Ingredients

Method

• 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

Method

Ingredients

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