cappuccino cupcakes
rating: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.
