Capuchinos

Capuchinos

Small brandied cakes

By
From
The Complete Asian Cookbook
Makes
12
Photographer
Alan Benson

Ingredients

Quantity Ingredient
60g butter, melted, plus extra for greasing
75g plain flour
1/2 teaspoon baking powder
pinch salt
2 large eggs
110g sugar
1 tablespoon brandy

Syrup

Quantity Ingredient
110g sugar
1 tablespoon brandy

Method

  1. Preheat the oven to 200ºC. Lightly grease a 12-hole muffin tray with the extra butter.
  2. To make the syrup, put the sugar and 125 ml water into a small saucepan over low heat and stir to dissolve the sugar. Bring to the boil and boil for 2 minutes, then remove from the heat and allow to cool before stirring in the brandy.
  3. Sift together the flour, baking powder and salt in a bowl.
  4. Beat the eggs in a separate bowl until frothy, add the sugar gradually and continue beating until thick and light. Mix in the melted butter and brandy, then fold in the dry ingredients until well combined.
  5. Half-fill each muffin hole with batter and bake for about 10–12 minutes, or until the cakes are golden brown. Remove from the muffin holes, and while still warm, dip briefly into the syrup to coat and place on a wire rack to cool and dry before serving.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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