Espresso cupcakes
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- Abigail Donnelly
- Makes 12
- Easy
- 15 minutes
- 15 minutes
Ingredients
- 140 g caster sugar
- 140 g butter
- 3 free-range eggs
- 140 g self-raising flour
- 2 T instant coffee dissolved in 1 T hot water
- For Icing
- 250 g butter
- 250 g icing sugar sifted
- 2 T instant coffee
- 1 T hot water
Cooking Instructions
1 Preheat the oven to 180°C. Line a 12-hole muffin pan with cupcake cases.
2 Cream the sugar and butter until pale and fluffy. Add the eggs one at a time, then mix in the flour and coffee. Spoon the mixture into the cupcake cases until three-quarters full.
3 Bake for 10–15 minutes, then allow to cool.
4 To make the icing, cream the butter and icing sugar. Divide the icing in half and add the coffee to one bowl of icing and mix well.
5 Spoon the icing into a piping bag fitted with a rose-tip nozzle, alternating the two colours, then pipe onto the cupcakes.
Find more coffee recipes here.
Photographs: Andrea van der Spuy
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Marizen Smit
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