Cappuccino Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup butter
- ½ cup light brown sugar
- 1 cup self-rising flour
- 1 pinch salt
- 2 eggs
- 3 tsps instant Espresso powder (coffee)
- For the coffee buttercream
- 2 ¼ cups powdered sugar
- ½ cup unsalted butter
- hot water (if needed)
- instant Espresso powder (coffee)
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Use silicone cupcake cases or place paper cases in a 12 hole bun tin.
2.
Beat the butter, sugar, flour, salt and eggs with 4 tsp of the coffee and the salt until creamy.
3.
Spoon into the paper cases and bake for about 20 minutes until springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
4.
For the coffee buttercream: beat the butter until soft. Sift in the icing sugar and beat until light and fluffy. Beat in the remaining coffee until smooth. If the mixture is too stiff, add a little hot water.
5.
Spoon on top of each cake and sprinkle with a little coffee powder.
