Cappuccino Cupcakes with Frothy Milk Icing3/30/2012
I love Cappuccino's. With the frothy milk on top and a sprinkling of Cocoa powder, it's really nice to treat yourself to on...
If you haven't guessed I've got a little bit of a sweet tooth this week, hence all the naughty things like toffee, scones & now these cupcakes up on here. (Technically, these are cupcakes because they are bigger, but call them what you fancy) I promise I'll post some healthier dishes next week.
I've been wanting to make coffee themed cakes for a while now, and my friend inspired me with the pictures of her wondrous cooking to get on and have a go. I've been working on this recipe for a few months but I've only really just got around to executing it properly which is why they don't look the best they could.
The shot cakes expanded & took over my entire baking tray causing a roof of cake to join over the actual cakes. Proof that no matter how many times you make a recipe, it can always surprise you. I put in 24 cases of batter, I pulled out a whole cake with paper casings stuck to the bottom.
Then the fondant set way too quickly for me to pipe it out, so my little shot cakes, will have to be a recipe for another blog because the pictures look nothing like they are supposed to! They are the teeny ones with the fondant squidging down the bits of cake I could salvage.
Saying that though, the cappuccino cakes came out lovely. The cake itself is really fluffy & light, a little like a Victoria sponge, with a nice hit of coffee & cocoa, which goes really well with the frothy milk topping. Bitter & sweet, why do they go together so well?
I almost forgot, after a few really nice emails (thank you for taking the time to get in touch!) I've started taking on suggestions for recipes, & people have sent me some of theirs to try & review. Of course I don't mind doing this, I'm honoured that you want me too! Thank you to those who sent in pictures of recipes they'd tried, I love it! Keep them coming. I'm working on being able to print these, but work is hectic at the moment, I haven't had the time.
Anyway, enough blabbering from me, Here's the recipe.
Cake batter - You will need:
125g Light butter
125g golden caster sugar
1 teaspoon Soft brown Sugar
2 eggs beaten
140g Self Raising flour
1 teaspoon baking powder
70ml boiling water
1 teaspoon cocoa powder
1 heaped tablespoon of instant coffee granules (change this to suit your tastes, this amount offers a slight hit of coffee once baked)
1 tablespoon of milk
Frothy milk icing - You will need:
150g Light butter
290g Icing Sugar
1 teaspoon vanilla essence
1 tablespoon milk
1/2 teaspoon bicarbonate of soda.
Preheat the oven to gas mark 5 (190°c) On a cake tray lay out about 15 cupcake cases.
In a large bowl, cream together the butter & caster Sugar until the mixture is light & fluffy. Next, beat in the eggs until everything is combined.
In a jug, mix together the water, milk, cocoa powder & coffee granules until everything has combined. Pour into the cake mixture and beat until everything has mixed in. It will take a few minutes to mix together properly.
Next sift the flour & baking powder into the bowl and fold in to the mixture until everything is combined. It will go very thick & creamy, eventually looking something like this:
Spoon evenly between cupcake cases, swirl the top and make sure the batter is flat. Pop in the oven for about 12-15 minutes. Once they are cooked, remove from the tray & leave to cool. When they come out they will be a lovely rich brown colour & the sponge should be springy to the touch. Like so:
Whilst that's going on, in another bowl - cream the butter, icing sugar and bicarbonate of soda together. Next add the milk and whisk quickly & hard. The mixture will be a little runny, but it will set harder.
Using a spoon & spatula, pour the icing sugar onto the cupcakes evenly & spread in a swirly fashion. Sprinkle your chocolate of choice on top. I went for crunchy cocoa balls, but anything would work well. Cocoa powder, ground coffee, grated chocolate.... Go nuts!
Oh and leave to set for about 20 minutes before serving, otherwise that icing is going to get everywhere.