cappuccino cupcakes

For the cupcakes:
125g soft unsalted butter
125g golden caster sugar
2 large eggs
125g self-raising flour
1 tsp vanilla essence
1 tsp baking powder
1 heaped tbsp espresso coffee powder
2-3 tbsp of milk

For the icing:
160g white chocolate
60g butter
120g sour cream
260g icing sugar, sieved
scant tsp cocoa powder

12 bun muffin tin with paper cases

Preheat the oven to 200C/gas 6.

Put all the ingredients, apart from the milk, into a food processor, and blitz. Pulse again, adding milk down the funnel to form a smooth dropping consistency.  Spoon into the muffin papers, and bake for 20 minutes.  Remove from oven, and cool in the tin for 5 minutes before turning out onto a wire rack.

Melt the chocolate and butter together, and after it has cooled a little, stir in the sour cream.  Gradually beat in the sieved icing sugar.  If the consistency isn't right, add a little hot water to thin, or more icing sugar to thicken. Spread roughly and generously over the *cooled* cupcakes, then dust sparingly with cocoa powder (use a sieve).

Makes 12.

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posted by ramtops on 26 Jul 07 - 16593 views


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