I love these little cupcakes that are reminiscent of a baby cappuccinos. The combination of the white chocolate and coffee flavouring is delicious.
All you need is a good chat and a cup of strong Blue Mountain coffee to accompany them. Perfect for the last coffee mornings at mine before my move to Miami.
coffee cupcakes with white chocolate icing
125g Self-Raising Flour
125g Unsalted Butter, soft
125g Golden Caster Sugar
2 Eggs, large
1 teaspoon Vanilla Extract
1 teaspoon Baking Powder
1 ½ tablespoons Instant Espresso Powder
3 tablespoons Milk
160g White Chocolate
120g Creme Fraiche
260g Icing Sugar, sieved Coca Powder for decoration
Preheat your oven to 180°C.
Line the baking tin with cupcake cases.
Put all the ingredients, except for the milk, into your stand mixer and combine. Add the milk gradually until a soft, dropping like consistency is achieved.
Divide the mixture evenly between the cases and pop into the oven for 10-15 minutes.
When baked take out of the tin and leave until completely cool on a wire rack.
Meanwhile make the icing by melting the butter and chocolate in a bowl over simmering water. (Don’t rush melting the chocolate by putting it over a raging pot of boiling water. It will only split and make the task twice as long!)
When melted leave it to cool a little then stir in the creme fraiche. Gradually beat in the icing sugar until you have a piping consistency.
Put the icing into a piping bag and swirl the icing onto the cupcakes to imitate the top of a cappuccino. Sprinkle a little coco powder to complete the look.