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Coffee cupcakes

Coffee cupcakes on stand

Coffee cupcakes

Name: Coffee cupcakes
Prep time: 30 min
Cook time: 17 min
Total time: 47 min
Yield: Makes 18
Cuisine: British
Ingredients: 140g golden caster sugar; 140g butter softened; 3 large eggs; 140g self-raising flour; 2 tbsp instant espresso mixed with 1 tbsp water; few chocolate-coated coffee beans to decorate (optional); 200g butter softened; 200g icing sugar; 2 tsp instant espresso mixed with 1 tbsp water; 50g plain chocolate melted

Lulu Grimes

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Makes 18

Easy

Prep: 30 mins

Cook: 17 mins

A star rating of 4.5 out of 5.40 ratingsRate

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These individual cupcakes with coffee frosting are easy to make and look great on a cake stand

Freezable (Freeze un-iced cakes only)

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Ingredients

Nutrition

Units:

MetricUS

140g golden caster sugar
140g butter

softened
3 large eggs
140g self-raising flour
2 tbsp instant espresso

mixed with 1 tbsp water
few chocolate-coated coffee beans

to decorate (optional)

For the icing

200g butter

softened
200g icing sugar
2 tsp instant espresso

mixed with 1 tbsp water
50g plain chocolate

melted

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Nutrition: per serving

kcal268
fat17g
saturates11g
carbs26g
sugars21g
fibre0g
protein2g
salt0.4g

low

Method

step 1

Heat oven to 170C/150C fan/gas 3. Line 18 holes in 2 bun tins with fairy cake cases. Beat the sugar with the butter until light and creamy. Beat in the eggs, one by one, adding 1 tbsp flour at the same time. Beat in the rest of the flour along with the espresso. Spoon into the cake cases and bake for 17 mins, swapping the trays after 12 mins. Cool on a wire rack.
step 2

To make the icing, beat the butter until pale, then gradually beat in the icing sugar, followed by the espresso and the melted chocolate. When the cakes are completely cool, swirl the icing generously on top and decorate with coffee beans, if you like.

Recipe from Good Food magazine, March 2012

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A star rating of 4.5 out of 5.40 ratings

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