Coffee cupcakes
2 photos of Coffee Cupcakes
By
Clare Chambers
@CerebralChasm
1
These cupcakes are moist and light and best eaten fresh. I am not sure how well they store as family and work colleagues polish them off very quickly. If you want to pipe the icing onto these cupcakes, I recommend at least doubling the icing recipe amounts.
Ingredients
-
8 ozself rising flour
-
8 ozbutter, softened
-
8 ozcaster sugar
-
4 smalleggs
-
3 Tbspcoffee essence (camp coffee)
-
BUTTERCREAM ICING
-
3 ozbutter, softened
-
8 ozconfectioners' sugar (icing sugar)
-
1 Tbspcoffee essence (camp coffee)
How to Make Coffee cupcakes
- Preheat oven to 180C
Break the eggs into a bowl or jug add the coffee essence and whisk until combined - then put aside. Cream the butter with a hand held blender until lighter in colour. Add sugar to the butter and mix well. - Add ¼ of the flour & ¼ of the eggs to the butter & mix until blended. Repeat until all the flour & eggs have been used.
- Place large cupcake or muffin cases into muffin tin tray and spoon the mixture into the cupcake cases to about 2 thirds full.
- Bake in the oven for approximately 19 minutes (using fan oven) times will need to be extended if using a non-fan oven. The tops should be springy and just beginning to crack - or until a toothpick or cake tester comes out clean. Place on a rack to fully cool before icing.
- To make the butter cream icing: Cream the butter until lighter in colour than add the icing sugar and coffee essence and beat together well. Spread onto the top of the cupcakes and enjoy.
