup yogurt

0.5      cup brown sugar

0.5-0.75 cup of milk.

1        egg

Mix flour and sugar, add butter, egg, and yogurt. Mix briefly again and add from 0.5 milk. Muffin batter shouldn't be to fluid, but if it's really thick add the remaining milk. Add fruits (no need for defrosting!) and mix really briefly again. Fill muffin cases with batter and sprinkle top of each muffin with some brown sugar - delicious crust will develop. Bake for approx. 25 minutes in the oven preheated to 190 degrees C. 

Important: don't over-mix the batter, otherwise muffins will turn out dry!

Seriously, it can be the best muffin recipe I've  ever came out with!