Cappuccino Cakes

READY IN: 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line a 12 hole muffin pan with LARGE patty cases (Muffin Paper Cups). NOTE: May need to change patty case size depending on your muffin pan. NOTE: Patty cases are OPTIONAL.
  • Combine Butter and Milk in small pan, stirring on low heat until butter is melted.
  • COOL to room temperature.
  • BEAT Eggs in small bowl with an electric mixer until THICK and creamy.
  • GRADUALLY add Caster Sugar, beating until well combined. NOTE: Any substitute of other sugar may slightly change muffins, but is still OK.
  • Combine sifted self raising flour and Cocoa. FOLD (With spoon OR Hand Mixer on FOLD;) combined mixture and butter mixture in two batches. (Means Combined flour, cocoa and butter, and then combined flour, cocoa and butter again).
  • Divide between Muffin Trays with or without Patty Cases.
  • COOK in moderate oven 180 degrees for about 25 minutes or when toothpick comes out clean when tested.
  • Turn onto a wire rack to cool.
  • ICING ---BEAT cream cheese in small bowl with an electric mixer until light and fluffy.
  • Add SIFTED Icing Sugar WITH 2 Tablespoons Cocoa powder.
  • BEAT well until combined.
  • STIR in Liqueur.
  • SPREAD Icing over cakes.
  • Dust with extra Cocoa (OPTIONAL).
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