Antony Worrall Thompson's mocha cupcakes
Enjoy these coffee-flavoured cupcakes with a sweet chocolate icing. A real afternoon treat.
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Prep time: 45 mins
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Cooking time: 35 mins
(plus cooling time) -
Total time: 1 hr 20 mins
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Makes: 12 cupcakes
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Skill level: Bit of effort
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Costs: Mid-price
Ingredients
"Grown-ups might want to add a dash of their favourite liqueur".
For the cupcakes:
- 200g (7oz) caster sugar
- 200g (7oz) unsalted butter, softened
- 2tsp espresso-strength coffee granules
- 1tbsp boiling water
- 4 free-range eggs
- 200g (7oz) self-raising flour
For the icing:
- 1tbsp cocoa powder
- 1tbsp boiling water
- 250g (9oz) tub mascarpone
- 2tbsp icing sugar
- Grated chocolate, to decorate
Method
- Preheat the oven to 180ºC/360ºF/gas mark 4.
- In a food mixer or by hand, beat together the sugar and butter until pale - about 5 mins. Dissolve the coffee in the boiling water, then beat it into the butter mix. Beat in the eggs one at a time, then fold in the flour and mix briefly until combined.
- Line a muffin tray with paper cake cases, then divide the mixture equally between the cases, which should be about three-quarter full. Bake in the oven for 20-25 mins, until risen and the sponge springs back when pushed. Allow to cool.
- For the icing, dissolve the cocoa powder in the boiling water, then add the mascarpone along with the icing sugar and beat until combined. Spoon or pip the icing onto the top of the cupcakes and sprinkle with grated chocolate.
Antony's tip: "Grown-ups might want to add a dash of their favourite liqueur".This recipe is from Fast Family Food by Antony Worrall Thompson, available from Amazon, RRP £18.99, currently priced at £12.34, www.awtonline.co.uk
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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Your comments
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deniseholmes, posted 1 month ago
Tried this recipe but the topping was a disaster. Despite following the recipe the cream mixture curdled and was runny. Tried adding more icing sugar without success and then added a small amount of double cream which brought the mixture back together but it was then too runny to put on top of the cakes. Where did I go wrong?
