Coffee Cupcakes
Light fluffy cupcakes with a delicious coffee hit
Equipment
- 12 hole cupcake/muffin tin (You will use it twice)
- 24 cupcake cases
Ingredients
- 120 g Soft Butter 4oz
- 380 g Caster Sugar 10oz
- 3 large Egg Whites (use 4 if you only have medium)
- 1 tsp Vanilla Extract
- 2 tsp Good Quality Instant Coffee Made into a paste with just boiled water
- 225 g Self Raising Flour 8oz
- 6 fl oz Milk
Instructions
- Preheat the oven to 170C and line the tin with the cupcake cases (I use deep muffin cases - these are not fairy cakes)
- Using an electric whisk on a medium speed, mix together the butter and sugar until fully combined and pale and fluffy
- Add the vanilla extract and the egg whites whilst still mixing. Add the coffee.
- Scrape down the sides of the bowl with a spatula and reduce the speed to slow
- Pour in a little of the mix at a time and a tbsp of the flour alternately until it has all been added
- Have one last stir to make sure the ingredients are all combined and distribute evenly across the cupcake cases (You will need to do 2 batches if you only have 1 muffin tin)
- Bake for approx 18 minutes until cooked.
- Remove from the oven and leave to cool on a wire rack. Decorate according to your preference (See ideas in post)
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