by Debra on July 18, 2011

Musical pairing – The Sound Of Sunshine by Michael Franti & Spearhead

I made these Vietnamese-Coffee Cupcakes about a year ago and I’ve had visions of them dancing in my head ever since . . . like crack-cocaine, these are completely addictive!! Needless-to-say, The Professor and I have no-problemo finishing a batch of these babies off by ourselves!

Having had no experience with Vietnamese cooking, I wasn’t sure what made this particular recipe ‘Vietnamese’ . . . little cakes which are glazed and frosted with a mixture of cream, sweetened condensed milk and espresso. A call out to Twitter and I had my answer: Kim tweeted back ‘the Viet people have a VERY strong French influence. The espresso/condensed milk is a true Viet concoction.’

The cake is a sponge-type of cake – made light and airy by whipping the egg whites before adding the yolks; the flour is sifted and gently folded into the batter before pouring into liners and baked. Glazed and then frosted, these are ‘regular’ size – meaning not those gargantuan-sized cupcakes that would feed a Third-world country. No, these are a smaller, 3-4 bite cupcake layered with a sweet/espresso flavor that is perfect for those times when you just need ‘a little sweet somethin’ . . .

And as hot as it is right now, I’d enjoy them with an iced coffee . . . but if I were feeling naughty and a little bit decadent . . . I might enjoy them with a scoop of ice cream . . . don’t you want to lick the screen right about now??


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