Ingredients for Cappuccino Cakes
- 1/2 cup (113g) unsalted butter
- 1/2 cup (120ml) milk
- 2 large eggs
- 1 cup (200g) caster sugar
- 1 1/2 cups (180g) self-raising flour
- Cocoa Powder
- 4 oz (113g) cream cheese
- 1 1/2 cups (150g) icing sugar
- Baileys Irish Cream
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How to Make Cappuccino Cakes
- Line a 12-hole muffin tin with large paper cupcake liners.
- In a small saucepan, combine 1/2 cup (113g) unsalted butter and 1/2 cup (120ml) milk. Stir over low heat until the butter is melted and the mixture is smooth.
- Allow the butter mixture to cool completely to room temperature.
- In a large bowl, beat 2 large eggs with an electric mixer until thick and pale yellow (about 3-5 minutes).
- Gradually add 1 cup (200g) caster sugar to the beaten eggs, beating until the mixture is light and fluffy.
- In a separate bowl, sift together 1 1/2 cups (180g) self-raising flour and 1/4 cup (30g) unsweetened cocoa powder.
- Gently fold the dry ingredients into the wet ingredients in two additions, alternating with the cooled butter mixture. Be careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake in a preheated moderate oven at 180°C (350°F) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- For the icing: Beat 4 oz (113g) cream cheese in a small bowl with an electric mixer until light and fluffy.
- Add 1 1/2 cups (150g) sifted icing sugar and 2 tablespoons (10g) unsweetened cocoa powder.
- Beat well until smooth and creamy.
- Stir in 2 tablespoons (30ml) Baileys Irish Cream liqueur (or other liqueur of choice).
- Once the cakes are completely cool, frost them generously with the cream cheese icing.
- Dust with extra cocoa powder for garnish.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
128g
Fat
53g
Carbs
15g
