Espresso Coffee Cupcakes with Icing Recipe
So here is my recipe for espresso intense coffee cupcakes. There is a LOT of coffee flavour in these puppies so be careful when you eat one!
Makes 12 cupcakes of around 53g each
Recipe for the cupcakes
150g unsalted butter at room temperature
150g caster sugar
175g self raising flour
Pinch of salt
1 tsp vanilla extract (I used Steenbergs)
3 tbsp. instant espresso dissolved in 1 tbsp. boiling water (use a little whisk)
Recipe for the coffee topping
125g unsalted butter at room temperature
250g icing sugar (you might want to sift it into the mix)
2 tbsp. instant espresso, dissolved in 1 tbsp. boiling water
Preheat the oven to 180C (160C for a fan oven like mine) and line your muffin tin with 12 paper cases now (or you’ll have to later when you’re a bit mucky)
Beat the butter and sugar together until light and fluffy
Add the eggs one at a time, beating the egg then incorporating it into the mix as you go
Add the vanilla to the mix and blend well
Sift the flour carefully into the mix a little at a time and alternate with the coffee a little at a time
Now divide the mix between the cupcake cases. I used around 53g of mix per cup.
Bake in the oven for 15-20minutes until cooked. My fan oven took 18 min to get a nice even bake.
Now prepare the icing if you’re going to use it. Mainly I make these without frosting.
Blend the butter and icing sugar together using an electric mixer until light and fluffy. I added coffee and icing sugar interchangeably to keep the spray of fine icing sugar that always happens.