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Cappuccino Cakes
Rated 5.0 stars by 1 users
Category
Baking
Cuisine
British
Author:
Emily Davenport
Servings
12 cakes
Prep Time
20 minutes
Calories
261
These irresistible Cappuccino Cakes could also be topped with coffee flavoured buttercream instead of the cream.
Ingredients
- Self-raising flour 175g (6oz)
- Butter 110g (4oz), at room temperature
- Caster sugar 110g (4oz)
- Eggs 2, beaten
- Milk 2 tbsp
- Instant coffee 2 tsp, dissolved in 1 tsp boiling water
- Cocoa powder 25g (1oz)
- Salt a pinch
-
Double cream 150ml (¼ pint)
- Icing sugar 1 tbsp
- Milk chocolate curls made by running a swivel-bladed vegetable peeler along a chocolate bar
Directions
Preheat the oven to 180°C/160°fan/Gas 4. Line a patty tin with 12 paper cases
- In a large mixing bowl, mix the flour, butter, caster sugar, eggs, milk, coffee, cocoa and salt. Beat together until the mixture is smooth and has a dropping consistency
- Divide the mixture among the paper cases and bake for 15 minutes until well risen. Leave to cool on a wire rack
- Whisk together the cream and icing sugar until thick. Pipe or spoon the cream on top of the cooled cakes and sprinkle with chocolate curls
Nutrition
Calories 261, Fat 17 grams, Saturated Fat 9.7 grams
