Coffee Cupcakes by Nielsen-Massey

These delicate cupcakes contain coffee syrup made with Nielsen-Massey coffee extract, perfect for special occasions.

Method

Preheat the oven to 180°C (fan 160°C, gas mark 4). Line two cupcake trays with cupcake cases.
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.
Reduce the whisk speed and slowly add the eggs, along with a tbsp of the flour to prevent it from curdling.
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.
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.
Add some sugar syrup to the top of each cupcake.
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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200g Unsalted Butter (Softened)
100g Billington's Unrefined Golden Caster Sugar

This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons.
100g Billington's Unrefined Light Muscovado Sugar

The unique warm honey colour and creamy fudge flavour, which is incomparable to refined light brown sugar makes it the finest light brown sugar in the world. Its rich depth of flavour means it a superior substitute in any recipe calling for brown sugar. This versatile sugar is perfect for chewy cookies, gingerbread, biscuits and a huge variety of savoury dishes too.

Why do we recommend Billington's? Billington’s unrefined sugars are produced at source, with the aim of locking in, rather than refining out, the natural molasses of the sugar cane. It is this difference that gives Billington’s its unique richness, aroma, depth of flavour and natural colour that we love.
1 tsp Coffee Extract
4 Medium Free Range Eggs (Lightly beaten )
200g Self Raising White Flour
2 tbsp Strong Coffee

50g Billington's Unrefined Golden Caster Sugar

This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons.
4 tbsp Strong Coffee
1 tsp Coffee Extract

200g Cream Cheese
100g Unsalted Butter (Softened)
600g Billington's Unrefined Golden Icing Sugar

This unrefined golden icing sugar gives the most amazing caramel undertone and colour. It is perfect for buttercream, dusting cakes or making delicious macaroons.
1 tsp Coffee Extract
1 tbsp Strong Coffee