Desserts & Baking

Espresso cupcakes

Makes 12
Easy
15 minutes
15 minutes

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Ingredients

Method
  • 140 g caster sugar
  • 140 g butter
  • 3 free-range eggs
  • 140 g self-raising flour
  • 2 T instant coffee dissolved in 1 T hot water
  • For Icing

  • 250 g butter
  • 250 g icing sugar sifted
  • 2 T instant coffee
  • 1 T hot water

Method

Ingredients

1 Preheat the oven to 180°C. Line a 12-hole muffin pan with cupcake cases.

2 Cream the sugar and butter until pale and fluffy. Add the eggs one at a time, then mix in the flour and coffee. Spoon the mixture into the cupcake cases until three-quarters full.

3 Bake for 10–15 minutes, then allow to cool.

4 To make the icing, cream the butter and icing sugar. Divide the icing in half and add the coffee to one bowl of icing and mix well.

5 Spoon the icing into a piping bag fitted with a rose-tip nozzle, alternating the two colours, then pipe onto the cupcakes.

Find more coffee recipes here. 

Photographs: Andrea van der Spuy
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Marizen Smit

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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