coffee cupcakes
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
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8 ozself rising flour
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8 ozbutter, softened
-
8 ozcaster sugar
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4 smeggs
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3 Tbspcoffee essence (camp coffee)
- BUTTERCREAM ICING
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3 ozbutter, softened
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8 ozconfectioners' sugar (icing sugar)
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1 Tbspcoffee essence (camp coffee)
How To Make coffee cupcakes
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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.
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2Add ¼ of the flour & ¼ of the eggs to the butter & mix until blended. Repeat until all the flour & eggs have been used.
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3Place large cupcake or muffin cases into muffin tin tray and spoon the mixture into the cupcake cases to about 2 thirds full.
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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.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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