| Cappuccino Raisin Cupcake Recipe |
Ingredients |
Ingredients A
- 1½ teaspoon instant coffee granules
- 2 tablespoons hot water
- 120 g black raisins
Ingredients B
- 100 g butter
- 90 g margarine
- 150 g castor sugar
Ingredients C
Ingredients D
- 100 g oat flour
- 120 g self-raising flour
Ingredients E
- 3 tablespoons low fat plain yogurt
- 1½ teaspoon cappuccino essence
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Method
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- Dissolve instant coffee granules in hot water. Soak raisins in coffee mixture for at least an hour.
- Cream B until light and fluffy. Add in C gradually, mix well.
- Fold in D and mix until well incorporated. Fold in E, mix until well combined.
- Spoon the batter into individual foil tins. Sprinkle toffee oats topping on top.
- Bake in preheated oven at 170ºC for about 20 minutes or until cooked.
Topping: Toffee Oats
- Melt 50 g butter and 2 tablespoons brown sugar in a small saucepan.
- Add in 50 g rolled oats and toss them around until all the oats are well coated with the toffee.
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