Cappuccino Cakes

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 4 1/2 ounces butter
• 3/4 cup milk
• 3 eggs
• 1 cup caster sugar
• 1 1/2 cups self raising flour
• 2 tablespoons cocoa powder
• 1 (8 ounce) packet cream cheese
• 1 1/2 cups icing sugar
• 2 tablespoons cocoa powder
• 2 tablespoons baileys irish cream

Recipe

• 1 line a 12 hole muffin pan with large patty cases (muffin paper cups). note: may need to change patty case size depending on your muffin pan. note: patty cases are optional.
• 2 combine butter and milk in small pan, stirring on low heat until butter is melted.
• 3 cool to room temperature.
• 4 beat eggs in small bowl with an electric mixer until thick and creamy.
• 5 gradually add caster sugar, beating until well combined. note: any substitute of other sugar may slightly change muffins, but is still ok.
• 6 combine sifted self raising flour and cocoa. fold (with spoon or hand mixer on fold;) combined mixture and butter mixture in two batches. (means combined flour, cocoa and butter, and then combined flour, cocoa and butter again).
• 7 divide between muffin trays with or without patty cases.
• 8 cook in moderate oven 180 degrees for about 25 minutes or when toothpick comes out clean when tested.
• 9 turn onto a wire rack to cool.
• 10 icing ---beat cream cheese in small bowl with an electric mixer until light and fluffy.
• 11 add sifted icing sugar with 2 tablespoons cocoa powder.
• 12 beat well until combined.
• 13 stir in liqueur.
• 14 spread icing over cakes.
• 15 dust with extra cocoa (optional).