Coffee cupcakes
2 photos of Coffee Cupcakes Recipe
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 oz
- self rising flour
- 8 oz
- butter, softened
- 8 oz
- caster sugar
- 4 small
- eggs
- 3 Tbsp
- coffee essence (camp coffee)
- 3 oz
- butter, softened
- 8 oz
- confectioners' sugar (icing sugar)
- 1 Tbsp
- coffee essence (camp coffee)
BUTTERCREAM ICING
How to Make Coffee cupcakes
- 1Preheat 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. - 2Add ¼ of the flour & ¼ of the eggs to the butter & mix until blended. Repeat until all the flour & eggs have been used.
- 3Place large cupcake or muffin cases into muffin tin tray and spoon the mixture into the cupcake cases to about 2 thirds full.
- 4Bake 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.
- 5To 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.
