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Cappuccino Cakes

Cappuccino Cakes

These irresistible Cappuccino Cakes could also be topped with coffee flavoured buttercream instead of the cream.

Cappuccino Cakes


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 the underside of a chocolate bar



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.

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