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Coffee cupcakes on stand

Coffee cupcakes

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Rating: 5 out of 5.31 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 18

These individual cupcakes with coffee frosting are easy to make and look great on a cake stand

  • Freezable (Freeze un-iced cakes only)
Nutrition: per serving
HighlightNutrientUnit
kcal268
fat17g
saturates11g
carbs26g
sugars21g
fibre0g
protein2g
low insalt0.4g
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Ingredients

For the icing

Method

  • STEP 1

    Heat oven to 170C/150C fan/gas 3. Line 18 holes in 2 bun tins with fairy cake cases. Beat the sugar with the butter until light and creamy. Beat in the eggs, one by one, adding 1 tbsp flour at the same time. Beat in the rest of the flour along with the espresso. Spoon into the cake cases and bake for 17 mins, swapping the trays after 12 mins. Cool on a wire rack.

  • STEP 2

    To make the icing, beat the butter until pale, then gradually beat in the icing sugar, followed by the espresso and the melted chocolate. When the cakes are completely cool, swirl the icing generously on top and decorate with coffee beans, if you like.

Goes well with

Recipe from Good Food magazine, March 2012

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Overall rating

Rating: 5 out of 5.31 ratings
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