Cappuccino cupcakes

Sweet, delicately coffee-flavoured cupcakes topped with a cloud of creamy frosting and a dusting of cocoa. Cupcakes that look just like little cups of cappuccino :). Light, delicate and delicious.

Makes 10–12 cupcakes.

Ingredients for the cappuccino cupcakes:

• 125 g butter
• 125 g caster sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 heaped tsp instant espresso powder
• 2–3 tbsp milk
• 125 g plain flour
• 1½ tsp baking powder

All ingredients should be at room temperature.

Place the butter and sugar in the bowl of a stand mixer. Beat until light and fluffy. Add the eggs, one at a time, beating well after each addition until fully incorporated. Add the vanilla extract and beat to combine. Dissolve the coffee in the milk, add to the mixture and beat to combine. Sift in the flour mixed with the baking powder. Fold gently with a spatula, just until combined, no longer.

Line a muffin tin with paper cases. Divide the batter evenly between the cases and smooth the tops.

Bake at 160ºC for about 25 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool on a wire rack.

Ingredients for the cream frosting:

• 250 ml double cream, chilled
• 125 g mascarpone, chilled
• 1 tbsp icing sugar
• 1 tsp vanilla extract

Place all the ingredients in the bowl of a stand mixer and whip until thick and creamy.

Additionally:

• cocoa powder, for dusting

Spoon a generous amount of cream onto each cooled cupcake and dust with cocoa powder.

Cappuccino cupcakes should be stored in the refrigerator and removed 30–45 minutes before serving.

Enjoy!

Inspired by How to Be a Domestic Goddess by Nigella Lawson.