Food_Heaven_-_October_2019

CUPCAKE HEAVEN

WWW.FOODHEAVENMAG.COM OCTOBER baking heaven 19

Cappuccino

cupcakes

MAKES 12
175g (6oz) self-raising fl our
110g (4oz) butter, at room
temperature
110g (4oz) caster sugar
2 free-range eggs
2 tbsp milk
2 tsp instant coffee, dissolved in
1 tsp boiling water
25g (1oz) cocoa powder
a pinch of salt
150ml (¼pt) double cream
1 tbsp icing sugar
milk chocolate curls (run a swivel-
bladed vegetable peeler along
the underside of a chocolate bar)

1 Preheat the oven to 180°C/Gas Mark

4. Line a muffin tin with 12 paper cases.
   2 In a large mixing bowl, mix the flour,
   butter, caster sugar, eggs, milk, coffee,
   cocoa and salt. Beat together until the
   mixture is smooth and has a
   dropping consistency.
   3 Divide the mixture among the paper
   cases and bake for 15 minutes until well
   risen. Leave to cool on a wire rack.
   4 Whisk together the cream and icing
   sugar until thick. Pipe or spoon the
   cream on top of the cooled cakes and
   sprinkle with chocolate curls.

TIP These cakes could also be

topped with coffee flavoured

buttercream instead of the cream.

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MAKES APPROX. 20
For the cakes
2 medium free-range eggs,
separated
90g (3oz) golden caster sugar
150g (5½oz) ground almonds
1 level tsp baking powder, sifted
1 tsp fi nely grated lemon zest
1 tsp lemon extract
3 tbsp whole milk
For the icing
200g (7oz) unsalted butter,
softened and diced
300g (10½oz) icing sugar, sifted
4 tbsp lemon juice, sieved

1 Preheat the oven to 190°C/Gas Mark
5 and arrange about 20 fairy cake paper
cases inside a couple of fairy cake trays.
2 Whisk the egg whites in a large bowl
until stif f, using an electric whisk. In a
separate large bowl, whisk the egg
yolks and sugar together – the mixture
should not be too pale and thick.
3 Gently fold the egg whites into the
egg yolk mixture in two additions. Fold
in the ground almonds in two additions,
then the baking powder, lemon zest
and extract. Finally mix in the milk.

4 Spoon a generous teaspoon of the

mixture into each paper case using up

all of it; it should level out of its own

accord, then bake for 15 minutes until

risen and firm. Don’t worry if the

surface seems a little craggy, the icing

will conceal any sins. Transfer the cakes

to a wire rack or work surface to cool.

5 To make the icing, whisk the butter in

a large bowl until very pale using an

electric whisk. In a separate bowl,

blend the icing sugar with the lemon

juice. Add the icing to the butter and

continue to whisk for a couple of

minutes until very light and

mousse-like.

6 Using a small palette or straight-sided

table knife, slather the icing over the top

of the cakes so it lies level with the top

of the paper cases. Cover and chill for at

least an hour, removing them

15 minutes before serving. These keep

well for several days.

The recipes on pages

18-19 are taken from

Annie Bell’s Baking

Bible: Over 200 triple-

tested recipes that

you’ ll wan t to cook

again and again by

Annie Bell, published

by Kyle Books (£25).

http://www.octopus

books.co.uk

By Dairy Diary (www.dairydiary.co.uk)