Cappuccino Cupcakes

coffee cupcake

ingredients:

2 1/2 cups self raising flour
1 4 cup caster (white) sugar
2 eggs
1/2 cup butter (softened)
3/4 cup milk
2 teaspoon vanilla extract

Preheat the oven to 350 degrees F.

Grease 12 cupcake cups or line with paper liners.

Sift the flour into a medium bowl and set aside.

In a large bowl cream butter and sugar until fluffy.

Then add half of the flour to the butter beating well.

Add half the milk and beat well then add the eggs one at a time.

Add the rest of the flour then the remaining milk and the vanilla mixing till smooth.

Pour the batter into the cupcake cups. Bake for 15 to 20 minutes, until the cake springs back when touched.Remove from oven and let cool for about 10 minutes, then turn out of pan and onto a rack to finish cooling completely.


Coffee Icing


ingredients:
1 (8-ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
1-1/2 cups powdered sugar
1 teaspoon vanilla extract
1 or 2 tablespoons espresso (cold)
Cocoa


Place the cream cheese, butter, vanilla, and coffee in a bowl and slowly add in the powdered sugar as you mix. Blend until smooth and ice the cupcakes. Sprinkle the top of the cupcakes with a small amount of cocoa.


Serve with coffee of course!



cook's notes: the cupcakes are great, I have a small addiction to coffee cake, and good coffee cakes are really few and far between. Often ruined, in my opinion, by the inclusion of walnuts which I have never particularly liked. The cake part is just a vanilla cake and as iI baked the cupcakes yesterday and did not ice them until the morning I used them to create cheats tiramisu just tearing up a cupcake or two and using the pieces instead of ladyfingers.