Coffee and hazelnut cupcakes with cream cheese icing
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