I love coffee! The aroma of freshly brewed coffee and a small cake/biscotti is such a treat to me. This recipe comes from Donna Hay Classics 2 with some alterations (As usual).
Espresso Cupcakes (10 tiny cakes)
100grams margarine/low fat butter*
1/2 cup of caster sugar*
3 eggs
1 1/3 cups of plan flour
2 teaspoons of baking powder
1/3 cup of almond meal*
2 tablespoons of instant coffee dissolved in 1 tablespoon boiling water*
Chocolate Ganache
50grams butter
1/2 of dark belgium chocolate
1) Preheat oven 160 degrees C.
2) Cream butter, sugar, eggs, flour, baking powder, almond meal and coffee mixture in a bowl.
3) Mix till smooth.
4) Grease 10 1/2 cup muffin tins. Spoon mixture and bake for 25 mins. Cool in tins for 10 mins.
5) Prepare Chocolate Ganache- melt butter with chocolate. COOL.
6) Spread chocolate ganache when cupcakes are completely cooled.
*I used low fat margarine and it still came up smooth. The original recipe calls for 1 cup sugar-i reduced that since I'm will be icing the cakes with choc ganache. The original recipe also used hazelnut meal and I was lazy to grind some... and of course, I increased the coffee amount for a stronger taste! =)
1 comment:
thanks Jackson. I think that will be great! Now, just to get that shot of cafe style espresso... mmmmmmmmm
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