Recipes

Simple Icing Espresso Cupcakes

A treat for coffee lovers!

Makes 12 -16 regular cupcakes

Ingredients:

For The Cupcakes

240ml (8 ½ fl oz) Milk

20g (3/4 oz) instant espresso powder

80g (3oz) unsalted butter, softened

280g caster sugar

240g (8 ½ oz) plain flour

¼ tsp salt

2 large eggs

For Icing

3 tblsp (50 ml)semi skimmed milk

2 tsps Instant espresso powder

350g Simple Royal Icing

125g unsalted butter softened

Walnut halves to decorate

1. Preheat the oven to 190 deg C (375deg F), Gas mark 5, and fill a muffin tin with muffin cases.

2. Lightly warm the milk, without boiling it, and dissolve the espresso powder in it. Using a hand-held or freestanding electric mixer with the paddle attachment, beat together the butter, sugar, flour, baking powder and salt on a low speed until they are like fine breadcrumbs in consistency.

3. Pour the coffee flavoured milk into a jug, add the eggs and whisk by hand until combined. Pour ¾ of this milk mixture into the dry ingredients and mix together on a low speed, then increase the speed to medium and keep beating until smooth and thick. Scrape down the sides of the bowl, then pour in the rest of the milk mixture and continue to beat on a medium speed until everything is mixed together and you have a smooth batter.

4. Divide this between the muffin cases, filling each case by two thirds. If any batter remains, use this to fill up to four more cases in a separate tin. Bake in the oven for 18 – 20 mins, then transfer to a wire tray to cool completely before adding the icing. For the Icing

5. As before, slightly warm the milk and dissolve the espresso powder in it. Set aside to cool before using.

6. Using the electric mixer with the paddle attachment, set on a low speed, beat the icing sugar with the butter until they are fully combined and the mixture is sandy in consistency. Slowly start to add the coffee flavoured milk, then, once mixed in, increase the speed to high and beat until light and fluffy.

7. Place spoonfuls of icing on to the cooled cupcakes, smoothing the tops with a palette knife and swirling to finish. Decorate each cupcake with a walnut half.