Cappuccino Muffins

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Cappuccino Muffins

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Ingredients

12 portion(s)

Muffin Batter

390 g Self Raising Flour
100 g caster sugar
320 g Milk
1 egg, Lightly Beaten
90 g Butter, Melted
1 tablespoon Instant Espresso Powder

Frosting

1 egg white
2 tablespoons caster sugar
160 g thickened cream
cocoa powder to dust on top

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6
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Afternoon tea Snack Baking

Recipe's preparation

Muffin Batter

Preheat oven to 180°C. Line 12 x 1/3 capacity non-stick muffin pan with paper cases.

Place flour, sugar, milk, egg, butter and coffee powder in tmx bowl. Mix for 30 seconds on speed 4.

Spoon mixture into muffin holes until three-quarters full. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in pan for 1 minute. Turn out onto a wire rack to cool.

Frosting

In clean tmx bowl with butterfly inserted mix thickened cream in 10 seconds bursts scraping down the bowl for 35 seconds on speed 4.

In a separate bowl beat egg white until sot peaks form. Add sugar gradually and beat until thick and glossy.

Fold cream into egg white and top cooled muffins with frosting. Dust with cocoa powder.

Accessories you need

Spatula TM5/TM6
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Tip

Recipe adapted and converted from SFI August 2007.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.