coffee cupcakes

Recipe by
Clare Chambers
Beckermet

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.

yield 18 - 20
prep time 30 Min
cook time 20 Min
method Bake

Ingredients For coffee cupcakes

  • 8 oz
    self rising flour
  • 8 oz
    butter, softened
  • 8 oz
    caster sugar
  • 4 sm
    eggs
  • 3 Tbsp
    coffee essence (camp coffee)
  • BUTTERCREAM ICING
  • 3 oz
    butter, softened
  • 8 oz
    confectioners' sugar (icing sugar)
  • 1 Tbsp
    coffee essence (camp coffee)

How To Make coffee cupcakes

  • 1
    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.
  • 2
    Add ¼ of the flour & ¼ of the eggs to the butter & mix until blended. Repeat until all the flour & eggs have been used.
  • 3
    Place large cupcake or muffin cases into muffin tin tray and spoon the mixture into the cupcake cases to about 2 thirds full.
  • 4
    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.
  • 5
    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.
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