Cappuccino Cup Cakes Food

CAPPUCCINO CUPCAKES

Steps:

• Preheat the oven to 180°C and line a 12-hole (2 tablespoon capacity) flat-based cupcake or patty pan with paper cases.
• Dissolve the coffee in 1 tablespoon of hot water in a small jug and stir in the butter.
• Using an electric hand mixer, beat the egg and sugar in a medium-sized bowl until pale and thick; sift the flours together over the egg mixture and using a large metal spoon, gently fold in until just combined; gently stir in the coffee mixture and the grated chocolate.
• Half fill each paper case with the mixture and bake for 15-18 minutes or until a skewer inserted into the centre of one of the cupcakes comes out clean.
• Leave the cupcakes standing in the pan for 10 minutes, then transfer them to a wire rack to cool.
• Using an electric mixer, beat the cream until it is thick; sift the drinking chocolate and cocoa over the cream and fold it through the cream to create a marbled effect; spoon the cream mixture over the cupcakes, dust with extra cocoa and top each cupcake with a chocolate-coated coffee bean.

CAPPUCCINO CUPCAKES

Steps:

• Heat oven to 350°F.
• Line 12 muffin cups (standard size).
• In bowl, mix together flour, baking powder, allspice, cinnamon and salt.
• Beat butter and sugar about 2 minutes until light colored and smooth.
• Add eggs one at a time, beating well after each egg.
• On low speed, add flour mixture, alternating with brewed coffee.
• Fill each muffin cup with 1/3 cup each.
• Bake at 350°F for 25 minutes, or firm to the touch.
• Let cupcakes cool in pan on wire rack for 5 minutes, and then remove from pan and let cool completely.
• While cooling cupcakes, in a small bowl combine instant coffee, vanilla and 1 tsp of warm water.
• Stir until coffee is dissolved.
• Stir in vanilla frosting until blended and no streaks remain.
• Frost cupcakes.

CAPPUCCINO MAGIC CAKE

Steps:

• Position a rack in the center of the oven and preheat to 325 degrees F. Line an 8-inch square metal baking pan with a 12-by-8-inch piece of parchment paper, leaving an overhang on 2 sides.
• Melt the butter in a small microwave-safe bowl in the microwave, about 1 minute. Brush the parchment paper with some of the melted butter, then flip it over and press it back in the pan. Brush the other side of the paper and the sides of the pan with butter.
• Whisk the egg yolks and sugar vigorously in a large bowl until pale, creamy and thick, 1 to 2 minutes. Pour in the remaining melted butter and whisk until incorporated. Add the flour, cinnamon and salt, mixing until completely combined.
• Heat the milk in a microwave-safe bowl or measuring cup in the microwave until warm, about 1 minute. Whisk the espresso powder and vanilla extract into the milk until completely dissolved. Slowly add the milk mixture to the egg yolk mixture, whisking constantly until well combined (the batter will be thin).
• Beat the egg whites and the cream of tartar in a clean bowl with an electric mixer on medium speed in until stiff peaks form, about 2 minutes. Scrape the whites into the yolk mixture, gently breaking them up a little with a whisk. Using a whisk, gently stir and fold the mixture a few times to coat the whites with liquid while keeping as much volume as possible (the batter will not be homogeneous). Pour the batter into the prepared and gently smooth the top with a rubber spatula.
• Bake until the top is browned and puffed and the cake is mostly set with a slight jiggle in the center, about 1 hour. Let the cake cool completely in the pan, about 2 hours.
• To serve, dust the cake with some confectioners' sugar and a little cinnamon. Run a small offset spatula or thin knife around the edges of the pan to loosen. Use the parchment paper overhang to lift the cake from the pan and place it on a cutting board. Cut the cake into 9 squares and serve topped with whipped cream.

CAPPUCCINO FUDGE CUPCAKES

Steps:

• Place butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 6 and gradually add sugar, beating about 3 minutes, or until light and fluffy. Turn to speed 4 and add eggs, one at a time, beating for 30 seconds after each addition. Stop and scrape bowl. Dissolve instant espresso in milk. Set aside.
• Combine flour, baking powder, and salt. Turn to stir speed and add a third of the flour mixture alternately with half of the milk mixture, mixing 15 seconds after each addition.
• Spoon batter into 8 greased and floured custard cups. Place cups on a baking sheet. Bake at 350 F for 30-35 minutes, or until toothpick inserted into cupcake comes out clean. Remove from custard cups and cool on wire rack.
• Coffee Cream, Combine cream, sugar, and espresso in mixer bowl. Attach wire whip to mixer. Turn to speed 8 and whip cream until stiff.
• Fudge Sauce, Place chocolate, cream, and cinnamon in a small saucepan. Cook and stir over low heat until chocolate is melted an mixture is combined.

CAPPUCCINO CAKE

Steps:

• Heat the oven to 350 degrees F.
• Grease a 9" x 13" baking pan and line with parchment paper.
• To make the cake batter, beat the butter, flour, sugar, baking powder, eggs, yogurt, vanilla, cocoa and half the coffee in a large bowl with an electric whisk until lump-free.
• Spoon into the baking pan, then bake for 25 to 30 minutes until golden and risen and a skewer poked in comes out clean.
• Drizzle with some of the remaining coffee.
• Cool in the pan while you stir the icing sugar into the cream cheese.
• Spread over the cooled cake, dust with a little cocoa and scatter with the coffee beans.

CAPPUCCINO POUND CAKE

Steps:

• Mix all wet ingredients together and beat for 4 minutes with electric mixer.
• Mix all dry ingredients together and add to wet mixture, mix well.
• Spread into greased and floured tube pan. Bake at 325F for 1 hour 10 minutes.
• Coffee Kahlua Cream Glaze:
• Beat all ingredients until stiff and
• spread over cool cake.