Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Coffee Cupcakes with Dark Chocolate Sprinkles December 17, 2011


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

To decorate

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



Oatmeal Cookies December 15, 2011

Oatmeal Cookies


After making these once, why not try varying them by substituting desiccated coconut for some of the oats?

You could also add some chopped nuts, glace cherries or chocolate chips.



175g/6oz butter or margarine, plus extra for greasing

275g/9 1/2 oz demerara sugar

1 egg

4 Tbsp water

1tsp vanilla extract

375/13 oz rolled oats

140g/5 oz plain flour

1 tsp salt

1/2 tsp bicarbonate of soda



Preheat oven to 180C/gas mark 4 and grease a couple of baking sheets, or use baking parchment

Cream the butter and sugar together in a large mixing bowl.

Beat in the egg, water and vanilla extract until the mixture is smooth.

In a separate bowl, mix the oats, flour, salt and bicarbonate of soda.

Gradually stir the oat mixture into the butter mixture until thoroughly combined.

Put 30 rounded tablespoonfuls of cookie mixture onto the greased baking tins, making sure they are well spaced.

Bake in the oven for 15 minutes, or until the cookies are golden brown.

Remove the cookies from the oven and leave to cool for 5 minutes before placing on a wire rack to cool completely.


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