Cakeuccinos

Name: Cakeuccinos
Ingredients: 3/4 cup butter, softened; 3/4 cup granulated sugar; 3 None large eggs; 1 cup self-rising flour, plus 2 tbsp; 1/2 cup all-purpose flour; 1/3 cup cocoa powder; 1/2 cup milk; None None Cappuccino Foam Frosting; 2 tbsp milk; 1 cup granulated sugar; 1 tsp powdered gelatin, bloomed in 2 tbsp cold water for 5 mins; 1 cup butter, softened; 1/2 tsp vanilla extract; 1/2 cup cocoa powder, to dust

14 ingredients

4 steps

Ingredients

3/4 cup butter, softened
3/4 cup granulated sugar
3 None large eggs
1 cup self-rising flour, plus 2 tbsp
1/2 cup all-purpose flour
1/3 cup cocoa powder
1/2 cup milk
None None Cappuccino Foam Frosting
2 tbsp milk
1 cup granulated sugar
1 tsp powdered gelatin, bloomed in 2 tbsp cold water for 5 mins
1 cup butter, softened
1/2 tsp vanilla extract
1/2 cup cocoa powder, to dust

Directions

1

Preheat oven to 350°F. Line 15 recesses of 2 (12-cup) muffin pans with paper liners.
2

In a stand mixer, cream butter and sugar together until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Sift flour and cocoa powder together. Fold into batter, alternating with milk. Distribute between paper liners and bake for 15-20 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
3

To make the cappuccino foam frosting, combine milk, 1/3 cup water and sugar in a small saucepan. Stir over low heat, without boiling, until sugar is dissolved. Remove from heat and stir in bloomed gelatin until melted. Let cool to room temperature. In a stand mixer, beat butter and vanilla until as white as possible. Gradually pour in cooled syrup and beat until light and fluffy.
4

Spread frosting over cooled cupcakes. Dust with cocoa powder, using a stencil if desired.