Cappuccino Cakes

No need to go out for coffee and cake - bake this easy, delectable dessert and invite your friends to your place.

The ingredient of Cappuccino Cakes

• melted butter to grease
• 185g butter at room temperature
• 155g 3 4 cup firmly packed brown sugar
• 2 eggs
• 300g 2 cups self raising flour
• 185ml 3 4 cup freshly brewed espresso coffee cooled
• 125ml 1 2 cup buttermilk
• 1 x 250g ctn mascarpone
• 125ml 1 2 cup thickened cream
• 45g 1 4 cup icing sugar mixture
• 2 tbsp kahlua liqueur
• drinking chocolate to dust

The Instruction of cappuccino cakes

• preheat oven to 180u00b0c brush eight 250ml 1 cup capacity ovenproof tea cups or muffin pans with melted butter to lightly grease
• use an electric beater to beat together the butter and sugar in a medium bowl until pale and creamy add the eggs 1 at a time beating well after each addition use a large metal spoon to fold in the flour coffee and buttermilk until well combined spoon the mixture evenly among the prepared cups or pans bake in oven for 25 30 minutes or until a skewer inserted into the centres comes out clean set aside for 1 hour to cool completely
• use a balloon whisk to whisk together the mascarpone cream and icing sugar in a large bowl until the mixture thickens slightly add the kahlua and whisk until well combined
• spoon the mascarpone mixture over each cake and spread to the edge sprinkle with drinking chocolate to serve

Nutritions of Cappuccino Cakes

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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