Coffee Cupcakes

These coffee cupcakes are dairy free, delicious, rich and creamy

Anyone that knows me knows that coffee is my absolute favourite thing, if I can get something in coffee flavour I’m getting it. So expect many more coffee flavoured treats from me in the future.

Scroll down to get to recipe!

Top tips for these cupcakes-

Cupcake tray – I recommend metal trays for making cupcakes, silicone trays are fine, you if you’re on the market for the perfect cupcake tray I recommend this one.

Cupcake Cases – These are great non-stick cases that you can get in so many different colours. And for a great price too. They’re a big size

Piping Bags – If you don’t use piping bags often, I recommend disposable bags like these. However, if you plan to use piping bags often, its much more cost effective and economic to use reuseable bags, I use this one.

This recipe makes 12 full sized deliciously caffeinated cupcakes.

What you’ll need-

• 160g Butter/spread/baking block
• 175g Caster Sugar
• 2 large free range eggs
• 2 shots of espresso coffee (sub this with strong instant coffee in 20mls of water)
• 175g Self Raising Flour
• 1 teaspoon Vanilla Extract

For the buttercream

• 125g Butter/Spread
• 250g Icing Sugar
• 1 shot espresso
• 1 teaspoon vanilla extract

Method

1. Pre-heat oven to 170 degree. Line a cupcake tray with 12 cases.
2. Whisk together butter and Caster sugar until fully combined and creamy texture.
3. Add in your coffee & vanilla extract whilst continually whisking.
4. Add eggs and flour alternating between the 2 a small amount at a time. Don’t add your wet mixture too fast as this is quite a wet mix and it can curdle.
5. Whisk together until fully combined.
6. Spoon into cupcakes cakes until they are 3/4 full. Leave space in the top of the case for rising.
7. Bake at 170 for 20 minutes. To check if they’re cooked insert a clean skewer into middle of a cupcake, if it comes out clean they are full cooked.
8. Remove from tray and place on a wire rack to cool.

Now you’ve got 12 tasty coffee cupcakes, time to make the buttercream.

For the buttercream

While cakes are cooling beat butter using electric mixer or beater. Beat until butter becomes light in colour (5-10 minutes). Add icing sugar small amount at a time. halfway through adding icing sugar, add coffee and vanilla extract. If buttercream feels too thick at this point add 1-2 tablespoons of milk (any plant milk also works for this). Continue to beat for a further 10 minutes after adding final ingredients.

Add to a piping bag with prefered piping nozzle and decorate once cupcakes are cool.