Coffee Shot Cupcakes Recipe

Veg   CD   25mins plus cooling

A Coffee flavoured cupcake recipe with coffee Glace icing

Makes approx. small 10 Cupcakes (fairy cakes)     Cold  Vegetarian   Fruit  Cupcakes  Cakes  Baked Fayre   

Ingredients for the cupcakes

4 teasp Instant Coffee granules

Hot Water

50g/2oz Self Raising Flour

50g/2oz Margarine

50g/2oz Caster Sugar

1 Egg, beaten

For the topping ( Icing frosting)

100g/4oz Icing Sugar (confectioners)
1 teasp Instant Coffee

1 tbsp Hot Water
 

Instructions

1. Preheat the oven to 190C, 375F, Gas mark 5 and place some paper fairy cake cases on a baking tray, evenly spaced apart.

2. Mix the coffee with just enough boiling water to dissolve then place in a large mixing bowl together with the remaining cupcake ingredients and beat with a wooden spoon until well blended.

3. Place 1 heaped teaspoon of the mixture in each paper case, smooth the tops, then bake towards the top of the oven for 12-15 minutes, until well-risen, golden and firm to the touch. Cool on wire racks.

5. Once the cupcakes and cold, mix the instant coffee with the hot water to dissolve then place the icing sugar and coffee  in a mixing bowl and beat together until well blended and smooth.

6. Drizzle the Glacé icing mixture over the top of each cupcake and allow to set for at least 24 minutes before serving.

More Cupcake Recipes

Cake Recipes  |  Bread & Bun Recipes  |  Biscuit/Cookies & Pastries Recipes

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