Cappuccino Cupcakes

Rate this recipe 
5
Average: 5 (1 vote)
Servings 
one 8" cake or 8-10 cupcakes

Look at this cute little cupcake!! Yes, there actually IS a cupcake in that pretty little cup! It's a special silicone cup specifically for baking...but I couldn't resist disguising the yummy cappuccino cake inside to ACTUALLY look like a cup of foaming cappuccino! :D

Such cuteness!!! I almost didn't have the heart to eat it! ALMOST! ;)

Ingredients
1 1/2 cups
self-rising flour
(180gm) (after measuring this out, remove 2 tbsp. of flour and put it back in the flour bag. Replace it with 2 tbsp. of cocoa powder to bring it back to the original measurement)
1 tsp.
vanilla essence
1 tbsp.
instant coffee powder dissolved in 1 tbsp. hot water
2
large eggs
(use 3 if you have small eggs)
1/2 cup
milk
(100ml)
3/4 cup
sugar
(150gm)
1/2 cup
butter/margarine
(112gm)
Ingredients
1 cup
whipping cream
(cold)
2 tbsp.
icing sugar
1 tsp.
vanilla essence
1/2 tsp.
instant coffee powder
1/2 tbsp.
cocoa powder
(to give it a slightly cream color)
Instructions 

Here are how the cups look: silicone cupcake molds, more cupcakes

Make sure all the ingredients are at room temperature for best results

Grind the sugar to a powder and set aside.

Sift the flour with the cocoa twice and set aside.

Grease and line an 8" round pan or prepare your cupcake pans or silicone cups. Preheat oven to 170 C.

Beat the butter with the sugar until light and creamy. Then add the eggs one at a time, beating well after each addition.

Now add a third of the flour and beat until combined, then add half the milk. Again beat the batter until milk is mixed in. Add another third of the flour, mix it in, and then add the remaining milk. Finally add the last of the flour, coffee and the vanilla essence. Beat just until everything is well combined.

Pour into prepared pan. Bake for 25-30 minutes for a big cake or 12-15 minutes for cupcakes, or until a toothpick stuck in the center comes out clean.

Remove from pan and let cool completely before frosting.

For an extra intense coffee flavor, once the cake/cakes have cooled, poke holes into it with a toothpick, then mix another 1 tsp. of instant coffee with 1 tbsp. hot water or hot milk, and using a brush, drizzle this coffee into the cake/cakes.

For Creamy Frothy Frosting:

Whip everything together over icy water until soft peaks form. Using an icing bag (star nozzle) pipe the cream in waves over the cupcakes. Dust some cocoa powder or cinnamon powder over the frosting.

ENJOY! :)

 

Comments

Salam, can this recipe be tried with Microwave oven?

Fauzia's Kitchen Fun's picture

W/Salaam. Sorry but am not a fan of using the microwave for cooking/baking as it is not very healthy to do that. If you have baked before in your microwave then yes you can. Have you tried baking on the stove top?

Fauzia's Kitchen Fun's picture

I don't speak Urdu, but it is plain flour with baking powder added to it. Read this note. SR Flour

can v use oil instead of butr?

Fauzia's Kitchen Fun's picture

No, best to use butter.

I do not have a grinder to grind the sugar to a powder.
What may i do instead ?

Fauzia's Kitchen Fun's picture

Use the sugar as it it, just mix it well with the butter. :)

Okay :) Thank you so much for your quick reply :D
I'll try this recipe soon :)

Fauzia's Kitchen Fun's picture

Thanks. Best to bake them then wrap the cakes in cling film and refrigerate until needed. Making the batter early will make the baking powder lose it's strength.

Asa love your recipes jazakillah khair. can cake doughs b prepared a day or two before actually baking them. want to make them (plain cake or pound cake) for breakfast but dont have enough time.plz advise

Salam. Can I use caster sugar instead of grinding the sugar?

Fauzia's Kitchen Fun's picture

W/Salaam, yes...the two are the same thing. Caster sugar is basically fine/ground sugar.

Mrs Abbas's picture

salam
i ve tried this recipie but when i add the egg into butter n suger mixture ,it crumble..like butter n eggs didnt seem to mix well though i mix the eggs one by one beating well...plz tell me why this happened?.

Fauzia's Kitchen Fun's picture

W/Salaam, are the eggs slightly cold when you add them? Although it really does not effect the results of the cake, but try and ensure the eggs are completely at room temperature when you begin. Adding 1 tbsp of flour with the egg does seem to help stabilise the batter from curdling.

Mrs Abbas's picture

also tell me what basic precaution we should take when adding eggs to butter n suger mixture..this happens with me everytime when i mix eggs with butter sugar mixture.never seems to incoporate well.

Can I make cup cakes on the stove? using the method you have tried for the marble cake?

Fauzia's Kitchen Fun's picture

Yes you can. They would take a shorter time to bake than the whole cake.