Cappucino Cupcakes An easy recipe for breakfast or afternoon cupcakes that even non-coffee drinkers should enjoy. These cupcakes can be kept if refrigerated for around 4 days, and take around an hour to make.
These cappucino cupcakes are so good! They’re pretty easy to make and look and taste very professional. The coffee flavoured sponge is very nice, but with the white chocolate icing they’re absolutely delicious, definitely one of my favourite recipes I’ve tried. I got this recipe from Nigella Lawson's excellent iPhone recipe app, but changed it quite a bit. When I made it I found that there was too much icing - a shame to waste all that chocolate! Anyway, pre-heat your oven to 200 degrees Celcius and here’s what you need (makes about 12 cupcakes):
125 g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
125 g soft butter
125 g golden caster sugar
1 tsp vanilla extract
2 tsp instant espresso
2-3 tbspns milk
You can do this in a foodprocessor or by hand, like I did, mix everything together but the milk. When it’s all done, add the milk. (That’s it! Much easier than doing it in stages and it’s perfectly fine.)
For the icing:
80 g white chocolate
30 g butter
60 g sour cream
130 g icing sugar
½ tsp cocoa powder or cinnamon
Melt the chocolate and butter in the microwave or in a pan above hot water.
Stir in the cream when it’s cooled and gradually beat in the icing sugar.
You can add more water if it’s too thick, or more sugar if it’s too runny.
Apply the icing all over your cupcakes and sprinkle over the cocoa powder or cinnamon.
Enjoy and let me know what you think!