Tried to make a little rhyme out of that, not sure which is more terrible, that or the fact that I made these cupcakes because I almost forgot my mums birthday, until the morning of it?!
I used a slightly different approach to these, mainly because I’ve had problems in the past when approaching coffee cupcakes with their lack of taste after baking. The mixture tastes strong enough, but there is simply no taste in the cake itself. This recipe, whilst not vastly different made a serious change to the cakes and I am pleased to say they turned out much like my morning coffee, strong and de-bloody-licious.
I mixed 175g of self raising flour with 175g of butter, 175g of caster sugar and whisked with 3 large eggs, making sure to really get air to the mixture. Smooth and fluffy is the aim, if your getting little clumps, try and electric hand whisk, but make sure you re-fold some air back into it! Then slip in 75g of finely chopped pecans (not necessary, but they compliment the flavours well) along with 50ml of double strength espresso coffee. You may want to add a pinch of baking powder if you feel you’ve knocked some of the air out as well. Split this up into about 12/14 baking cases and whack em in at 180!
They should only need 15 mins, do not over cook! Ease a metal skewer into the middle of one if your unsure whether the mixture is cooked or not.
For my icing, I used two large spoon fulls of cream cheese, mountains of icing sugar, and added espresso instead of water until it was thin enough to pour, strong enough to taste and stiff enough to set.
I finally piped some thick pink icing on to the top using a tiny nozzle, and enjoyed some baby cupcakes (which were about as small as a 2p coin) on the side of my breakfast coffee the next morning.
Love the worst daughter in the world (or the best depending on which way you look at it).
