Cakeuccinos

• 3/4 cup butter, softened
• 3/4 cup granulated sugar
• 3 None large eggs
• 1 cup self-rising flour, plus 2 tbsp
• 1/2 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/2 cup milk
• None None Cappuccino Foam Frosting
• 2 tbsp milk
• 1 cup granulated sugar
• 1 tsp powdered gelatin, bloomed in 2 tbsp cold water for 5 mins
• 1 cup butter, softened
• 1/2 tsp vanilla extract
• 1/2 cup cocoa powder, to dust

1. Preheat oven to 350u0b0F. Line 15 recesses of 2 (12-cup) muffin pans with paper liners.
2. In a stand mixer, cream butter and sugar together until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Sift flour and cocoa powder together. Fold into batter, alternating with milk. Distribute between paper liners and bake for 15-20 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
3. To make the cappuccino foam frosting, combine milk, 1/3 cup water and sugar in a small saucepan. Stir over low heat, without boiling, until sugar is dissolved. Remove from heat and stir in bloomed gelatin until melted. Let cool to room temperature. In a stand mixer, beat butter and vanilla until as white as possible. Gradually pour in cooled syrup and beat until light and fluffy.
4. Spread frosting over cooled cupcakes. Dust with cocoa powder, using a stencil if desired.

butter, sugar, eggs, flour, allpurpose, cocoa powder, milk, milk, sugar, powdered gelatin, butter, vanilla, cocoa powder

Taken from recipes-plus.com/api/v2.0/recipes/37795 (may not work)