Post by Sylvia on Jan 3, 2009 16:03:36 GMT -6
Cappuccino Cakes
Preheat oven to 190oC/375oF
Makes 6
4 oz/125g Butter, softened
4 oz/125g Caster sugar
2 medium eggs, lightly beaten
1 Tbsp strong black coffee
5 oz/150g self raising flour
4 oz/125g mascarpone cheese
1 Tbsp icing sugar, sifted
1 tsp vanilla essence
sifted cocoa powder, for dusting
Place 6 large paper muffin cases into a muffin tin
Cream the butter and sugar together until light and fluffy. Using a wooden spoon beat the eggs into the butter and sugar mixture a little at a time, until they are all incorporated.
If the mix looks curdled, beat in a spoonful of the flour to return the mixture to a smooth consistency. Finally beat in the black coffee.
Sift the flour into the mixture, then with a metal spoon gently fold in the flour. Place spoonfuls of the mix into the muffin cases. Bake for 20 - 25 minutes, or until risen and springy to the touch. Cool on a wire rack.
In a small bowl beat together the mascarpone, icing sugar and vanilla essence. When the cakes are cold, spoon the vanilla mascarpone on to the top of each one. Dust with the cocoa powder and serve.
Store in the refrigerator and use within 24 hours.
Sylvia
Preheat oven to 190oC/375oF
Makes 6
4 oz/125g Butter, softened
4 oz/125g Caster sugar
2 medium eggs, lightly beaten
1 Tbsp strong black coffee
5 oz/150g self raising flour
4 oz/125g mascarpone cheese
1 Tbsp icing sugar, sifted
1 tsp vanilla essence
sifted cocoa powder, for dusting
Place 6 large paper muffin cases into a muffin tin
Cream the butter and sugar together until light and fluffy. Using a wooden spoon beat the eggs into the butter and sugar mixture a little at a time, until they are all incorporated.
If the mix looks curdled, beat in a spoonful of the flour to return the mixture to a smooth consistency. Finally beat in the black coffee.
Sift the flour into the mixture, then with a metal spoon gently fold in the flour. Place spoonfuls of the mix into the muffin cases. Bake for 20 - 25 minutes, or until risen and springy to the touch. Cool on a wire rack.
In a small bowl beat together the mascarpone, icing sugar and vanilla essence. When the cakes are cold, spoon the vanilla mascarpone on to the top of each one. Dust with the cocoa powder and serve.
Store in the refrigerator and use within 24 hours.
Sylvia