← 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.
 

Explore Cookbooks on Cookstr

spice Spice
by Ana Sortun
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-sweet-life The Sweet Life
by Kate Zuckerman
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
Already a member? Click here to Log In
close

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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?