Espresso Cupcakes

Name: Espresso Cupcakes
Ingredients: 1 tbsp instant coffee; 1/3 cup boiling water; 9 tbsp butter, chopped, at room temperature; 3/4 cup sugar; 2 None medium eggs; 1/3 cup self-raising flour, sifted; None None chocolate covered espresso beans, to decorate; None None Frosting; 1/2 tsp instant coffee; 2 tbsp milk, warmed; 7 tbsp butter, chopped, at room temperature; 2 1/2 cups powdered sugar

12 ingredients

8 steps

Ingredients

1 tbsp instant coffee
1/3 cup boiling water
9 tbsp butter, chopped, at room temperature
3/4 cup sugar
2 None medium eggs
1/3 cup self-raising flour, sifted
None None chocolate covered espresso beans, to decorate
None None Frosting
1/2 tsp instant coffee
2 tbsp milk, warmed
7 tbsp butter, chopped, at room temperature
2 1/2 cups powdered sugar

Directions

1

Preheat oven to 350°F. Line a 12-hole muffin pan with paper liners.
2

In a small bowl, dissolve coffee in boiling water. Set aside to cool.
3

Meanwhile, in a bowl, using an electric mixer, beat butter and sugar together until light and fluffy.
4

Add eggs, one at a time, beating well after each addition.
5

Lightly fold flour into creamed mixture alternately with coffee mixture, beginning and ending with flour. Divide mixture among paper liners until two-thirds full.
6

Bake 15-20 mins, until cooked when tested. Cool in pan 5 mins, then transfer to a wire rack to cool completely.
7

To make frosting, combine coffee and milk in a small bowl stir to dissolve. In a bowl, using an electric mixer, beat butter until pale. Add powdered sugar gradually, beating slowly. Add milk mixture. Beat until fluffy.
8

Spread frosting over cakes with a flat knife to create swirls and top with espresso beans to serve.