Cappuccino Cakes recipe

Adorable coffee-flavoured cupcakes.

Cappuccino CakesMakes 12 cakes
Time 35 mins
Calories 261 per cake
Fat 17.2g of which 9.7g is saturated
Suitable for vegetarians
Suitable for freezing without cream

Self-raising flour 175g (6oz)
Butter 110g (4oz), at room temperature
Caster sugar 110g (4oz)
Eggs 2 large, beaten
Milk 2 tbsp
Instant coffee 2 tsp, dissolved in 1 tsp boiling water
Cocoa powder 25g (1oz)
Double cream 150ml (¼ pint)
Icing sugar 1 tbsp
Milk chocolate curls made with a swivel-bladed vegetable peeler run along underside of chocolate bar

1 Preheat oven to 180°C/350°C/Gas 4.

2 In a large bowl, add flour, butter, caster sugar, eggs, milk, coffee and cocoa powder with a pinch of salt. Beat together until mixture is smooth and has a dropping consistency.

3 Separate mixture among 12 paper cases sitting in a patty tin. Bake in oven for 15 minutes until well risen, then leave to cool on a wire tray.

4 Whisk together cream and icing sugar. Pipe or spoon the cream on top of cooled cakes and sprinkle with chocolate curls.

A Dairy Diary recipe

Follow us on Twitter! Follow us on Twitter

Follow us on Facebook! Become a fan

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: