Cappaccino Cupcakes!

This was totally perfect! Even though I am yet to eat one XD They were made with lots of love after a very exciting April Fools and friday night partying that lasted until Saturday morning, afternoon and night.

The cupcakes felt deliciously fluffy whilst the icing taste of a perfect blend of bitter coffee and sugary icing mixture.

After failing twice in the previous week trying to make the green tea spongecake and coca cola cupcakes through reading the receipe wrong, it feels so comforting and exciting to have accomplished something without having done something really stupid! Maybe I am better at dealing with new stuff!

Now, the receipe comes in two parts, the basic cupcake and the modification to make them cappaccino cupcakes! The receipe made a perfect 12 1/3cup sized cupcakes ^_______^ I probably should have seperated the batter more evenly as mine turned out with giants and elfs.

Cappaccino Cupcakes

http://www.taste.com.au/recipes/20344/cappuccino+cupcakes

Ingredients

1/2 quantity Basic cupcakes, using only 2 eggs (see related recipe)

2 tablespoons cocoa powder, sifted ·

Coffee icing

75g unsalted butter, softened

1 cup icing sugar mixture, sifted

1 teaspoon coffee essence chocolate sprinkles, to decorate

Method

1. Preheat oven to 180°C/160°C. Grease two 12-hole, 1 tablespoon-capacity mini muffin pans. Make Basic batter (see related recipe), adding cocoa with flour.

2. Make icing: Using an electric mixer, beat butter until light and fluffy. Gradually beat in icing sugar until smooth. Beat in coffee essence. Spoon mixture into a snap-lock bag. Snip a 1cm triangle from 1 corner of bag. Pipe mixture over cakes. Decorate with sprinkles. Serve.

Basic Cupcakes --- Can also be combined with other ingredients (fruits, jam, cocoa, chocolate etc.) to make all sorts of different cupcakes!

http://www.taste.com.au/recipes/20334/basic+cupcakes

Ingredients

200g unsalted butter, softened

1 teaspoon vanilla extract (replaced with vanilla sugar *yum yum*)

1 cup caster sugar

3 eggs

2 1/2 cups self-raising flour, sifted

1/2 cup milk

Method

Preheat oven to 180°C/160°C fan-forced oven. Line muffin or mini-muffin pans with paper cases.

Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl.

Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined.

For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes. Alternatively, for 1 tablespoon-capacity mini muffin pans use 1 tablespoon mixture. Bake for 10 to 12 minutes. Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.