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Cappuccino Cupcake Recipe


  • 225g butter
  • 225g soft brown sugar
  • 4 large eggs
  • 3 tablespoons instant coffee dissolved in 25ml hot water
  • 1 teaspoons cocoa powder
  • 125g finely grated carrots
  • 225g self raising flour
  • 1 teaspoon baking powder 

Preheat the oven to 180 deg C/375f & prepare a cupcake tin with cases

Sift the flour, baking powder and cocoa into a bowl and add all the remaining ingredients. Beat until smooth using a wooden spoon or electric whisk.

Divide amongst the cupcake cases and bake for 20 minutes or until firm to the touch.

Ideal with cream cheese cupcake frosting.