Tuesday’s Taste Tempters 10.11.11
Posted: Tuesday, October 11, 2011 8:03 pm
Today’s recipe is courtesy of www.Recipes4us.co.uk.
Double Shot Cappuccino Cupcakes
Prep and Cooking time: 25 minutes
Makes 12 Cupcakes
For the cupcakes:
4 teaspoons instant coffee powder or granules
1 tablespoon boiling water
4 ounces self raising flour
4 ounces butter, softened
4 ounces superfine sugar
For the frosting:
3 ounces confectioners sugar
1 teaspoon instant coffee powder or granules
2-3 teaspoons hot water
Unsweetened cocoa powder or chocolate sprinkles
Preheat the oven to 375 degrees. Place cupcake papers in a baking tray, evenly spaced apart.
Mix the coffee with just enough boiling water to dissolve then place in a large mixing bowl together with the remaining cupcake ingredients and beat with a wooden spoon until well blended. Using an electric hand whisk makes mixing easier and quicker.
Divide the mixture between the cupcake papers, no more than two-thirds full, smooth the tops, then bake for 12-15 minutes, until well-risen, golden and firm to the touch. Cool on wire racks.
Once the cupcakes are cold, mix the instant coffee with the hot water in a small bowl to dissolve then add the confectioners sugar and beat together until well blended and smooth.
Place a teaspoon of frosting over the top of each cupcake, smoothing with the back of the spoon, immediately sprinkle with chocolate sprinkles or cocoa powder using a sieve, and allow to set before serving.
Published in The Messenger 10.11.11