Welcome back to Baketember! I’m back today with a recipe that I’ve created for the perfect mini coffee cupcake. I’m a huge coffee addict and love infusing anything with an injection of coffee flavour. These cupcakes are mocha inspired; chocolate, coffee and milk being the main flavours that feature throughout.
- 110g plain flour
- 110g caster sugar
- 110g unsalted butter
- 2tsp baking powder
- 2tsp vanilla extract
- 1tsp instant coffee, 1tsp cocoa powder, mixed into a paste with 3tbsp boiling water
- 2 eggs
- 140g unsalted butter
- 280g icing sugar, sifted
- 1-2 tbsp milk
- 2tsp instant coffee, mixed into a paste with 1tsp boiling water
- Line a mini cupcake tray with cases and pre-heat the oven to 180 degrees Celsius.
- Mix the butter and sugar together in a kitchen aid until they have a pale colour and fluffy consistency. This should take about 4-5 minutes.
- Next, mix in the eggs one by one and then the vanilla extract- I use the Nielsen-Massey brand which is slightly more expensive but has a much more authentic vanilla taste than Dr Oetker or other, cheaper brands.
- Sift in the flour little by little, continuing to mix the batter with a steady and consistent speed.
- Now you can add the mocha mix (chocolate and coffee paste) and combine until the batter is completely light brown and equally incorporated.
- Spoon the batter into the cupcake cases and bake in the centre of the oven for 12-15 minutes.
- To prepare the frosting, cream together the icing sugar and butter for about 7 minutes until they form a pale colour. Add the icing sugar little by little to avoid huge clouds of icing sugar billowing out of your mixer and covering the kitchen/your clothes- that’s my biggest mistake each time!!
- Add a little milk to loosen the mixture and create a better texture, then you can add the coffee paste once you’re happy that everything has been incorporated enough. The mixture will become even looser so if you’re after a thicker structure, then don’t add the milk to ensure that there’s not too much liquid involved.
- Use a star-tipped icing nozzle, spoon the icing into a piping bag and once the cupcakes are completely cool, pipe as much or as little onto them as you’d prefer. My cakes tend to be more icing than sponge so I go for huge towers of icing, which actually reminds me of a cappuccino anyway.
- You can add grated chocolate on top to make it look even more like a hot drink, although I prefer without as I’m trying to cut down on chocolate- it’s not going that well to be honest…
And there we have it! I love mini cupcakes as any miniature foods are just so cute and fun, plus you can eat more of them without feeling all that cake guilt! Well, that’s what I tell myself anyway when I’m tucking into my 3rd one with a nice cuppa…
Lots of Love,