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Cappuccino cupcakes

(20 ratings)

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Capuccino cupcakes
Capuccino cupcakes
  • Makes: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

Grown-up cupcakes for when you need more than anything, a cup of tea and a sit down

Ingredients

  • 100g buttery spread
  • 100g golden caster sugar
  • 2 eggs
  • 100g self raising flour, sifted
  • tsp baking powder
  • 2 tsp instant coffee, mixed with 100ml boiling water, and cooled

For the buttercream topping:

  • 75g buttery spread
  • 5 tbsp icing sugar 
  • Dusting of cocoa powder

Method

  1. Heat the oven to 180C/fan 160C/ 350F, gas 4.
  2. Either place 12 silicone fairy cake cases on a baking sheet or line a 12-hole baking tin with fairy cake cases.
  3. Beat together the buttery spread, sugar, eggs, flour and baking powder with 4 tsp of the coffee mix.
  4. Spoon the mix into the cases. Cook for 18-20 minutes until light golden and springy. Leave to cool.
  5. For the butter cream topping: Beat the buttery spread and sugar in a large bowl with a wooden spoon or preferably an electric mixer until pale and fluffy. Spread over the cup cakes and dust with a little cocoa powder.


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(20 ratings)

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