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Peanut butter-and-strawberry jam cake

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Coffee cupcakes

Afternoon tea

Coffee cupcakes

18 minutes

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Coffee cupcakes

By Abigail Donnelly

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