Coffee Bean Individual Cakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Healthy, because
Even smarter
This is the perfect treat for coffee lovers! It is higher in sugar, but it is always good to have a treat every once in a while to make the heart happy and to keep a diet that is not too restrictive.
To remove some of the sugar, leave out the buttercream and just eat these like muffins rather than cupcakes. They will still taste wonderful but will not be as high in calories and will give you more sustainable energy.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- ½ cup butter
- ¼ cup superfine caster sugar
- ¼ cup light brown sugar
- 2 large eggs
- 1 cup self-rising flour (sifted)
- 2 tsps instant Espresso powder (dissolved in 1 tbsp boiling water and cooled)
- ½ cup chopped Walnut
- For the coffee buttercream
- 1 ¾ cups powdered sugar
- ½ cup unsalted butter
- 1 Tbsp 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.
