It's been a hectic couple of days here, with various check-ups at the hospital amongst other things, hence the neglecting of the little blog this week. So, the best way I can apologise is with cupcakes!
Technically these should be called Mochaccino cupcakes, as there is chocolate in them too, but they look like little cups of cappuccino. Plus, I always think that Mochaccino sounds a bit pretentious, so Cappuccino it is.
These are Calum's favourite flavour of cupcake at the moment.
You will need:
6oz Doves Farm Wheat Free Self Raising Flour
2oz drinking chocolate or cocoa powder
8oz light brown sugar
6oz melted dairy-free margarine
4 eggs, separated
about 100ml very strong coffee
for the icing:
4oz dairy-free margarine
12oz icing sugar
left over strong coffee
~Mix the flour and cocoa together in a bowl and add the sugar.
~Just using a hand held whisk, beat in the melted butter, egg yolks, and about 60ml of the coffee. Mix until smooth.
~Meanwhile, beat the egg whites with a mixer until stiff peaks form.
~Carefully fold these into the rest of the mixture. Don't add them all at once but in two or three batches.
~Share the mixture between cupcake cases. I usually get about 2 dozen from this mix.
~Bake for about 20 minutes at 180C.
~While they are cooling beat together the icing ingredients. You might not need all of the left over coffee. Just add as much as you want to get your own desired flavour, and without making the icing go runny.
~Ice the cupcakes and then dust with a sprinkling of cocoa powder.