Cappuccino Cupcakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
12
- Ingredients
- soft butter (for the tin)
- flour (for the tin)
- 1 ⅔ cups all-purpose flour
- 2 tsps Baking powder
- 2 eggs
- 0.333 cup superfine caster sugar
- 1 Tbsp Vanilla sugar
- ⅜ cup vegetable oil
- ¾ cup natural Yogurt
- ¼ cup Espresso
- To serve
- 1.333 cups double cream
- 2 Tbsps Vanilla sugar
- 1 tsp instant Espresso powder
- Cocoa (for dusting)
Preparation steps
1.
Heat the oven to 180C (160C in a fan oven), 350F, gas 4. Grease the holes in a muffin tin with butter and dust with flour.
2.
In a bowl, mix together the flour and baking powder. Mix together the eggs, sugar, vanilla sugar, oil, yoghurt and espresso and stir into the flour mixture until all the ingredients are moist. Divide the mixture evenly between the holes in the muffin tin and bake in the oven for around 25 minutes, then leave to cool.
3.
To serve, whip the cream until stiff and fold in the vanilla sugar and espresso powder. Spoon a dollop onto each muffin and serve dusted with cocoa.
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