Coffee Cupcakes
About the bake
These delicate cupcakes contain coffee syrup made with Nielsen-Massey coffee extract, perfect for special occasions.
Ingredients
For the Cupcakes
- 200gUnsalted butter (softened)
- 100gBillington's Unrefined Golden Caster Sugar
- 100gBillington's Unrefined Light Muscovado Sugar
- 1 tspNielsen-Massey Coffee Extract
- 4Medium free range eggs (lightly beaten)
- 200gSelf raising white flour
- 2 tbspStrong coffee
For the Coffee Syrup
- 50gBillington's Unrefined Golden Caster Sugar
- 4 tbspStrong coffee
- 1 tspNielsen-Massey Coffee Extract
For the Buttercream
- 200gCream cheese
- 100gUnsalted butter (softened)
- 600gSilver Spoon Icing Sugar
- 1 tspNielsen-Massey Coffee Extract
- 1 tbspStrong coffee
Method
Step 1
Preheat the oven to 180°C (fan 160°C, gas mark 4). Line two cupcake trays with cupcake cases.
Step 2
Using either an electric mixer or mixing bowl and whisk, beat the butter and sugars together until pale and fluffy, then whisk in the coffee extract and coffee.
Step 3
Reduce the whisk speed and slowly add the eggs, along with a tbsp of the flour to prevent it from curdling.
Step 4
Add the remaining flour and then using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch. Leave the cakes to cool a little on a wire rack.
Step 5
To make the syrup, place the golden caster sugar in a pan with the strong coffee. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool stir in 1tsp of coffee extract.
Step 6
Add some sugar syrup to the top of each cupcake.
Step 7
To ice, put the cream cheese, butter, coffee extract, coffee and golden icing sugar in a mixing bowl and slowly mix together until light and fluffy. Place in a piping bag and ice accordingly.
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