110g butter or margarine, at room temperature
110g demerara sugar
120g light brown sugar
2 large eggs
125g self-raising flour, sifted
120g plain flour, sifted
1/4 tsp vanilla extract
1 Tbsp instant espresso powder
125 ml milk, at room temperature
1 batch of Coffee Buttercream Icing, see below
Dark chocolate Sprinkles, walnuts or chocolate covered espresso beans
Preheat the oven to 180C/350F/gas mark 4
In a large mixing bowl cream the butter and sugars until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer.
Add the eggs, one at a time, mixing for a few minutes after each addition. Don’t worry if the mixture splits a bit after adding the eggs-this will not affect the outcome.
Combine the flours in a separate bowl.
Mix the vanilla extract and espresso powder with the milk in a jug and stir to combine.
Add one-third of the flours to the creamed mixture and beat well.
Pour in one-third of the milk and beat again.
Repeat these steps until all the flours and milk have been added.
Carefully spoon the mixture into paper cupcake cases, filling them to about two-thirds full.
Bake in the oven for 25-30 minutes until slightly raised and golden brown. To check they are cooked, insert a skewer in the centre of on of the cakes-it should come out clean.
Remove from the oven and leave in the itins for 10 minutes before carefully placing on a wire rack to cool completely.
Once they are completely cool, ice with coffee buttercream and decorate.
Coffee Buttercream Icing
If used on a chocolate cake it makes a perfect Mocha Cake 😉
150g butter, at room temperature
1 Tbsp milk, at room temperature
2 tsp instant espresso powder, dissolved in a small amount of hot water
350g icing sugar, sifted
In a large mixing bowl beat the butter, milk, espresso mixture and half the icing sugar until smooth-this can take several minutes with an electric hand mixer.
Gradually add the remainder of the icing sugar to produce a buttercream of a creamy and smooth consistency
Same recipe, different toppings