Hope you all had a good weekend. Did you partake in Halloween festivities? Candy corn?
I've made Short Black Cupcakes today. A nice mix of chocolate with coffee icing. Even if you don't love coffee, I think you'll love this mocha combo. Mmmmm.
Short Black Cupcakes - makes about 48 mini cupcakes
4 1/2 oz/ 125g softened unsalted butter
3/4 cup berry (caster) sugar
1 1/4 cups all purpose flour
1 teaspoon baking powder
2 tablespoons cocoa powder
1/2 cup milk
3 1/2 oz/100g dark chocolate, melted
1 cup berry (caster) sugar
1/4 cup water
1/4 teaspoon cream of tartar
2 tablespoons instant coffee
3 egg whites
Preheat oven to 320f/160c. Place the butter and sugar in a bowl and mix with an electric mixer until creamy. Gradually add the eggs and beat well. Sift over the flour, baking powder, and cocoa and beat until combined. Fold through the milk and melted chocolate. Spoon the batter into two 24 hole cupcake tins either greased or lined with mini cupcake papers (I didn't have those on hand today!). Bake for 10-12 minutes or until skewer, placed in centre of cupcake, comes out clean. Allow to cool completely on a wire rack.
For the icing, place the sugar, water, cream of tartar and coffee in a saucepan over high heat, and stir until the sugar is dissolved. Bring to a boil, then reduce heat and let simmer for 3 minutes. Place the egg whites in a bowl and beat with an electric mixer until soft peaks form. While still beating, add the sugar mixture and beat until thick and glossy. Spread the icing over the cupcakes with a palette knife.
Serve with coffee and eat up!
That's it for today. Enjoy the day! Back soon.