here! I usually always just stick to buttercream to ice cupcakes (I would've done coffee buttercream for these), but I thought a cream cheese frosting would be a nice change. It does mean you should probably keep them in the fridge though, as the mascarpone might go off otherwise, but I found that if anything it made the sponge more moist so keeping them cold worked great! You can decorate these with anything you like - walnuts would look really good placed on top and are the perfect match for coffee, but none of us really like walnuts so that's why I didn't do that. We tried to find chocolate coffee beans but couldn't which is a shame because they would have looked perfect. In the end I used these chocolate hearts which are really cute - they came from Sainsbury's, I think they were the Silver Spoon brand. These decorations will be particularly perfect for Valentine's day. The cupcake cases are from Ikea last year so they probably don't do them anymore. I love the colours and designs but always get annoyed because they're tall, slim cupcake cases, and I don't have a suitable cupcake tin to bake them in, so they lose their shape and it means the sponge doesn't go higher then the case. This really annoys me because I don't think the cupcakes look as good aha. Sorry for the long introduction! In short, these cupcakes make a really nice change and are super moist and flavoursome so definitely give them a try if you like coffee flavoured cakes.
Makes about 12
- 100g butter, softened
- 100g soft brown sugar
- 100g self-raising flour
- 1 tsp baking powder
- 2 large eggs
- 2tsp coffee mixed with 100ml water
- pinch of salt
- dash of milk
For the mascarpone frosting
- 200ml mascarpone
- 2 tbsp soft brown sugar
- 1 tbsp icing sugar
- the remaining coffee
1. re-heat the oven to gas mark 4 / 180 degrees, and line a cupcake tin with 12 cupcake cases.
2. Cream together the butter and sugar, beat in the eggs and fold in the flour and baking powder.
3. Stir in the coffee, a pinch of salt and a dash of milk until creamy.
4. Spoon the mixture into cupcake cases and bake in the oven for around 20 minutes, or until golden.
5. Leave to cool on a wired rack.
6. Meanwhile, to make the frosting, whisk together the mascarpone, sugars and coffee. Once the cakes are cool, spread on top.