Coffee Cupcakes

Name: Coffee Cupcakes
Total time: 1 h
Ingredients: ▢ 2 tbsp coffee powder - or instant coffee granules ground in a spice grinder or pestle and mortar; ▢ 150 g self-raising flour; ▢ 165 g soft light brown sugar; ▢ 165 g soft margarine - or butter; ▢ 3 medium eggs; ▢ 1½ tsp milk; ▢ ⅛ tsp salt; ▢ 12 cupcake cases

charlotteslivelykitchen.com

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Total: 60

Servings: 12

Ingredients

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▢ 2 tbsp coffee powder - or instant coffee granules ground in a spice grinder or pestle and mortar▢ 150 g self-raising flour▢ 165 g soft light brown sugar▢ 165 g soft margarine - or butter▢ 3 medium eggs▢ 1½ tsp milk▢ ⅛ tsp salt▢ 12 cupcake cases

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Instructions

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Step 1

Pre-heat your oven to 160ºC/140ºC fan.

Step 2

Place your cupcake cases into a muffin tin.

Step 3

Sift the self-raising flour (150g), coffee powder (10g) into a large bowl and salt (⅛ tsp). Add the remaining ingredients (3 medium eggs, 165g soft margarine, 165g soft light brown sugar and 1½ tsp milk) and mix until fully combined (either by hand or using an electric mixer on a low speed).

Step 4

Divide the mixture equally between the muffin cases (I use a cupcake scoop to help split it evenly).

Step 5

Bake for 18-20 minutes until a skewer inserted into the middle comes out clean. Leave the cupcakes to cool in their tins for about 10 minutes and then move them to a wire rack to cool fully before decorating.