Cof­fee cup­cakes with choco­late frost­ing

Friday - - Good Food -

Prep time: 15 mins Bak­ing time: 15 mins Makes 12

FOR THE CUP­CAKES: 175g self-rais­ing flour 175g but­ter, at room tem­per­a­ture 175g caster su­gar 3 large eggs 3 tbsp espresso cof­fee 75g pecans, roughly chopped

FOR THE SYRUP 2 tbsp hot espresso cof­fee 50g light mus­co­v­ado su­gar

FOR THE TOP­PING 100g mas­car­pone, at room tem­per­a­ture 50g milk choco­late, melted and cooled 12 pe­can halves

1 Pre­heat the oven to 180°C. In a large bowl, whisk to­gether the flour, but­ter, su­gar and eggs un­til smooth and fluffy. Fold in the cof­fee and chopped nuts.

2 Spoon the mix­ture into 12 cup­cake cases and set them in a muf­fin tin. Bake for 15 min­utes or un­til cup­cakes have risen and are firm to the touch.

3 Mean­while, to pre­pare the syrup, stir to­gether the espresso cof­fee and su­gar.

4 As soon as the cup­cakes come out of the oven, gen­tly pierce them sev­eral times with a skewer and driz­zle over the syrup. Leave them to cool.

5 To make the top­ping, whisk the mas­car­pone and melted choco­late to­gether un­til smooth. Spread over the cakes and dec­o­rate with a pe­can half.


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