Coffee Buttercream Cakes
- For the cupcakes
- ⅔ cup butter
- ¾ cup sugar
- 3 eggs
- ⅜ cup cream (35% fat)
- 1 ½ Tbsps Instant Coffee powder
- 1 ¼ cups self-rising flour
- ½ cup Almond flour
- 1 pinch salt
- For the buttercream
- 2 ¼ cups powdered sugar
- ½ cup unsalted butter
- 1 tsp vanilla extract
- To decorate
- Instant Coffee powder
- 12 roasted Coffee bean
1 großer Pot mit Deckel, 1 Fork, 1 Cutting board, 1 Small knife, 1 Salad spinner, 1 Coarse grater, 1 Tablespoon, 1 große beschichtete Skillet, 1 Slotted spatula, 1 Baking sheet, 1 Parchment paper, 1 Knife, 1 Teaspoon, 1 Salad bowl, 1 Small bowl, 1 Whisk
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Beat the sugar and butter in a mixing bowl until creamy. Gradually beat in the eggs and cream.
Sift in the instant coffee and flour and stir into the mixture with the ground almonds and salt until just combined.
Spoon into the paper cases and bake for 25 minutes until risen and springy to the touch. Cool in the tins for 5 minutes and then place on a wire rack to cool completely.
For the buttercream: beat the butter until very soft. Sift in the icing sugar and beat until light and fluffy. Gradually beat in the vanilla until smooth. If the mixture is too stiff add a little hot water.
Spoon into a piping bag and pipe a swirl on each cake. Sprinkle with a little coffee powder and place a coffee bean on top of each cake.