Wednesday, 24 March 2010
The Coffee Cupcake
So here is the last of the cupcakes......but don't be too disappointed its the boys birthday in three weeks and I have an order for 103 cupcakes from Connor!. So Ill be taste testing some more recipes ;)
Makes 12 regular cupcakes
110g unsalted butter, room temperature
110g demera sugar
120g Light soft brown sugar
2 large eggs
125g self-raising flour, sifted
120g plain flour, sifted
1/4 tsp vanilla extract
1 tblsp instant espresso powder
125 ml semi-skimmed milk at room temperature
Preheat oven to 160oc (fan)/180oc/350f/gas mark 4
Line a muffin tray with cupcake cases
Cream the butter and sugars, add eggs one at a time and beat well.
Combine the flours in a seperate bowl. Mix the vanilla essence, espresso powder with the milk in a jug and stir.
Pour one0third of the flours into the creamed mixture and beat well.
Pour one-third of the milk mixture into the creamed mixture and beat well.
Repeat steps until everything is incorporated.
Spoon into the cupcakes case , about one-third full.
Bake for about 25 minutes, until springy to the touch and are slightly brown.
Cool and Ice
Coffee Buttercream Icing
150g unsalted butter at room temperature
1 tblsp semi-skimmed milk at room temperature
2tsp instant espresso powder dissolved in a small amount of hot water
350g icing sugar sifted.
In a large bowl beat the butter, milk, espresso,mixture and half the icing sugar until smooth. Gradually add the remainder of the icing sugar to produce a buttercream of smooth and creamy consistency.
Eat 1, do a cartwheel, eat 1, do a cartwheel and they wont stick to your bottom ;)