Coffee cupcakes

afternoon tea buffet cake stand coffee and chocolate coffee cream finger food frosting iced cakes individual cakes tea stand

N/A

Makes 18

Source

Ingredients

140g golden caster sugar

140g butter , softened

3 large eggs

140g self-raising flour

2 tbsp instant espresso mixed with 1 tbsp water

few chocolate-coated coffee beans , to decorate (optional)

200g butter , softened

200g icing sugar

2 tsp instant espresso mixed with 1 tbsp water

50g plain chocolate , melted

Method

Heat oven to 170C/150C fan/gas 3. Line 18 holes in 2 bun tins with fairy cake cases. Beat the sugar with the butter until light and creamy. Beat in the eggs, one by one, adding 1 tbsp flour at the same time. Beat in the rest of the flour along with the espresso. Spoon into the cake cases and bake for 17 mins, swapping the trays after 12 mins. Cool on a wire rack.

To make the icing, beat the butter until pale, then gradually beat in the icing sugar, followed by the espresso and the melted chocolate. When the cakes are completely cool, swirl the icing generously on top and decorate with coffee beans, if you like.