If you are not a fan of sweet things then this is the right cupcake for you. This is an almost savoury tasting cake which means that you will be able to devour about 8 in one go before you start to feel sick - always good to know if you are a greedy guts like me. The mascarpone compliments the coffee well and when combined with the sponge gives an Italian style cake.
Ingredients:
Cake-
150g butter
150g light brown sugar
150g self raising flour
2 eggs
2 tsp of instant coffee mixed with 100ml
of water (4tsp of coffee used in the cake)
40g crushed or whole walnuts
Frosting-
200g mascarpone
2tbsp light brown sugar
3 tsp of coffee (from the liquid made earlier)
Method:
1) Mix together 2tsp of instant coffee with 100ml of boiling water and leave to cool, this will be used in both the cake and the frosting.
2) Cream together the butter and the sugar until light and soft.
3) Next add in the eggs and coffee.
4) Sieve in the flour and beat until you have a smooth cake batter.
5) Bake in the oven for 15-20 minutes on 180°.
6) In a large bowl mix together all of the frosting ingredients until combined.
7) Decorating comes down to your own style. For a rustic look you can smooth the frosting onto the cakes and sprinkle on the crushed walnuts, alternatively, you can go for a more classic look my piping on the frosting and placing one whole hazel nut on the top for decoration.
These are delicious cupcakes that have the perfect balance between sugar and salt to give a sweet treat for you when you fancy it.
Here is the recipe to make 12 cupcakes:
Ingredients:
Cake-
190g self raising flour
200g dark brown sugar
90g caster sugar
115g butter
1/2 tsp salt
5ml vanilla extract
120ml milk
2 eggs
Frosting-
90g butter
150g dark brown sugar
60ml double cream
1/2 tsp salt
240g icing sugar
Method:
1) Cream together the sugars and the butter until light and soft.
2) Beat in the eggs, milk and vanilla until incorporated then sieve in the flour. Add more milk if required.
3) Line your cupcake tray with 12 cases and spoon in the batter so that they are all equal.
4) Bake in the oven for 15- 20 minutes on 180°.
5) Whilst the cupcakes are cooling we can make the caramel frosting. To start with, melt the butter in a non stick sauce pan. Once melted add the sugar, salt and cream and stir until dissolved. Allow to simmer on a medium heat for 2 minutes.
6) Take the caramel off the heat and transfer into a large bowl. Wait for the caramel to cool - this could take around half an hour, but don't put it in the fridge or the caramel will turn solid. Once room temperature beat in the icing sugar and pipe or smooth onto the cupcakes
