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| Espresso Cupcakes |
Are you a caffeine addict? Can't get enough of your daily dose, whether it's in a cappuccino, latte, flat white, mocha, frappe, tea, espresso or even hairy lemon? Well then, this is just another way to keep you energized, by means of caffeine! Espresso cupcakes! Yes! As clever as it sounds, this drink isn't as chock-full of caffeine like its little drink companion, but is full of the sweetness of coffee! A soft, light and sweet temptation, that will go perfectly with your 4th caffeinated drink of the day!
These cupcakes are so easy to make, you basically let your electric mixer take over for the day, and do all the work for you! Wouldn't it be great if it could take over other tasks in your life? Too bad all it can do is mix, but it still mixes really well! Just don't get carried away at the end, when you fill your patty container with cupcake mix, otherwise you'll end up with SUMO-Cupcakes! Don't worry! They look a little heavy, but still friendly and delicious!
Espresso Cupcakes
Ingredients:
100 grams softened butter,
1 cup caster sugar,
3 eggs,
1 cup self-raising flour,
cup hazelnut flour,
1 tablespoon instant coffee dissolved in 1 tbsp boiling water or 1 shot espresso
Method of Making Espresso Cupcakes:
Steps 1.
Preheat oven to 160 degrees Celsius .
Steps 2.
Beat butter and caster sugar with an electric mixer until light and fluffy.
Steps 3.
Add eggs and beat to combine. Then add flour and beat to combine.
Steps 4.
Add the hazelnut flour and coffee or espresso mixture and beat on high speed until smooth.
Steps 5.
Grease or (align with patty holder) 10 x muffin cups or patty pans, then scoop out batter and bake for 20-30 minutes or until skewer tested through center comes out clean.
Steps 6.
Cool in the tin for 10 minutes before transferring to a rack to cool.
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