Name: Cappuccino cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Icing; 375 gram softened cream cheese; 1 teaspoon vanilla paste; 2/3 cup sifted icing sugar; 1 1/2 cup sifted self-raising flour; 125 gram softened butter; 3/4 cup brown sugar; 2 eggs; 1/3 cup milk; 2 tablespoon kahlua or other coffee liqueur; 3 teaspoon instant coffee; shaved chocolate, to decorate

Cappuccino cupcakes

These cupcakes are a coffee-lovers dream. Serve for morning or afternoon tea, at a party, or as a sweet treat when it's your turn to feed your book group.

Serves 4

Prep

20M

Cook

15M

Total

35M

Ingredients

Icing

375 gram softened cream cheese

1 teaspoon vanilla paste

2/3 cup sifted icing sugar

1 1/2 cup sifted self-raising flour

125 gram softened butter

3/4 cup brown sugar

2 eggs

1/3 cup milk

2 tablespoon kahlua or other coffee liqueur

3 teaspoon instant coffee

shaved chocolate, to decorate

Method

1.Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.

2.In a large bowl, using an electric mixer on low speed, beat all ingredients except chocolate together to combine. Increase speed to medium and beat for 2 minutes or until mixture is creamy.

3.Divide mixture evenly between cases. Bake for 12-15 minutes, until cooked when tested (a skewer inserted should come out clean). Cool in pan for 10 minutes before transferring to a wire rack to cool completely.

4.ICING: In a small mixing bowl, using an electric mixer, beat cream cheese and vanilla together, until smooth. Gradually add icing sugar, beating until creamy.

5.Transfer icing to a piping bag fitted with a 1cm plain nozzle. Pipe icing onto cooled cakes. Sprinkle with chocolate and serve.