Monday, January 26, 2009

Cappuccino cakes

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

Preparation Time 30 - 90 minutes
Cooking Time 30 minutes
Makes 8

* 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 tbs Kahlua liqueur
* Drinking chocolate, to dust

1. Preheat oven to 180°C. Brush eight 250ml (1-cup) capacity ovenproof tea cups or muffin pans with melted butter to lightly grease.
2. 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.
3. 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.
4. Spoon the mascarpone mixture over each cake and spread to the edge. Sprinkle with drinking chocolate to serve.

Notes & tips
* If you don't have an espresso machine, use 2 tablespoons instant coffee dissolved in 185ml (3/4 cup) boiling water.

Australian Good Taste - Page 88
Recipe by Michelle Southan


-kk- said...


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