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Coffee Bean Individual Cakes

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Coffee Bean Individual Cakes
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
0
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Ingredients

for
12
For the cupcakes
½ cup
¼ cup
superfine caster sugar
¼ cup
2
large eggs
1 cup
2 teaspoons
instant Espresso powder (dissolved in 1 tbsp boiling water and cooled)
½ cup
chopped Walnut
For the coffee buttercream
1 ¾ cups
½ cup
1 tablespoon
black Coffee (cooled)
hot water (if needed)
To decorate
12
Chocolate Coffee bean

Preparation steps

1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Grease 12 foil muffin cups and place on a baking tray.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy, then beat in the eggs, one at a time with a little of the flour, until smooth.
3.
Stir in the cooled coffee, followed by the remaining flour and walnuts and stir gently until blended.
4.
Spoon into the muffin cups and bake for 20-25 minutes, until well risen and springy to the touch. Place on a wire rack to cool completely.
5.
For the coffee buttercream: beat the butter until soft. Sift in the icing sugar and beat until light and fluffy. Gradually beat in the coffee until smooth. If the mixture is too stiff add a little hot water.
6.
Spoon into a piping bag and pipe a swirl on each cake. Place a chocolate coffee bean on top of each cake.