8oz (250g) butter, softened
70z (200g) sugar
8oz (250g) self-raising flour
2 teaspoons baking powder
1 teaspoon vanilla essence
1 teaspoon instant coffee powder
1 tablespoon of hot water
5 tablespoons warm milk
Preheat oven to 350F (180C).
Line cupcake trays with cupcake papers.
Process butter, sugar, eggs, flour, baking powder and vanilla essence in a food processor and process until smooth.
Dissolve coffee powder in hot water and combine coffee mixture and warm milk and gradually add to the butter mixture and process until well combined.
Spoon mixture into cupcake trays.
Bake for 15-20 minutes or until a skewer inserted in the center of a cupcake comes out clean.
Cool in trays for 5 minutes before turning onto a wire rack to cool completely.
Frost when cold.Frosting
1 tablespoon cocoa powder
1 tablespoon instant coffee
2 tablespoons hot water
7oz (200g) confectioners sugar
4oz (125g) cream cheese
2 oz (60g) butter, softened
Combine cocoa powder, coffee and hot water.
Combine confectioners sugar, cream cheese and butter in a food processor and process until well combined.
With motor running, gradually add cocoa mixture and process until combined.
Thank you very much for sending in your recipe for Cappuccino Cupcakes.
They are very much like a moccha cupcake with the mixture of coffee and chocolate which is one of my favorite flavor combinations.
I love the sound of the frosting and could imagine that it would be a suitable topping for many other cupcake flavors.
Thanks again for sharing your recipe.