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Cappuccino 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! 😀
Such cuteness!!! I almost didn’t have the heart to eat it! ALMOST! 😉
Print Recipe
Servings: 10 Cupcakes
Ingredients Method Notes

Ingredients
  

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
Other 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

Method
 

  1. Here are how the cups look: silicone cupcake molds, more cupcakes
    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.
  2. 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 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! 🙂

Notes

Tip#1: Make sure all the ingredients are at room temperature for best results
Tip#2: 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.