Mini Cappuccino Cakes

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Mini Cappuccino Cakes

In episode Coffee Cakes of TV show Bake with Anna Olson prepares Anna Olson recipe for Mini Cappuccino Cakes.

Ingredients for recipe: Mini Cappuccino Cakes

Mini Cappuccino Cakes

  • 6 tablespoons unsalted butter - at room temperature
  • 1/2 cup sugar
  • 1 large egg - at room temperature
  • 1/2 cup sour cream
  • 2 tablespoons strong espresso
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 pinch ground cinnamon


  • pretzel twists - for "cup handles"
  • 2/3 cup whipping cream - whipped and lightly sweetened
  • dark chocolate, for grating

Directions for recipe: Mini Cappuccino Cakes

Mini Cappuccino Cakes - Preheat the oven to 325 F and grease a 24-cup mini muffin tin.

eat the butter and sugar together until well-combined, then beat in the egg. Stir the sour cream, espresso and vanilla together and add this to the butter mixture, blending well.

In a separate bowl, sift the flour, baking powder, baking soda, salt and cinnamon together. Add this to the butter mixture and stir just until blended. Spoon or pipe this into the prepared mini muffin tin and bake for about 18 minutes, until a tester inserted in the centre of a mini cake comes out clean. Cool the cakes in the tin before turning out.

Assembly - To assemble, break or cut the pretzel twists so that the large curls can be stick into the side of each mini cake to replicate the handle of an espresso cup. Pipe or dollop a little whipped cream on top of each mini cake and sprinkle with some grated chocolate. Chill to cupcakes up to 4 hours before serving.

The cakes can be stored, undecorated, in an airtight container for up to 4 days, or for 4 to 6 hours refrigerated, once topped.

Tags for recipe: Mini Cappuccino Cakes

Cakes Espresso Coffee Sour cream Cream Vanilla extract Cinnamon Chocolate

Discussion for recipe: Mini Cappuccino Cakes

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