cake flour Archives

Chicken recipes

Pumpkin fritters with miso caramel

10 - 15 minutes

Cauliflower recipes

Chocolate banana bread and custard

1 hour 20 minutes

Soup recipes

Moroccan soup with pulses and easy drop dumplings

45 minutes

Cheese recipes

Steamed bread grilled cheese with slow-cooked oxtail

2 hours

Chicken recipes

Baked chicken soup pie with flatbread topping

20 minutes

Afternoon tea

Coffee cupcakes

18 minutes

Coffee cupcakes

Serves Makes 12

Difficulty Easy

Prep Time 30 minutes

Cooking Time 18 minutes

Ingredients

2⁄3 cup, plus 1 T milk
2 T espresso powder
3 T ground coffee
125 g caster sugar
125 g brown sugar
190 g butter
2 1⁄2 T oil
4 large free-range eggs
170 g cake flour
1 t baking powder

For the dalgona buttercream:

2 T instant coffee
2 T hot water
2 T sugar
5 large free-range egg whites
300 g caster sugar
500 g butter
1 t vanilla extract

Method

1. Preheat the oven to 160°C. Boil the milk and coffees.

2. Cream the sugars, butter and oil together in a stand mixer using the paddle attachment.

3. Slowly beat in the eggs, then add the coffee mixture. Sift the flour and baking powder together, then fold into the egg-and-coffee mixture.

4. Line a muffin pan with cupcake liners and spoon in the batter. Bake for 25–30 minutes. To make the buttercream, beat all the ingredients for 5 minutes, or until frothy. Use your desired nozzles to pipe onto the cupcakes.

Find more cupcake recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly and Hannah Lewry
Food assistant: Josh van Zyl and Tahila Pillay

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Coffee spekkoek

Coffee cupcakes

Coffee cupcakes

Ingredients

Method