Tuesday, 16 December 2014

RECIPE: Chocolate Cappuccino Cupcakes

Based on my hard-to-flop recipe, these cupcakes were delish! 

Chocolate Cappuccino Cupcakes – Sandy Bigara

The Chocolate Cake
3 eggs (160gr)
160gr Self Raising Flour
160gr Brown Sugar
100ml Cocoa Powder
160gr Margarine / Butter (melted in the microwave until runny – does not have to be cooled down)
1 Teaspoon Baking Powder

The “Cappuccino”
1 Tablespoon Jacobs Kroning Coffee Powder (and a dash of boiling water to break down the granules)
1 Tablespoon Vanilla Essence
100ml Fresh Cream

The Icing
I tub Pilsbury Chocolate Icing

1. Preheat oven to 180C.
2. In a small cup, mix your “Cappuccino” ingredients together and set aside.
3. In a nice mixing bowl, add S/R flour, sugar, and cocoa powder. Stir lightly to blend the ingredients.
4. Add melted runny margarine, eggs and “Cappuccino”
5. Using an electric mixer to hand held whisk – whip up the ingredients to incorporate air into the mix.
6. Add baking powder – whisk again to blend it in and place immediately into the oven.
7. Bake for 20 minutes, remove from the oven and place cupcakes on a rack to cool.
8. Ice and serve.
Adding Baking Powder just before you put the mix in the oven - gives your cupcakes lift.  

I found some cute cupcake holders in the drawer... cute!

I decided to do a simple chocolate swirl, the tops of the cakes looks so yummy I didn't want to hide them!


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