With National Cake Week (5th – 11th October) here, it’s only natural that we’ve been looking at some delicious cakes, with a difference. We’ve salivated and drooled at some of the recipes and pictures we’ve come across, scrolling though the net, but what about something that can be made in a microwave? We thought what better way to celebrate this particular week than to release our very own exclusive cupcake recipe created by one of our Panasonic Brit Bloggers.
We asked foodie expert and blogger, Karen from lavenderandlovage.com, to craft up something quite special for us to share with you – Little Coffee Cup Mocha Cupcakes with vanilla froth that can be made in a microwave! Karen has developed this recipe for those with a real sweet tooth and don’t have hours to slave in the kitchen.
- 110g caster sugar (4 ounces)
- 110g softened butter (4 ounces)
- 110g plain flour (4 ounces)
- 1 teaspoon baking powder
- 2 medium free-range eggs (beaten)
- 2 tablespoons instant coffee granules (mixed with 2 tablespoons boiling water to make a smooth runny paste)
- 75g milk chocolate chips (3 ounces)
- 150ml whipping cream
- 2 teaspoons vanilla extract
- 25 to 50g icing sugar (1 ounce to 2 ounces)
- Cocoa powder (to sprinkle)
|Step 1||Liberally butter/grease 6 to 8 oven proof coffee or tea cups, NOT bone china, but earthenware, glass or pyrex. Cut out a small circle of baking/greaseproof paper to fit in the bottom of the cups.|
|Step 2||In a large bowl, add the softened butter/margarine, caster sugar, self-raising flour, beaten eggs and the coffee paste. With a hand held mixer, beat the ingredients for 3 to 5 minutes, until light and fluffy. Then, if the mixture is a little stiff, add some milk to loosen. Add the chocolate chips and stir well.|
|Step 3||Spoon the mixture into the prepared coffee/tea cups and fill to three quarters. To microwave, make sure there is NO gilding on the cups, and then cook the cakes on 50% power for 5 minutes; then cook on 100% high for 3 to 4 minutes, checking after 2 minutes as not to overcook them.|
|Step 4||Allow the cakes to cool in the cup, and then gently remove them by sliding a butter knife around the edge and turning the cup upside down. Sit the cakes on a cooling rack whilst you wash the cups on soapy water, rinse them and then dry them, before placing the cakes back into the cups.|
|Step 5||Whip the cream, icing sugar and vanilla essence together, until the cream holds its shape, but is not too stiff – use 25g to 50g of icing sugar depending on sweetness level required.|
|Step 6||When the cakes are completely cold, pipe or spoon the whipped cream on to them all in the cups, and then sprinkle with cocoa powder.|
|Step 7||Serve the cakes in matching saucers with a teaspoon to eat them with!