Monday, 17 May 2010
FANCY A COFFEE?
When these cute silicone teacups from World Wide Fred landed on my desk, I decided they needed to be filled with something suitably apt, hence I baked a batch of cappuccino cupcakes, complete with mascarpone frosting and a sprinkling of cocoa powder. My mum has just given me a bag of French walnuts fresh from her own tree in the Dordogne, so I chopped some of these and added them for good measure.
250g butter, softened
250g light brown sugar
300g self-raising flour
4 eggs, beaten
50g toasted, chopped walnuts
200ml very strong coffeee (strangely, instant works best)
2tsp light brown sugar
Heat the oven to gas mark 4 or 160 degrees, lay out 12 cupcake cases.
Beat together the butter and sugar until pale and creamy, then add the flour and eggs in one go and keep beating until evenly mixed. Fold in the walnuts and half the coffee.
Pour into cupcake cases and bake for 20-25 mins.
Leave to cook while making topping. Beat the mascarpone with sugar and coffee then swirl on to the top of the cakes and sprinkle with cocoa powder.