♬ In the mix...
I'm not an avid fan of the rich coffee bean. A few family members love it, so I whisked up these cute cupcakes for a little celebration last weekend.
I first remember tasting coffee when I was at university, hoping a shot would keep me awake whilst revising. It didn't. Instead my tongue wanted to be stripped of all coffee essence and only a pear drop was the savour that evening.
Any coffee lovers out there will adore these cakes. They are not too strong in flavour and from what other people have told me they taste fabulous. I did eat one and now tempted to give coffee another chance.
Start brewing and baking..
Ingredients:
125g soft unsalted butter
125g soft brown sugar
2 medium eggs
125g self raising flour
Half a teaspoon of baking powder
20ml brewed strong black instant coffee.
Topping:
Topping:
125g soft unsalted butter
250g icing sugar
20g cocoa powder
20g cocoa powder
1 tbsp cooled black coffee
Method:
Favourite song from album:
'People Help The People'
M.x
Method:
Preheat oven 180° c.
Beat butter and sugar until combined and fluffy, then add eggs.
Stir in flour, baking powder and coffee.
Scoop mixture into 12 cases .
Bake for 20 minutes.
Once risen and slightly golden, take out immediately and leave to cool until cold to touch.
Once risen and slightly golden, take out immediately and leave to cool until cold to touch.
Make butter cream by whisking butter, icing sugar and coffee.
Pipe small amounts on each cupcake.
Decorate with chopped walnuts or mixed nuts.
Pipe small amounts on each cupcake.
Decorate with chopped walnuts or mixed nuts.
Favourite song from album:
'People Help The People'
M.x
