[Contains affiliate links to suggested baking products] A good old standby that I know will work every single time. You don't have to be a coffee lover to love Coffee Cupcakes. In fact, I know several people who cannot stand a cup of coffee but would happily delve into one or more of these cupcakes.
You don't need any special coffee to make these - Good quality instant is just perfect. I use 2 teaspoons of Douwe Egberts with just enough recently boiled water to make it dissolve and form a paste.
What frosting goes with coffee cupcakes?
For decorations, You can use Vanilla or Coffee Frosting (or even this White Chocolate Frosting). If you are not a buttercream or frosting fan, simple runny icing is just as good (try it mixed with 1 teaspoon of dissolved coffee for a coffee flavour icing too!)
How to fill cupcake cases evenly?
Your secret weapon is an ice-cream scoop! Once you use an ice-cream scoop, you will never look back. So easy to get your cases filled evenly. I also find that this helps the cupcakes cook more evenly and less likely to get a dome top. Not sure that's the science behind it, but that's what I find.
Coffee Cupcakes
Equipment
- 12 hole cupcake/muffin tin (You will use it twice)
- 24 cupcake cases
Ingredients
- 120 g Soft Butter 4oz
- 380 g Caster Sugar 10oz
- 3 large Egg Whites (use 4 if you only have medium)
- 1 tsp Vanilla Extract
- 2 tsp Good Quality Instant Coffee Made into a paste with just boiled water
- 225 g Self Raising Flour 8oz
- 6 fl oz Milk
Instructions
- Preheat the oven to 170C and line the tin with the cupcake cases (I use deep muffin cases - these are not fairy cakes)
- Using an electric whisk on a medium speed, mix together the butter and sugar until fully combined and pale and fluffy
- Add the vanilla extract and the egg whites whilst still mixing. Add the coffee.
- Scrape down the sides of the bowl with a spatula and reduce the speed to slow
- Pour in a little of the mix at a time and a tbsp of the flour alternately until it has all been added
- Have one last stir to make sure the ingredients are all combined and distribute evenly across the cupcake cases (You will need to do 2 batches if you only have 1 muffin tin)
- Bake for approx 18 minutes until cooked.
- Remove from the oven and leave to cool on a wire rack. Decorate according to your preference (See ideas in post)
Suggested baking equipment
