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Recipe

Espresso cupcakes

Jul 29, 2012 2:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Makes 12 Item
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Ingredients

Espresso cupcakes
  • 1 tablespoon instant coffee
  • 1/3 cup boiling water
  • 125 gram butter, chopped, at room temperature
  • 2/3 cup caster sugar
  • 2 eggs
  • 1 1/4杯自发面粉,筛选
  • chocolate coffee beans, to decorate
Frosting
  • 1 tablespoon instant coffee
  • 2 tablespoon milk, warmed
  • 100 gram butter, chopped, at room temperature
  • 2 cup icing sugar

Method

Espresso cupcakes
  • 1
    Preheat oven to moderate, 180°C. Line a 12-hole, 1/3-cup muffin pan with paper patty cases.
  • 2
    In a small bowl, dissolve coffee in boiling water. Set aside to cool.
  • 3
    Meanwhile, in a bowl, using an electric mixer, beat butter and sugar together until light and fluffy.
  • 4
    Add eggs, one at a time, beating well after each addition.
  • 5
    Lightly fold flour into creamed mixture alternately with coffee mixture, beginning and ending with flour. Divide mixture among cases until two-thirds full.
  • 6
    Bake 15-20 minutes, until cooked when tested. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
  • 7
    To make frosting, in a jug, combine coffee and milk; stir to dissolve. In a bowl, using an electric mixer, beat butter until pale. Add icing sugar gradually, beating slowly. Add milk mixture. Beat until fluffy.
  • 8
    Spread icing over cakes with a flat knife to create swirls; top with coffee beans to serve.

Notes

To make chocolate coffee beans, melt 50g chocolate. Place 1/3 cup coffee beans in a sieve and drizzle chocolate over. Allow to set.

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