Mini Coffee Cupcakes
Festive mini coffee cupcakes ideal for post dinner petit fours. You could reduce the amount of icing by a third and spread it over the cake bases with a small palette knife instead of piping swirls using a piping bag.
Servings: 36 mini cupcakes
Ingredients
- 125 g butter softened
- 125 g caster sugar (superfine baking sugar)
- 2 large eggs
- 1 tsp ground coffee
- 110 g self raising flour
- 15 g cocoa powder
- <br>
- <em>For the topping</em>
- 120 g softened butter
- 360 g icing sugar (confectioners sugar)
- 30 ml milk
- 1/2 tsp ground coffee powder
- 2 drops coffee extract
- 1 bar of Aero cut into small shards
- Gold sprinkles
Instructions
- Preheat the oven to 190c / gas mark 5. In a large mixing bowl cream the butter and sugar together. This can be done by hand or with a handheld electric or stand mixer.
- Beat in the eggs one by one along and then fold in the flour, cocoa powder and ground coffee.
- Using two teaspoons, decant the batter into the paper cases. If you have 3 baking tins you can do them all at the same time otherwise do 12 at a time. You'll barely need a dollop per case.
- Bake the cakes for 8-10 minutes, they're very small so take care not to over bake.
- Allow the cakes to cool in the trays for a few minutes then transfer to a wire rack to cool completely.
- Meanwhile beat the softened butter into the icing sugar and add the milk, coffee powder and coffee extract. I blitz mine in the food processor to prevent clouds of icing sugar getting everywhere.
- To pipe the cupcakes, decant the buttercream into the disposable piping bag fitted with a star nozzle. Pipe a small swirl in a circular movement onto each cake before topping with some shards of Aero.
Notes
You will need a 12 hole mini muffin baking tin and paper cases.
To pipe swirls you will need a disposable piping bag with a star nozzle.
To pipe swirls you will need a disposable piping bag with a star nozzle.
Nutrition
Serving: 1g
