Coffee Cupcakes
Servings 12 cupcakes
Ingredients
Cupcakes
- 175 g Unsalted Butter Room Temperature
- 3 Eggs
- 175 g Caster Sugar
- 175 g Self-Raising flour
- 3 tbsp Coffee
- ½ tsp Baking Powder
Buttercream
- 1.36 kg Unsalted Butter Room Temperature
- 900 g Icing Sugar
- 3 tbsp Coffee
- 200 g Pasteurized Egg Whites
- 50 g Cocoa Powder
Instructions
Cupcakes
- Preheat oven to 180 degrees/ gas mark 4. Place 12 cakes into a 12 hole muffin tin.
- Place the butter and sugar in a bowl and mix until fully incorporated. Add the eggs, one at a time, beating until everything is fully incorporated.
- Sift the flour in a separate bowl along with the coffee beating on a low speed until combined.
- Divide the mixture between the cases and bake in a pre-heated oven for 20 minutes until well risen. Leave to cool on a wire rack.
Buttercream
- Measure egg whites and powdered sugar into a bowl. Using the paddle attachment, beat on medium/high for 5 minutes until it is white and glossy.
- Set mixer to medium, gradually add butter making sure all combined before adding next piece.
- Once all the butter is incorporated then beat for 5-10 minutes on medium/high until light and fluffy.
- Then add the coffee and fold in until fully incorporated.
- Once the buttercream is ready, fill a piping bag with a star nozzle on the end and pipe on to the cooled cupcakes.