CUPCAKE HEAVEN
Coff ee cupcakes
MAKES 12
180g (6oz) plain flour
2 tsp baking powder
125g (4½oz) unsalted butter
200g (7oz) brown sugar
2 free-range eggs
100ml (3½floz) milk
30ml (1floz) Dualit NX® or Compostable Single Origin coffee (one espresso shot)
your favourite vanilla buttercream (optional)
1 Preheat the oven to 180C/Gas Mark 4.
2 Sift the flour and baking powder into a bowl, then set aside. Prepare a muffin tin with 12 cupcake cases.
3 Cream the butter and sugar until fluffy. Add the eggs one at a time, scraping down the side of the bowl as necessary.
4 Beat in the espresso. Mix in the flour in three parts, alternating with the milk.
5 Spoon the mixture into the cupcake cases and bake for 20 minutes or until cooked.
6 Allow to cool, then top with vanilla buttercream if you wish.
Carrot cake cupcakes
MAKES 12
150g (5½oz) carrots175g (6oz)½ tsp bicarbonate of soda150g (5½oz) light brown soft sugar¼ tsp cinnamon¼ tsp nutmeg3 free-range eggs100ml (3½floz) sunflower oil70ml (2½floz) buttermilk
You’re reading a preview, subscribe to read more.
Start your free 30 days