Mocha Cupcakes
Deliciously light and fluffy cupcakes.
Serves:
12
Level:
easy
Prep Time:
15 minutes
Cook Time:
20 minutes
Ingredients...
- 35ml (2 tbsp) Camp Coffee
- 140g (5oz) golden caster sugar
- 140g (5oz) butter, softened
- 3 large eggs
- 130g (4½ oz) self-raising flour
- 1/2 tsp baking powder
- 10g (½oz) cocoa powder
For the icing
- 35ml (2 tbsp) Camp Coffee
- 200g (7oz) butter, softened
- 200g (7oz) icing sugar
- 50g (1¾oz) plain chocolate, melted
Method...
- 1. Heat oven to 170°C/325°F fan/Gas Mark 3.
- 2. Line a cupcake tin with cupcake cases.
- 3. Beat the sugar with the butter until light and creamy. Beat in the eggs, one by one, then add the Camp Coffee.
- 4. Sieve the flour, baking powder and cocoa powder together and then fold into the mixture. Spoon into the cake cases and bake for 18- 20 minutes. Cool on a wire rack.
- 5. To make the icing, beat the butter until pale, then gradually beat in the icing sugar, followed by the Camp Coffee and melted chocolate. When the cakes are completely cool, swirl the icing generously on top.
