Coffee cupcakes

Coffee cupcake

Baking is one of my favourite things, especially making cupcakes. I have had this coffee cupcake recipe for a long time and just hadn't made it. Yesterday I decided to begin working my way through recipes that I've put aside instead building up even more. It was really quick and easy.

These cupcakes don't actually have an eggs in them (the recipe says to use eggs), but I have heard that you can use apple juice or yogurt as a replacement. So I just gave it a go with a bit of guessing, I think I used a little too much yogurt but it still tastes yummy.

Yes I did drink tea whilst eating a coffee cupcake, no I didn't find it a bad mix. It was yummy.

Coffee cupcake with tea

I made a buttercream icing instead of the one in the recipe because I didn't have double cream. I also put a lot more coffee in than it said (probably a little too much as it is very strong now).

I got the recipe from: 'Gorgeous Cakes' by Annie Bell (p.20).

CAKE:
1 heaped tablespoon cocoa powder
110g plain flour 110g golden caster sugar
110g unsalted butter, diced
2 medium eggs
1 teaspoon baking powder

TOPPING:
200ml double cream
3 tablespoons strong black coffee
30g icing sugar
Chocolate powder
Chocolate covered coffee beans or buttons

Preheat the oven to 180ºC fan/200ºC/gas mark 6. Place all the ingredients for the cake in a food processor and cream together. Makes around 14 paper cases and fill them two-thirds with the cake mixture. Bake for 17-20 minutes until risen and springy to the touch, then remove and leave to cool.
The topping: whisk the cream, coffee and icing sugar until stiff. Drop a teaspoon of the cream onto each cake. Decorate with chocolate powder using a tea strainer, and add a bean or button.

Coffee cupcakes and tea