← Back to Search Results
baking
Cappuccino Cupcakes

Photo by: Joseph De Leo
Comments: 0
 

Recipe

The only thing chocolatey about these is the white chocolate in the icing: underneath is just golden coffee sponge; I think of this combination as blonde mocha.

Yield: Makes 12

Ingredients

For the cupcakes:

  • ¾ cup self-rising cake flour
  • ½ cup soft unsalted butter
  • 7 tablespoons sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 heaped tablespoon instant espresso
  • 2-3 tablespoons milk

For the icing:

  • 5½ ounces white chocolate
  • ¼ cup butter
  • ½ cup plus 1 tablespoon sour cream
  • 1 2/3 cups confectioners sugar, sifted
  • Scant teaspoon cocoa powder

Equipment:

  • 12-cup mufin pan lined with paper baking cups

Directions

Preheat the oven to 400°F.

Put all the cupcake ingredients except for the milk into the food processor and blitz to combine. Pulse again, adding milk down the funnel to form a batter with a soft, dropping consistency. Spoon into the baking cups in their pan and put in the oven to cook for about 20 minutes. When ready, remove from the oven and leave in the pan to cool for 5 minutes before turning out onto a wire rack.

When they’re completely cold, get on with the icing. Melt the chocolate and butter in the microwave or in a double boiler, and after it’s cooled a little, stir in the sour cream. Gradually beat in the sifted confectioners’ sugar. And if the consistency isn’t right for icing, add either hot water to thin or more sifted sugar to thicken. Spread roughly and generously over the top of each cupcake, and then dust sparingly with cocoa, by pressing a little through a tea strainer, so that they look like little cups of chocolate-dusted cappuccino.


© 2001 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

329kcal (16%)
75mg (3%)
39g
0g
18g (28%)
0g
11g (56%)
5g
1g
74mg (25%)
32g
3g
7mg
90mg
127mcg RAE (4%)
0mg (0%)
72mg (7%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

flavor Flavor
by Rocco DiSpirito
lucid-food Lucid Food
by Louisa Shafia
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
living-raw-food Living Raw Food
by Sarma Melngailis
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?