Quote “There’s cake, then there’s a coffee cup-cake.”
Makes 12 cupcakes
4oz/115g caster sugar
4oz/115g self-raising flour
1 tablespoon of cold strong black coffee
1 teaspoon of vanilla extract
Preheat oven to 180˚C/350˚F/Gas Mark 4.
Put 12 paper cases in a bun tray.
Mix together butter and caster sugar until light and fluffy.
Beat in eggs, gradually.
Mix in the vanilla and coffee.
Fold in the flour completely. Do not over work.
Spoon the mixture into cases and bake for 15-20 minutes until golden and just firm to the touch.
When cooked leave them to cool a little then transfer them to a wire rack to cool completely.
5 oz/150 g unsalted butter
1 tablespoon vanilla extract
10 oz/280 g icing sugar
1-2 tablespoons of cold strong black coffee
Mix together the butter and vanilla until soft.
Sift in the icing sugar gradually and beat
Mix in the coffee.
Use a spatula or a piping bag to cover the cooled cupcakes with the butter icing.
Coffee Fudge Butter Icing:
1 oz/28 g unsalted softened butter
2 oz/ 58 g light muscovado sugar
7 oz/200 g icing sugar
½ teaspoon coffee extract
1 tablespoon milk or single cream
Chocolate-coated coffee beans, enough for one or three on top of each cake.
Place the butter, sugar, cream and coffee extract in a saucepan and stir until melted on a gentle heat.
Bring to the boil and stir for two minutes.
Remove from the heat and sift in the icing sugar until smooth. It should be thick.
Use a piping bag to pipe icing onto cake then decorate cake with chocolate-coated coffee beans.
Add chopped walnuts, flaked almonds or chocolate chips to the cake mixture.
Top each with a walnut half, sprinkle with flaked almonds or chocolate chips.