Cupcakes and Iced Kenya

Kenya is a fantastic iced coffee on a warm summer day. Our Kenya is grown at high altitude, which means the cherries take their time to ripen on the trees. That makes the beans denser, which in turn makes the citrus fruit flavors of this coffee more intense.

For a perfect garden party try this combination – Iced Kenya and Orange & Rose Cupcakes.

First, make up a large pitcher of Iced Kenya (brewing it double strength) and serve it on ice saturated with herbs and fruit. I love to float blackberries, lemon balm and borage flowers in the pitcher, as these highlight the different flavors in the coffee and look so pretty. Serve it with plenty of ice and cupcakes!

To make the cupckaes, preheat your oven to 350 degrees F. Cream 4 oz butter with 4 oz vanilla sugar. Add a drop of rose water, the zest and half the juice of a small orange, and two eggs, then mix well – stir in some love. Fold in 4 oz white flour and 1 teaspoon baking powder. Spoon into cupcake wrappers and bake for 15-20 minutes until golden and tender.

While the cupcakes cool, mix a little icing. Take 4 oz powdered sugar, a drop of rose water and enough orange juice to make a smooth icing. Drizzle over the cupcakes, decorate with edible rose petals and serve!

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