Cappuccino cupcakes with cream cheese frosting

Ingredients for 1 servings:

• 225 g flour
• 2 tsp baking powder
• 1 pinch of salt
• 75 g cornstarch
• 4 m.-sized eggs
• 280 g sugar
• 1 sachet of vanilla sugar
• 170 ml oil, neutral
• 150 ml milk
• 5 tsp, heaped coffee powder, instant
• 1 bag of coffee powder, instant cappuccino powder (for one cup)
• 200 g cream cheese
• 150 g white chocolate coating
• 100 g butter, room temperature
• some food coloring

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

makes 24 fluffy & delicious American-style cupcakes

Preheat oven to 175°C, gas mark 4. Line two muffin tins (each with 12 holes) with paper baking cups. Combine flour, baking powder, salt, and cornstarch. Heat milk with instant coffee powder until dissolved. If making cupcakes for children, use decaffeinated coffee. Beat eggs with sugar and vanilla sugar with a hand mixer for about 3 minutes until frothy. While stirring continuously, add oil, initially a few drops at a time, then in a thin stream. Whisk in the sachet of cappuccino powder, coffee-milk mixture, and flour mixture alternately. Fill the cupcake cases two-thirds full with batter, place everything in the oven, and bake the cupcakes for 20-25 minutes. For the frosting: Melt the white chocolate coating and let it cool slightly. Beat the cream cheese with a hand mixer until creamy, then add the chocolate coating and softened butter and continue beating until a creamy, homogenous mixture forms. The frosting can be colored with food coloring if desired. If you plan to pipe the cream with a piping bag, the mixture should be chilled until it reaches the desired consistency. Spread/pipe onto the cooled cupcakes. The frosting can, of course, be lightly dusted with cocoa powder (for a cappuccino!) or decorated with chocolate or sugar sprinkles.