Member Login
Latest Recipes Added
- Baked Aubergine
- Hazelnut Cappuccino Cake
- Broccoli, Bacon & Spring Onion Salad
- Boccoli & Blue Cheese Soup with Sumac
- Zesty, Buttermilk Ranch Dressing
- Warm Salad of Smoked Haddock
- Fennel & Nigella Seed 'Umami' Rub
- Carrot & Celery 'Umami' Soup
- Butternut Squash Mash with Garlic, Ginger and Coriander
- Pork, Anchovy and Black Olive Stew on Polenta
Recipe Menu
| My Recipe Book |
| Conversion Tables |
| Glossary |
 1 Users Voted
Chocolate is dominant but the flavour is intense. This is achieved by the addition of coffee followed by a drizzle of sweet glacé icing, ending with a solitary crunchy Malteser. Ingredients
|
|
|
Method
pre-heat oven to 160 degrees C line a 12-hole cup cake tin with paper cases
1. Cream together the butter and sugar until the colour is light, and the texture is fluffy. 2. Beat in the eggs one at a time - if the mixture begins to separate, add a spoon of flour from your measured amount. 3. Sift together the flour, coffee powder and cocoa then fold into the cake mixture using either a metal spoon or spatula.
Divide equally between the cupcake cases. Bake in the pre-heated oven for about 20 minutes until risen and firm to touch, remove and cool on a wire rack.
4. When completely cold decorate with glacé icing (water icing) and top with a Malteser. Additional Tips
See the Victoria Sandwich Cake recipe for photographs of creaming the butter and folding in the flour. Reviews
|
|