Cof­fee and hazel­nut cup­cakes with cream cheese ic­ing

Friday - - Good Food -

Prep time: 20 mins Bak­ing time: 20 mins Makes 12 120g but­ter 120g caster su­gar 2 eggs 1 tsp cof­fee essence 25ml brewed in­stant cof­fee* 150g plain flour 1 tsp bak­ing pow­der 100g hazel­nuts, chopped 12 fresh blue­ber­ries White choco­late shards, to serve

FOR THE IC­ING 100g cream cheese, soft­ened 200g ic­ing su­gar 2 tsp cof­fee pow­der

1 Pre­heat the oven to 170⁰C and line a 12-cup muf­fin tin with cases. In a large mix­ing bowl, beat to­gether but­ter and su­gar un­til creamy and fluffy.

2 Beat the eggs with the cof­fee essence and pour the mix­ture into the but­ter and su­gar, mix­ing thor­oughly un­til well com­bined.

3 Add the cof­fee, flour, bak­ing pow­der and hazel­nuts and mix well. Di­vide the mix­ture equally into the cases and bake for 20 mins or un­til a skewer in­serted in the cen­tre of a cake comes out clean. Leave to cool in the tin for 10 mins, then trans­fer to a wire rack.

4 Mean­while, to make the ic­ing, fold to­gether cream cheese, ic­ing su­gar and cof­fee pow­der. Swirl on top of each cup­cake and top with blue­ber­ries and white choco­late shards. * To make cof­fee, dis­solve about 1 tsp of in­stant cof­fee in 1 cup of boil­ing wa­ter. This recipe uses only 25ml so dis­card the rest – or drink it!

SIL­VENA SAYS: Wal­nuts are gen­er­ally con­sid­ered to com­ple­ment cof­fee the best, but hazel­nuts taste great too

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