Cappuccino Cupcakes

Ingredients

For the cupcakes:

• 125 g self-raising flour
• 125 g soft unsalted butter
• 125 g golden caster sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 heaped tablespoon instant espresso powder
• 2–3 tablespoons milk

For the icing:

• 160 g white chocolate
• 60 g butter
• 120 g sour cream
• 260 g icing sugar, sieved
• Scant teaspoon cocoa powder (for dusting)

Equipment:

• 12-bun muffin tin with paper cases

Instructions

1. Preheat the oven to 200°C / Gas Mark 6.
2. Place all the cupcake ingredients (self-raising flour, butter, sugar, eggs, vanilla extract, baking powder, espresso powder, and 2–3 tablespoons milk) into a food processor. Blitz until you have a smooth batter with a soft, dropping consistency. Add a little extra milk if needed.
3. Divide the batter evenly between the 12 paper cases in the muffin tin.
4. Bake for about 20 minutes, or until risen, golden, and a skewer inserted into the centre comes out clean.
5. Remove from the oven and leave the cupcakes to cool in the tin for 5 minutes, then turn them out onto a wire rack to cool completely.
6. Make the icing: Melt the white chocolate and butter together in the microwave (in short bursts) or in a double boiler. Stir until smooth, then leave to cool slightly.
7. Once the chocolate mixture has cooled a little, stir in the sour cream. Gradually beat in the sieved icing sugar until the mixture is smooth and spreadable. If it is too thick, add a tiny splash of hot water; if too thin, add a little more sieved icing sugar.
8. When the cupcakes are completely cold, spread the icing roughly over the top of each one.
9. Dust each iced cupcake sparingly with cocoa powder by pressing a little cocoa through a fine tea strainer or sieve. This creates the classic “cappuccino” look with the white foam and cocoa dusting on top.

Serving Suggestion

These light golden coffee-sponge cupcakes with creamy white chocolate icing taste like a blonde mocha. They pair beautifully with the darker Espresso Cupcakes from the previous page for a lovely coffee-themed duo.