Cream-topped Coffee Cakes
5,3 / 10
- For the cupcakes
- ⅔ cup butter
- ¾ cup sugar
- 3 eggs
- ⅜ cup cream (48% fat)
- 1 ½ Tbsps Instant Coffee powder
- 1 ¼ cups all-purpose flour
- 1 tsp Baking powder
- ½ cup Almond flour
- 1 packet Baking powder
- 1 pinch salt
1 Skillet, 1 Small skillet, 1 Baking sheet, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Box grater, 1 Lid, 1 Immersion blender
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, flour and baking powder 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.
For the coffee syrup: split the vanilla pod lengthways and scrape out the paste. Put into a pan with the espresso, vanilla pod and sugar and heat slowly. Bring to a boil and simmer for 5 minutes. Set aside and leave to cool. Remove the vanilla pod.
Drizzle the warm cakes with the syrup and leave to cool.
To decorate: whisk the cream until stiff and spoon into a piping bag. Pipe swirls on top of the cakes and place a raspberry on each cake.