Coffee Cupcakes

Regularly purchasing these delights from ‘Insert Random Good Cause Here’ events led to a mild addiction. Then Nom fu arrived, giving me just cause to beg and plead for the recipe and attempt them for myself.

These are yummy, scrummy light cupcakes with a deliciously more-ish buttercream frosting, at least when the lovely lady who bakes them for charity makes them.  I can almost hear the sniggering from the peanut gallery, for who on this planet could foul up a simple cake recipe? However, I shall be unafraid of the deceptively simple looking recipe, I will be resolute at attempting this without electrical aids … I WILL make yummy, scrummy cupcakes!


6oz Butter
6oz Self Raising Flour
1tsp Baking Powder
2tbsp Coffee, dissolved
3 Eggs, whisked

2fl oz Semi-Skimmed Milk
1lb 1oz Icing Sugar, sifted
2tsp Vanilla Extract
4oz Butter, at room temperature
2tbsp Coffee, dissolved

Muffin Tray
Paper Cases
Many, many bowls

Cupcake Method:

  • Cream butter and sugar until pale and fluffy.
  • Sift the flour and baking powder into a separate bowl.
  • Gradually, add the eggs and the now cooled coffee, a little at a time with 1tbs of flour and beat well. Mwahahahaha!
  • Fold in remainder of flour.
  • Half fill paper cases and place in muffin tin.
  • Bake for 15 – 20 minutes until firm. Oven = Gas mark 5
  • Allow to cool before adding frosting!

Frosting Method:

  • Beat the milk, butter, coffee and vanilla extract with half the icing sugar until smooth, gradually add the rest of the icing sugar to produce a smooth buttercream.
  • Using diverse means such as spatula, spoon, piping thing and/or psychic powers, cover the top of your now cool cupcakes with the buttercream, to create visually appealing cupcakes, not just tasty ones!


  • Have many, many BIG bowls
  • Possibly not enough icing sugar as my frosting was a tad runny
  • I tried to stretch the mixture out to 14 which resulted in some smaller, delicate cupcakes so probably best to stick with 12.
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