![]() |
Recipe from: foodiebaker Image Credit: Jasline |
A
Cappuccino Cupcake for You
“The
chocolate cupcakes are light and fluffy and are already good on their own. The
icing...” Jasline
Ingredients:
Cupcakes:
3 eggs
175 g (6 oz)
caster sugar (I lowered the amount to 140 g)
140 g (5 oz)
self-rising flour
28 g (1 oz)
Dutch-process cocoa powder
175 g (6 oz)
unsalted butter
85 g (3 oz)
plain chocolate chips
1 tbsp milk
(I used 1 tbsp soy milk instead)
White
Chocolate Coffee Icing:
115 g (4 oz)
white chocolate chips
2 1/2 tbsp
cold black strong coffee (1/2 tbsp of instant coffee to 1 tbsp of hot water)
115 g (4 oz)
icing sugar, sifted
Preheat the
oven to 175 degrees Celsius.
Line 2 12-cup
muffin tins with paper baking cases
Combine all
the cupcake ingredients except for chocolate chips in a large bowl and beat on
medium speed for 3 minutes with an electric whisk till smooth, scraping the
sides every minute.
Turn down the
speed to low and add in the chocolate chips, blending for another extra 30
seconds.
Divide the
mixture between the cases and bake for 15 minutes until well-risen and golden
brown.
Remove from
the oven and cool for 5 minutes.
Transfer to a
wire rack to cool completely.
Put the white
chocolate chips and coffee in a heatproof bowl.
Set it over a
pan of simmering water and stir constantly, until the chocolate has melted.
This is kind
of tricky as white chocolate are pretty difficult to melt, but just keep
stirring!
And make sure
that absolutely no water comes into contact with the chocolate.
Remove the
bowl from the heat and vigorously whisk in the icing sugar, gradually at a
time, till
desired consistency has reached.
Spread the
icing over the cupcakes and decorate away!
Read
more and enjoy this amazing recipe and many more when visiting foodiebaker
No comments:
Post a Comment