150 g margarine
1 1/2 dl brown sugar
3 1/2 dl wheat flour
2 teaspoons baking powder
2 teaspoons gingerbread spice (I mixed cinnamon (1/2), clove (1/4) and ginger (1/4))
3/4 dl milk or cream
100 g vanilla quark
2 dl whipped cream
250 g mascarponse cheese
1 dl powdered sugar
1 dl coconut milk
Whip margarine and brown sugar together. Add eggs one by one. Mix dry ingredients together and add them into dough with milk/cream. Add vanilla quark. Bake about 12-15 minutes in 200 C. Let the cupcakes cool down.
Whip the cream until foamy and mix with other ingredients (except coconut flakes). Extrude the frosting on top of cooled cupcakes. Sprinkle coconut flakes on top.
What makes my week is a day off in the middle of it. Especially if you get to spend the night before (the night you don't need to worry about going to bed early) with good friends you haven't seen for a while. AND if this all takes place in your friend-couples' beautiful new home you have been looking forward to see. Take a closer look at the house and the decoration style at Kaisa's stunning blog No home without you.
So, we gathered together on Independence day's eve and I was asked to take care of the sweet munchies. I knew Kaisa has a lot of black and white in her decoration, so decided to make cupcakes that fit in :). That sealed the deal with black papers and coconut flakes on top. And since Christmas is coming up, gingerbread flavour seemed a good choice for the dough. The gingerbread cupcake recipe is from the blog Kinuskikissa, but I switched the gingerbeads on top to coconut topping, which is my own variation. This flavour combination was quite ok, but the outcome was a bit dry, these "snowy" treats tasted better after a night in fridge.