Cappuccino Cupcakes

125g self raising flour

1 teaspoon cocoa powder (sieved)

125g very soft butter

125g golden caster sugar

2 medium eggs

1 tablespoon coffee granules dissolved in 1 tablespoon of hot milk

Preheat oven to 160c

Put all the ingredients together in a mixer and mix until light and fluffy, but not for more than about 45 seconds. Fill 12 cupcake cases set in a 12 hole muffin tin and bake for 20 minutes in the centre of the oven. The cupcakes should be golden brown and firm to touch and a cocktail stick should come out clean when inserted into one of the cakes. Leave to cool completely before adding topping.

The cupcakes are now ready to cover with white chocolate buttercream…

150g white chocolate

50g soft butter

200g icing sugar

1 teaspoon vanilla extract

Melt the white chocolate carefully in a bowl over a pan of boiling water or in the microwave. Allow to cool a little while beating together the butter, icing sugar and vanilla extract. Add the melted chocolate. Pipe swirls of the topping onto each cupcake.

Complete the cappuccino cupcakes by shaking some cocoa powder over the top using a sieve.

The cappuccino cupcakes would look great served in cups as a dessert.

The Mixture can also be doubled to bake an 8” cake – divide the batter between two 8” sponge tins.