Coffee cupcakes

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“You can freeze these cupcakes, ready to add the frosting when you receive unexpected guests. They're also great for planning a party ahead of time.” – Abigail Donnelly

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
3 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

Cooking Instructions

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