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Cappuccino Cakes
Emily Davenport
12 cakes
20 minutes
261
British
Baking
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