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Delicious & super easy cappuccino cupcakes

Delicious & super easy cappuccino cupcakes

Ingredients:
  • 270G Caster Sugar
  • 270g Butter (At room temperature)
  • 4 Eggs ( at room temperature)
  • 4 tbls of coffee and 1 tbls of cocoa dissolved in 3 tbls of boiling water and cooled
  • 315g self-raising flour sifted
  • For the butter cream frosting:
  • 350g icing sugar
  • 300g butter (at room temperature)
  • 2 tbls of coffee dissolved in boiling water and cooled
Coca for dusting
 
Method
  • Cream the butter and caster sugar together, until light, pale and fluffy. This can be done by hand with a wooden spoon or in a mixer on a medium speed. This is the most important part of making any cake/cupcake. If you do not mix the butter and sugar until fluffy the cake will not be soft and moist. Once creamed together, add the eggs one at a time until blended into the mixture.  Then fold in the flour ½ at a time. Once mixed thoroughly add the coffee and chocolate mixture and stir through the mix until evenly mixed.
  • Separate the mixture into 20 cupcake cases and bake at 160°c for 20 minutes until the cupcake springs back when touched on top.
 
To make the butter cream
  • It is best to use a mixer, the high speed setting gets the frosting really light and fluffy, but it can be done by hand with a wooden spoon and some elbow grease! Cream the butter until really soft then add the icing sugar 1/3 at a time. Once all the icing sugar has been added and there are no lumps then add the coffee mixture. It is really important that the coffee mixture is cool, if not then the butter will melt and the frosting will curdle and separate. If you are using a mixer put the mixture on high speed for a couple of minutes until the frosting becomes paler in colour and really light. 
  • Once the cupcakes are thoroughly cooled, you can now frost them using a piping bag for a nice effect or just using a pallet knife for the home made look. Once frosted you can dust them with come cocoa through a sieve and there ready to eat!
They will keep in an airtight container for 4-6 days

This recipe works great for a coffee cake also, just double up on the buttercream ingredients to make sure you have enough to cover the whole cake. 
 
This recipe was given to us by Eye Candy Cakes. Check them out on facebook