Makes approx 24, keeps 2 days, freezes before icing 2 month.
Ingredients:
1 1/2 cups self-raising flour
1 tsp baking powder
200 g butter softened
1 cup caster sugar
4 eggs
2 tsps vanilla extract
2 tbsps instant coffee granules
1/4 cup boiling water
11/2 cups chopped walnuts
Pre-heat oven to 170 degrees C. Line 2 12 hole muffin trays with cupcake paper/butter the moulds.
Sift together the flour and baking powder and keep aside
In a large mixing bowl, cream the butter for about 2 minutes. add half the sugar and cream for 2 mins, then add the remaining sugar and cream again till light and fluffy.
Add the eggs one at a time and beating after each addition for 1 min or until mixture is light and fluffy
Add vanilla and beat until combined
Add half the flour mixture and beat slowly until combined.
Dissolve the coffee in 1/4 cup water and add this to the mixture, mixing carefully.
Add the remaining flour and mix till combined. do not over beat as this can toughen the mixture.
If using walnuts, fold them into the mixture.
Spoon the mixture into the cupcake moulds and bake for 18-20 minutes or until fine skewer inserted comes out clean.
Remove from trays immediately and then let cakes cool for 30 mins before icing.
Coffee buttercream icing:
200 g butter softened
2 cups icing sugar (recipe asks for 8 but i didn't need 8!!)
1/4 cup milk
2 tbsp coffee granules
1 tbsp hot water
1 tbsp vanilla extract
Cream butter till light and fluffy. Add the icing sugar 1 cup at a time and cream.
Add milk and vanilla and mix till smooth.
Dissolve the coffee in the water and add to icing mixture.
Mix till the mixture is evenly coloured.
If mixture is too dry, add some more milk, and if its too wet, add some more icing sugar.
Ice the cakes and top with silver cachous and icing flowers or any other icing decoration of your choice.
Enjoy!
Note: You can also make a large cake using this recipe. I made one using a bundt tin but you can use any old tin depending on the shape you want.
-source: the crabapple cupcake book - Jennifer Graham
Ingredients:
1 tsp baking powder
200 g butter softened
1 cup caster sugar
4 eggs
2 tsps vanilla extract
2 tbsps instant coffee granules
1/4 cup boiling water
11/2 cups chopped walnuts
Pre-heat oven to 170 degrees C. Line 2 12 hole muffin trays with cupcake paper/butter the moulds.
Sift together the flour and baking powder and keep aside
In a large mixing bowl, cream the butter for about 2 minutes. add half the sugar and cream for 2 mins, then add the remaining sugar and cream again till light and fluffy.
Add the eggs one at a time and beating after each addition for 1 min or until mixture is light and fluffy
Add vanilla and beat until combined
Add half the flour mixture and beat slowly until combined.
Dissolve the coffee in 1/4 cup water and add this to the mixture, mixing carefully.
Add the remaining flour and mix till combined. do not over beat as this can toughen the mixture.
If using walnuts, fold them into the mixture.
Spoon the mixture into the cupcake moulds and bake for 18-20 minutes or until fine skewer inserted comes out clean.
Remove from trays immediately and then let cakes cool for 30 mins before icing.
Coffee buttercream icing:
200 g butter softened
2 cups icing sugar (recipe asks for 8 but i didn't need 8!!)
1/4 cup milk
2 tbsp coffee granules
1 tbsp hot water
1 tbsp vanilla extract
Cream butter till light and fluffy. Add the icing sugar 1 cup at a time and cream.
Add milk and vanilla and mix till smooth.
Dissolve the coffee in the water and add to icing mixture.
Mix till the mixture is evenly coloured.
If mixture is too dry, add some more milk, and if its too wet, add some more icing sugar.
Ice the cakes and top with silver cachous and icing flowers or any other icing decoration of your choice.
Enjoy!
Note: You can also make a large cake using this recipe. I made one using a bundt tin but you can use any old tin depending on the shape you want.
-source: the crabapple cupcake book - Jennifer Graham
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