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Cold Days and Cappuccino Cupcakes

Brrrr! It has become cold here again in the South East and I am missing the warmth and sunshine. I realised this was the case when what I wanted to eat had taken a more ‘comforting’ turn; rather than light, bright citrus flavours which are spring like to me, I found myself looking at recipes with chocolate, sponge and luxurious sauces.

I have settled on something in the middle, which on reflection, I guess springtime is; its between the definiteness of summer and winter. I have chosen a light coffee sponge with a creamy white chocolate buttercream topping in a cupcake form. Coffee definitely ticks the comforting box for me.

Capuccino Cupcakes in the making - Sky Meadow Bakery blog

Cappuccino Cupcakes - Sky Meadow Bakery blog

Cappuccino Cupcakes

125g self raising flour

125g unsalted butter, soft

125g golden caster sugar

1 tsp vanilla extract

1 tsp baking powder

1 tbsp instant espresso coffee powder

2 large free ranged eggs

2-3 tbsp milk

White chocolate buttercream

80g good quality white chocolate, roughy chopped

30g unsalted butter, soft

60ml sour cream

150g icing sugar, sifted

1 tsp cocoa powder

  • Preheat oven to 180ºC and line a muffin pan with 9 paper cases.

  • Place all the ingredients, apart from the milk, into a food processor and whizz together. Slowly add the milk and whizz again; the mixture should have a smooth dropping consistency.

  • Evenly dollop the mixture into the 9 paper cases and place into the oven to bake for 20 minutes, or until a skewer inserted into the centre of the cakes comes out clean.

  • Remove from the oven and leave to cool completely on a wire rack.

  • To make the butter cream, melt the butter and white chocolate in a heatproof bowl, suspended over a pan of simmering water (don’t allow the bottom of the bowl to touch the water or the chocolate might seize)

  • Once melted allow to cool before folding in the sour cream followed by the sifted icing sugar. If you feel that the icing is still a little runny, then add more icing sugar until you are happy with the consistency.

  • Spoon or pipe the icing onto the tops of your cooled cupcakes and finish with a light sprinkling of cocoa powder.

These are definitely cakes to make for the coffee lover in your life, or for that matter - the cake lover in your life.

I am off to enjoy one with a cup of coffee, just for the extra kick!!

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