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Cupcake help needed

Rae's picture

Cupcake help needed (post #64334)


I made this Nigella recipe for Cappuccino Cupcakes. The recipe states this makes 12 cupcakes. I thought 3/4 cup of flour was not much but I went on with it. I got 6 mini cupcakes, not 12 regular cupcakes. If someone has this book can you check the recipe please?

Cappuccino cupcakes

By Nigella Lawson, author of How to be a Domestic Goddess (Random House Canada)


How To Be a Domesic Goddess


Makes 12

General Category : Desserts

Food Group : Chocolate and Sweets

The only thing chocolatey about these is the white chocolate in the icing: underneath is just golden coffee sponge; I think of this combination as blonde mocha.



For the cupcakes:


3/4 cup self-rising cake flour


1/2 cup soft unsalted butter


7 tablespoons sugar


2 large eggs


1 tsp vanilla extract


1 teaspoons baking powder


1 heaped tablespoon instant espresso


2-3 tablespoons milk


For the icing:


5-1/2 ounces white chocolate


1/4 cup butter


1/2 cup plus 1 tablespoon sour cream


1-2/3 cups confectioners' sugar, sifted


scant teaspoon cocoa powder


12-cup muffin pan with paper baking cups


Preheat the oven to 400°F.

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 put in the oven to cook for about 20 minutes. When ready, remove from the oven and leave in the pan to cool for 5 minutes before turning out onto a wire rack.

When they're completely cold, get on with the icing. Melt the chocolate and butter in the microwave or in a double boiler, and after it's cooled a little, stir in the sour cream. Gradually beat in the sifted confectioners' sugar. And if the consistency isn't right for 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, by pressing a little through a tea strainer, so that they look like little cups of dusted cappuccino.

schnitzel's picture

(post #64334, reply #1 of 8)

Yup, that is the recipe. Exactly.

Rae's picture

(post #64334, reply #2 of 8)

Ok thanks for checking. I can't imagine how that would make 12 full size cupcakes. I need to compare this to my other cupcake recipes.


MEANCHEF's picture

(post #64334, reply #3 of 8)

British cupcakes

drussell's picture

(post #64334, reply #4 of 8)

I checked the recipe also in addition to the other replies you got. You are all correct about the 3/4 cup of flour. What I did notice however was that it was self-rising cake flour rather than all purpose flour. She has a recipe for other cupcakes with self-rising cake flour and they all have the same 3/4 cup of self-rising cake flour while the cupcake recipe that she has using all purpose flour ( Banana, Cherry and White Chocolate cupcakes) calls for 2 cups of AP flour.  All of these recipes are supposed to produce 12 cupcakes.

I don't bake very often, so I'm no expert but I'd hazard a guess that the type of flour is what caused the difference.

The baking people will probably weigh in on this and be able to actually tell you what happened rather than my guess.

Rae's picture

(post #64334, reply #5 of 8)

I didn't have self rising cake flour. I used 1cup cake flour and added 1 1/2 teaspoons baking powder and a pinch of salt. I then used 3/4 of that flour. This was to avoid tricky math mistakes.  I guess this is moot, I don't even like the cupcakes very much. I'll be moving on to another recipe now.

Edited 5/11/2007 4:26 pm by Rae

mer's picture

(post #64334, reply #6 of 8)

I don't know if this would be helpful to you or not, but I've made an absolute ton of cupcakes lately and I have loved the SueB chocolate cake recipe for the cupcakes. One batch makes 24 + cupcakes. Yum Yum yum.

Rae's picture

(post #64334, reply #7 of 8)

Great - that's the one I'll make tonight.Thanks,


mer's picture

(post #64334, reply #8 of 8)

It is generally posted on CT with Mean Chef's chocolate frosting, which is very very good. Lately I've been piping or smearing it on with a knife. But today, for the very first time, I had extra in the refrigerator and I didn't have enough time for it to come to room temperature on it's own, so I melted it on a very very very low flame (or you could use a double boiler) then I dipped the cupcakes in the icing. It gave a really really pretty glazed look. It looked more like a chocolate coating on a glazed doughnut. I put sprinkles on some. :) it certainly changed the cupcake/icing ratio but it was fast, easy and very attractive. I also think that sometimes there is just too much icing. All that sugar goes to my head. I think this was a nice change.

If you are looking for a more simple recipe for chocolate icing, it doesn't get easier than ganache, just heavy cream and chocolate.

Oh, and my favorite tip lately is to use an ice cream scooper (the kind with the scraper inside the scoop) to ladle and deliver the batter to the cupcake liner. It keeps portions even for better baking AND it helps prevent drips for easier clean up later.