Okay enough of this summer-is-coming healthy-eating jibba jabba. It’s getting to that time of the year when candy frenzy strikes (at least for me) and I’m desperate to get my baked good on. Now for this recipe, I really wanted to combine my obsession with icing and brownies. There is really nothing as glorious as combining butter and sugar in my opinion. If I were to be the master and commander of all cupcakes, I would employ a ration of 2:1 (the 2 being icing, of course). I’m salivating just thinking about it. Anyway, for those amid the throes of exams, why not procrastibake with this little stunner of a recipe?
Ingredients:
- 60 grams butter
- 1 egg
- 1 C brown sugar
- ¾ C flour
- ½ tsp baking powder
- ½ tsp salt
- A good bloody splash of vanilla
For the icing: it’s a classic butter icing recipe:
- 75 grams butter
- ⅔ C icing sugar
- 2 tsp of vanilla
For the base, melt the butter, followed by everything else in a bowl. Try the batter. Good, right? Using a run of the mill slice tin and beware to grease it before you pack the mixture in it. Back the slice in a 160 degrees celsius oven for about 20 minutes. Meanwhile, for the icing, you want to cream the butter until it looks beyond edible before adding both the icing sugar and the vanilla. Once the base is out of the oven leave to cool. Thereafter, plop dollops of delightful icing. Like most icings, it will harden over time. For me, I like to biff the finished slice into the fridge for a bit before I race down to the supermarket to grab an el cheapo bottle of rose. On my return, the plan is to grab my sun glasses, camera and picnic blanket and head to the beach with friends. It’s almost SPRING BREAAAAAAAAAAAK people, SPRINGGGGGGGGGG BREAAAAAAAAAAAAAAK.
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