These are amazing! Get your finest coffee out everyone it will not be wasted here. These really taste like more and seem like a perfect family treat on a cold Autumn day. The coffee taste isn't over powering and the soft as air buttercream will melt in your mouth.
Go on...Try one
These are SO quick and simple!
You will get 12 - 16 depending on cases
175g self-raising Flour
175g caster sugar
175g butter, room temp
3 eggs
45ml espresso or your favourite blend
Topping
100g butter, room temp
100g icing sugar, add more to taste
1 tbsp butter vanilla or vanilla extract
Toffee Sauce to drizzle in delight!
Pre heat oven to 180C/356F
Large bowl, add flour, butter, sugar, eggs
No sifting or messing about
Whisk like there is no tomorrow!
Once all is soft and fluffy, gently fold in the coffee with a metal spoon
Or you can add while whisking
Pop into muffin cases/cupcake cases and bake for 15 mins
Move to a wire rack to cool
With the buttercream you are going to whisk it on high until it is air in a bowl. I want to be able see the air bubbles from here!
Again nothing fancy, butter, sugar, flavouring into a bowl and whisk, whisk, whisk!
Use a piping bag to add a little to each cupcake. You don't want to add too much because the buttercream will over power the coffee if you do. Pop into the fridge for a few minutes to set the buttercream a little.
Drizzle (with delight) the toffee over the top and enjoy!
They are the fastest cupcakes you've ever made right?!
R x
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