The Mocharula

Definately not one for the kids!

The Marula fruit, native of South Africa, is used to make Amarula Liqueur. This is a cream liqueur, similar to Baileys but with a fruity flavour. In this cupcake recipe I have combined this flavour with Mocha, as Amarula goes particularly well with chocolate - coffee flavours. This cupcake tastes wonderfully exotic, your friends will be trying to place what that decicious fruity flavour is.

The ammount of coffee granules you need to use will depend on how strong and dark your favourite brand is. This recipe makes around 16 cupcakes.

Ingredients

Cake

6oz Butter
6oz Caster Sugar
5oz Self Raising Flour
1oz Cocoa Powder
1/2 tsp. Baking Powder
2-3 tsp. Good quality instant coffee (I used Kenco Red) dissolved in a little warmed milk
3 large eggs

Syrup

6 Tablespoons Icing Sugar
4 rounded tsp. Cocoa Powder
A little coffee liqueur

Icing

250g Butter
500g Icing sugar
2 fl.oz. Amarula Liqueur

1. Preheat the oven to 180 degrees C (for a fan oven)

2. Beat together the sugar and butter until light and fluffy

3. Sift in the flour, baking powder and cocoa powder, then add the dissolved coffee and eggs.

4. Beat the batter with the mixer until smooth.

5. Spoon into a bun tray lined with your favorite cupcake cases, using a well heaped dessert
spoonful of batter per cake.

6. Bake for around 20 minutes until a skewer stabbed in comes out cleanly and the top springs
back when pressed lightly. Cool on a wire rack.

7. Mix the cocoa and icing sugar for the syrup together. Make into a thick syrupy consistency
with a little coffee liqueur.

8. Once they have cooles, cut a small well in each cupcake, pour around 1/2 tsp of the syrup into
each cake.

9. Now beat together all the butter icing ingredients until smooth, light and fluffy. Add food
colouring if desired.

10. Now all that is left to do is to pipe or spread your frosting onto the cakes, and decorate as
desired.