Breville VTP159, Instruction Booklet

Page: 15 / 20

15
Cappuccino cupcakes
Ingredients
1 batch of chocolate cupcakes
1 batch of simply creamy frosting divided into chocolate and coffee flavours
Chocolate coated coffee beans
Cafe curls
1. Bake 1 batch of chocolate cupcakes.
2. Separate the simply creamy frosting into two bowls and stir in 50g of melted
chocolate in one and ½ a teaspoon of coffee mixed with a little warm milk into the
other.
3. Add the chocolate frosting to a piping bag and pipe a large swirl on to the cakes
using the star nozzle.
4. Wash the piping bag thoroughly and dry. Then fill with coffee frosting and pipe a
smaller swirl in the centre of each cake.
5. Gently push in a few of the chocolate coated coffee beans and half a cafe curl in
each cake.
6. Finish with a light dusting of cocoa powder.
Neapolitan cupcakes
Ingredients
1 batch of vanilla cupcakes (see page 12)
1 batch of simply creamy frosting divided into three batches, strawberry, chocolate and
vanilla flavours
Swirl of your favourite ice cream sauce (optional)
1. Bake 1 batch of vanilla cupcakes.
2.
Divide the simply creamy frosting into three parts; then mix one with 2 tablespoons
of sieved jam, one with ½ a teaspoon of vanilla extract and the last one with 30g of
melted chocolate.
3. Carefully add the vanilla, strawberry and a smaller amount of chocolate to the piping
bag using a teaspoon so they sit side by side in the bag.
4. Using a plain wide nozzle, pipe a large swirl ending with a point in the centre of each
cake.
5. Finish with a smaller drizzle of ice cream sauce if desired.