These little mouthfuls of joy are from Nigella's Domestic Goddess and are SO easy.They are a coffee sponge cake with a white chocolate icing and a dusting of cocoa powder. You just throw everything into a food processor and then drop the mixture into the cupcake tray and bake for 20 minutes. I also love them, because I love things with a coffee flavour, and don't they just look like little mini cappuccinos?
3/4 cup self-rising cake flour
1/2 cup soft unsalted butter (1 stick)
7 tablespoons of sugar (I actually used 8 after testing the batter)
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1 heaped tablespoon instant espresso
2-3 tablespoons milk (I used 3 for the right consistency)
5 1/2 Ounces white chocolate (Bakers brand is really good)
1/4 cup butter (1/2 stick)
1/2 cup plus 1 tablespoon sour cream
1 2/3 cups confections sugar, sifted scant teaspoon cocoa powder**
** just means slightly less than a teaspoon.
Preheat oven to 400F
Put all the cupcake ingredients except for the milk into the food processor and blitz to combine. Pulse again, adding milk down the funnel to form a batter with a soft dropping consistency. Spoon into the baking cups in their pan and then cook for about 20 minutes. When done, leave in the pan to cool for 5 minutes before turning out on to a wire rack.
When the cupcakes are completely cold, make the icing. Melt the chocolate ad butter in the microwave or a double boiler, and after it cooled a little, stir in the sour cream. Gradually bet in the sifted confections' sugar. If the consistency isn't right or the icing, add either hot water to thin or more sifted sugar to thicken. spread roughly and generously over the top of each cupcake, and then dust sparingly with cocoa, but pressing a little through a small sieve, so that they look like little cups of cappuccino.