Cappucino Cupcakes

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The aforementioned coffee addiction that I wrote about in this blog post is still going strong. Exacerbated even more by requiring enough energy to get through 12.5 hour shifts on placement/at work.

This recipe was adapted from one of Mary Berry’s and is really easy to follow. The coffee flavour in the cakes and icing comes from adding instant coffee granules. I really dislike drinking instant coffee, however the dry granules are actually perfect for flavouring cakes and icing. If you add a small amount of boiling water to the granules you will end up with a concentrated coffee flavoured paste. This is perfect to add to cake mix as it avoids adding too much moisture.

Makes: 12 Cupcakes

Ingredients:

For the cakes:

200g Butter

200g Light Muscovado Sugar

4 Medium eggs

250g of Self Raising Flour

4 teaspoons of instant coffee

1 Tsp of vanilla extract

For the icing/decoration:

250g of Softened butter

500g of Icing sugar

4 teaspoons of instant coffee

Cocoa powder

Waitrose chocolate coffee beans (optional)

Method:

1.Preheat the oven to 170°C/340 F/ Gas Mark 3

2. Cream together the butter and muscovado sugar

3. Mix 4 teaspoons of instant coffee with a small amount of boiling water and mix together until the granules have dissolved and form a coffee paste.

4. Add the coffee paste, vanilla extract, eggs and flour to the creamed ingredients and then mix everything until combined.

5. Line a 12 hole muffin tin with cupcake cases.

6. Spoon the cupcake mix into the cases either with tablespoon or an ice cream scoop.

7. Bake in the oven for 22 minutes, until the cupcakes are well risen and springy to the touch.

9. While the cakes are baking you can get started on the buttercream.

10. To make the buttercream beat 250 grams of softened butter until it is pale and smooth. Then gradually add the icing sugar a bit at a time and beat until the buttercream is light and fluffy.

11. Dissolve 3 teaspoons of instant coffee in a small amount of boiling water and then mix this in to the buttercream.

11. Once the cakes have totally cooled you can decorate them.

12. Fill a piping bag with the buttercream and pipe the icing on to the top of the cakes (if you don’t have piping bags you can just spread it on)

13. Sieve some cocoa powder on top of the cakes.

14. Top each cake with 3 chocolate coffee beans.

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