Today I have a very yummy recipe to share with you. I’m a big coffee fan, but I don’t like strong coffee, I like lattes. Milky, light and fluffy and that just about sums these cupcakes up. A lovely soft coffee flavour and light and very fluffy.
To make 12 you will need:
1 cup / 4oz Self Raising Flour (If you use all purpose flour add your baking powder to it)
1 tsp Baking Powder
1/2 Cup / 4oz Caster Sugar
1/2 Cup / 4oz Marg
1 Shot of Coffee (or 2 tbsp instant coffee and 1 1/2 tbsp boiling water)
Pre Heat over to 170c / 325f / Gas 3
And to make:
I put my flour, baking powder, marg, sugar and eggs in to my mixer and mix well until pale and fluffy. Then I add the coffee. If it makes the mixture a little runny just add some more flour. Carry on mixing.
Scoop in to the cup cakes cases. I like to use an ice cream scoop as it keeps the amount even in each case.
Pop them in the oven for about 20 mins.
Now I’m never one to lick the spoon when baking, but OMG not only did I lick the spoon, I licked the scoop, the mixer whisk and got the edges of the mixing bowl too. That’s how good it is.
Whilst they were baking I mixed up the frosting.
1/3 Cups / 7oz Icing Sugar
1 shot of coffee ( or 1 1/2 tbsp coffee granules mixed with 2tbsp boiling water)
A good dollop of cream cheese.
Sift the icing sugar in to the bowl and add the coffee and cream cheese. Mix really well. If you have a few lumps of cream cheese still, don’t panic.
Once your cakes are cook stand them side by side and take some frosting on a large spoon and wave over the top of the cakes in one direction letting the icing run across over the top of the cakes. Then repeat but in the other direction to make a slight criss cross pattern.
Whilst the frosting is still wet, chop up some walnuts and sprinkle over the top. My daughter doesn’t like nuts, so I always leave some nut free for her.
This is such a quick and easy recipe and they really are so light and fluffy.
I hope you give them a go.