Boozy Coffee Cupcakes
Infused with the rich flavour of Tia Maria, these boozy coffee cupcakes are for adults only.
Serves: 12
Level: medium
Prep Time:
20 minutes
Cook Time:
20-25 minutes
Ingredients...
For the cake
- 1 tbsp Camp Coffee
- 125g butter, softened
- 100g light brown soft sugar
- 3 medium eggs
- 150g self-raising flour
- ½ tsp baking powder
- 75ml Tia Maria
- Chocolate covered coffee beans, for decoration
For the icing
- 1 tbsp Camp Coffee
- 20g plain flour
- 2 tbsp full fat milk
- 50ml Tia Maria
- 100g softened butter
- 100g icing sugar
Method...
- 1. Preheat the oven to 180˚C/350˚F/Gas Mark 4. Line a muffin tray with 12 cupcake cases.
- 2. Whisk together the butter and sugar with an electric mixer until pale and fluffy.
- 3. Add the eggs one at a time, whisking well after each addition.
- 4. Sift in the flour and baking powder, then whisk until combined. Once combined, mix in the Tia Maria and Camp Coffee.
- 5. Divide the batter between the cupcake cases so each case is two-thirds full. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Turn the cupcakes out onto a wire rack and leave to cool completely.
- 6. To make the icing, whisk together the flour, milk and Tia Maria in a small pan until smooth.
- 7. Place the icing mixture over a medium-low heat and whisk constantly until it has thickened into a very thick paste. Scrape it into a small bowl, cover with cling film directly on the surface and refrigerate until completely cold.
- 8. In a separate bowl, whisk together the butter and sugar for several minutes until the mixture is light and fluffy and the sugar has dissolved.
- 9. Slowly add in the chilled icing mixture a little at a time, whisking well after each addition, until it is all incorporated. Don't be tempted to add any extra liquid to the icing or it may split.
- 10. Transfer the icing into a piping bag which is fitted with a large open star nozzle. Decorate each cupcake with the icing and then top with the chocolate covered coffee beans.