Cappuccino Cupcakes with Cream Cheese Frosting
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 225 grams flour
- 2 teaspoons baking soda
- 1 pinch (s) salt
- 75 g cornstarch
- 4 medium egg (s)
- 280 g suar
- 1 sachet vanilla sugar
- 170 ml oil, neutral
- 150 ml milk
- 5 teaspoon, heaped coffee powder, instant
- 1 bag coffee powder, instant cappucino powder (for one cup)
- 200 g cream cheese
- 150 g couverture, white
- 100 g butter, room temperature
- some food coloring
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 ° C, gas on level 4. Line 2 muffin trays (each with 12 indentations) with paper liners. Mix the flour, baking powder, salt and cornstarch together. Warm the milk with the instant coffee powder until the coffee has dissolved. If the cupcakes are being made for children, use decaffeinated coffee. Mix the eggs with the sugar and vanilla sugar with a hand mixer for about 3 minutes until frothy. Work in oil, first drop by drop, then in a thin stream, stirring constantly. Alternately stir in the bag of cappucino powder as well as the coffee-milk and flour mixture with the whisk. Fill molds two-thirds full with batter, put everything in the oven and bake cupcakes for 20-25 minutes. For the frosting: Melt the white couverture and let it cool a little, stir the cream cheese with the hand mixer until creamy, add the couverture and softened butter and stir until a creamy, homogeneous mixture is formed. The frosting can be colored with the color of the food as desired. If you want to spray the cream with the piping bag, the mass should be cooled to the desired strength. Spread / spray onto the cooled cupcakes. The frosting hood can of course be lightly dusted with cocoa (cappuccino!), Or decorated with chocolate or sugar sprinkles.
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