Espresso Cupcakes


Ingredients :

240ml milk

20g instant espresso powder

80g unsalted butter, softened

280g caster sugar

240g plain flour

1 tbsp baking powder

¼ tsp salt

2 large eggs


Frosting:

50ml whole milk

20g instant espresso powder

500g icing sugar

160g unsalted butter, softened

To Make:

• Pre-heat oven 190C. Prepare your tin with cases.

• Lightly warm the milk, without boiling, and dissolve the espresso powder in it.

• Beat the butter, sugar, flour, baking powder, and salt until the consistency resembles fine breadcrumbs.

• Whisk the milk mixture and eggs together.

• Pour milk mix into the dry ingredients and combine

• Fill your muffin cases ¾ full and bake for 18-20 minutes



To make the frosting:



• Slightly warm the milk and dissolve the espresso powder and set aside to cool completely.

• Using an electric whisk combine the icing sugar and butter until sandy in consistency.

• Slowly start to add the milk mixture, mix until light and fluffy.

pipe or spread on to the cooled cupcakes



Enjoy :)





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