Hello Again Lovelies.
When I find myself stressed or worried I tend to do a spot of baking, which is exactly what I did today.
I’d just like to say in no way am I a professional baker of any sort. I bake as a hobby, I’m not even saying I’m good at it. But it’s something I enjoy doing and sharing with you.
I decided to make Coffee Cupcakes. The ingredients are as followed:-
140g golden caster sugar
3 large eggs
140g self-raising flour
2 tbsp instant espresso mixed with 1 tbsp water
Can’t beat a bit of Old School The Wanted when baking cakes
Firstly I lined my Cake Tin with Cupcake Cases and preheated the oven to 150 degrees (Fan Oven)
The next step is to add 140g of Caster Sugar and 140g of Softened Butter and cream together
As I had no Self Raising Flour I needed to add a bit of Bicarbonate Soda to make my Cakes rise.
For this step you need to add one egg at a time to your creamed butter and sugar mixture, mix the egg in, then add a spoonful of flour and mix, keep repeating this until your 3 eggs and the 140g of flour is well mixed in.
Once the eggs and flour have been added mix until you have achieved a creamy consistency.
As I wanted to really taste the coffee I used my Starbucks Filter Coffee. But I’m sure instant coffee works just as good.
I waited for the coffee to cool down before adding it to my mixture.
Pour the cooled coffee into your cake mixture.
And you turn out with something like this once you have mixed your coffee in.
I’m sorry I forgot to take a picture before putting them in the oven, but I did have lots of mixture left over so I made a few more. Although I ran out of cupcake cases, fairy cake cases work fine too. 🙂
Pop them in the oven and they take around 15-20 minute to bake. Insert a clean skewer in the middle of your cake and if it comes out clean then your cakes are done.
Whilst the cakes are baking you can be getting on with the Buttercream. It states to use 200g Icing Sugar and 200g of Butter. I like a stiff Buttercream though so I used 300g icing sugar to 150g of butter. However you prefer to do it. I believe it’s trail and error as you can add more icing sugar if needed or more butter if that’s required.
Mix together until you achieved your desired consistency. You can also add more coffee to make a coffee buttercream, or whatever flavour you prefer. I opted to keep it how it is.
Allow your cakes to cool before you add the buttercream. They aren’t burnt I swear, they’re supposed to be that colour. (I hope)
Add your buttercream or any topping of your choice and decorate to your hearts content. I left some plain as my other half hates buttercream (I know right?!)
Will you be trying this recipe?
Thank you for reading.