MOCHA CUPCAKES

Ingredients:
· Eggs
· ¾ cup brown sugar
· 1 tbsp powdered instant coffee (Example: Nescafe)
· 1 tsp vanilla essence
· 1 ¼ cups self-raising flour
· ¼ cocoa powder
· 1 cup vanilla yoghurt
· Cocoa powder for dusting

Tools required: Oven, 12-hole muffin pan, patty cases, electric mixer


Instructions:
1. Preheat oven at 180°C. Line a 12-hole muffin pan with paper patty cases.
2. Using an electric mixer, beat eggs and sugar together for 3 to 4 minutes or until fluffy. Add coffee and vanilla. Beat until well-combined.
3. Sift flour and cocoa together. Fold lightly through egg mixture alternating with yoghurt until just combined. Do not over-mix.
4. Spoon mixture into patty cases until almost full. Bake for 12 to 15 minutes or until a skewer inserted into the centre comes out clean.
5. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with Cocoa.


Gotta try this one !

MOCHA CHEESE CAKE

Ingredients:
· 500g cream cheese, room temperature (available at supermarkets)
· 80g butter
· 300g caster sugar
· 3 medium-size eggs
· 6 tbsps double cream (available at supermarkets)
· 120g flour, sifted twice
· 1 tsp baking powder, sifted twice

Coffee mixture (mixed well)
· 3 tbsps cocoa powder
· 3 tbsps warm water
· 2 tbsps coffee essence (available at supermarkets)
· 2 tbsp coffee granules

Tools: Oven, 23cm square baking tin, wooden spoon, piping bag, chopstick, skewer


Starting to bake now… Ready?

1. Preheat oven to 16o°C. Line and grease a 23cm square baking tin.

2. Beat cream cheese with butter and sugar until smooth. Add egg one at a time, incorporating well, before adding the next egg.

3. Add double cream and beat mixture for 2 minutes. Add sifted flour and stir with a wooden spoon until mixture is smooth. Set aside.

4. Spoon 6 tbsps of coffee mixture into piping bag.

5. Divide cheese mixture into two portions. Stir in the rest of the coffee mixture to one portion so you have a dark coffee cheese mixture.

6. Spoon half the amount of plain cheese mixture into the prepared baking tin. Alternate with the dark coffee cheese mixture, and cover with the remaining plain cheese mixture.

7. Using chopstick, swirl the cheese mixture in circular motion to give marbled effect.

8. Using the coffee mixture in the piping bag, pipe straight line across the length of the cake. Then using use a skewer to gently pull the chocolate lines down to create tow rows of swirly design.

9. Place baking tin into a baking dish filled with hot water that comes up to three quarters the sides of the baking tin. Bake for 1 hour or until cake sets. Leave cake to cool in the baking tray before removing.

dELICIOUS !


TIPS: INSTEAD OF COFFE, TRY CARAMEL. THE TEXTURE WILL BE A BIT MORE LIKE A PUDDING BUT THE TASTE WILL BE JUST AS DIVINE.