Since coming back from holiday, I have had a lot on my mind in terms of blogging. With ideas going around my mind constantly, I knew that I really wanted to get back in the kitchen, starting to bake again. To me, the pinafore of baking is cupcakes. I adore making them, and sharing my different flavour combinations. I knew this time that I wanted to create some sort of coffee cake, so started to look through recipes online. I found a Cappuccino cupcake recipe online, so bought the ingredients and used it as a basis for these cakes. I am awful at following recipes and start doing my own thing in seconds.
“The Kitchen is the Heart of the Home”
When I got back from Rhodes, I came home to Tanya Burr’s latest book ‘Tanya Bakes’. I am not massively into watching YouTubers, but I have always admired Tanya and loved her work. I instantly knew that I would love this book, and was not at all disappointed. The recipes are all simple yet adventurous, and have really made me want to get back in the kitchen! Ahhhh I cannot even explain how pumped I am right now to get baking and create my own recipes…perhaps one day I could gather all my bakes into some sort of book 😉
Prep Time: 10 minutes
Bake: 20 minutes
Serves: 12 cupcakes
Cupcakes – 100g unsalted butter / 100g golden caster sugar / 2 large eggs / 100g self-raising flour / 1tsp vanilla extract / 1tbsp instant coffee powder / 100g dark chocolate chips
Frosting – 200g mascarpone cheese / 1tbsp golden caster sugar / 1/s tsp vanilla extract / 1/s tsp instant coffee powder / 50g dark chocolate chips
Preheat the oven to 180 degrees (160 fan). Line a muffin tray with 12 cupcake cases.
Cream together the butter and sugar until creamy. Beat in the eggs one at a time, followed by the flour. Add the vanilla and instant coffee powder. Mix everything together, until light and creamy.
Add the chocolate chips, and evenly divide the mixture into the 12 cupcake cases. Bake for 18-20 minutes. Try to resist from opening the oven. Once cooked, remove from the tin and transfer to a wire cooling rack.
I always make cakes in the evening, and ice them the following morning.
Icing. Mix the mascarpone cheese, caster sugar, vanilla and coffee powder together in a bowl. Mix until well blended and a little lighter in texture.
Either spread or pipe the icing onto the cupcakes and top with some chocolate chips. Put in the fridge for about half an hour before serving.
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– happy baking –
This blog post is not a paid advertorial. The basis of the recipe came from here.