Saturday, 26 October 2013

Opera Diva Cupcakes

Opera cupcakes it's not quite the big cake that you see on the Great British Bake Off though equally as scrumptious perfect for example with a Caramel Latte courtesy of my Tassimo machine. This time I was experiment with a latte and it was delicious , I have just got to remember to buy some proper latte glasses. Recently there have been coffee mornings held around to help Macmillan Cancer this is a cause close to mine and my husbands hearts as his mum and other relatives dies of cancer, My grandparents as died of cancer so as a family we like to do our best to get involved with Macmillan coffee mornings where we can. Kenco are a big part of this as are Tassimo so get those Tassimo making this hot drinks and get those pennies rolling in.






For almond  Cupcakes

4 tablespoons Plain flour (not self-rising),



2 whole large eggs at room temperature for 30 minutes

100g Ground almonds


1/2 cup or 75 icing  sugar sifted after measuring


2 large egg whites at room temperature for 30 minutes


3/4 teaspoon baking powder


1/4 teaspoon salt


2 tablespoon granulated sugar


2 tablespoons unsalted butter, melted



For The Filling 



  • 110g/4oz butter, softened
  • 170g/6oz icing sugar
  • 55g/2oz cocoa powder, sifted (optional)

    2 teaspoon of instant coffee(optional)
  • 1-2 tbsp milk

    Or the cheats version of this as long as no one has any nut allergies is to spoon some chocolate spread in the middle of the cupcake.

    For the Cupcakes


     Preheat oven to  180 c. Place a 12 cupcake baking sheet in the oven

    1 Preheat oven to 180 c and line 12 cupcake wells with muffin cases

    2) In a small bowl, mix together flour, the ground almond flour, baking powder, icing sugar .

    3) In a bowl, using an electric mixer, beat together sugar and butter until well combined. Add egg whites add the salt to the egg whites this will ensure soft peaks, one at a time, beating well after each addition. Beat in almond extract. 


    4) Scoop batter into prepared pan. Bake 2 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in muffin tin on rack for 10 minutes. Remove from muffin tin and cool completely on rack.


    Once cooled add the filling either the 'posh version' or the 'cheats'


    The cheats version is a chocolate based spread!


    Either way one way that I use to get a centre out of a cup cake is to use a apple core to take a plug out of the cupcake. Then you can fill it with either the 'posh' or 'cheats' filling'


    Its optional whether you use the coffee  based filling or chocolate based filling and then pipe a vanilla soft icing on top.




    Not an opera cake in the true sense but its a version of it.



3 comments:

  1. Oh yummy! I'll be pinning and making these!x

    ReplyDelete
  2. Woo hoo - check this out! Brilliant! Please please link this up lady!

    ReplyDelete

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