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About this recipe:
I adapted this recipe from a standard coffee cakes after experimenting with the ingredients in my cupboard. They are absolutely gorgeous and even non-coffee drinkers (like myself) love them! The original recipe was for 12 cupcakes, but I have condensed that and fit the same amount of ingredients into 6 large cupcakes or muffins.
6 large cupcakes
100ml strong black coffee
1 tablespoon Nutella®
1 teaspoon vanilla extract
100g butter or margarine
100g caster sugar
2 eggs, beaten
100g self-raising flour
150g icing sugar
150g mascarpone cheese
1 teaspoon cocoa powder
20 min › Cook:
25 min › Extra time:
30 min cooling › Ready in:
1 hr 15 min
Preheat the oven to 180 C / Gas 4.
Make up 100ml of strong black coffee, adding in the Nutella® and vanilla extract. Place the mixture aside to cool.
In an large mixing bowl, beat together the butter and caster sugar until the mixture is light and fluffy.
Whisk in the beaten eggs and cooled coffee mixture.
Sieve the self-raising flour into the bowl, folding gently until all of the ingredients make a smooth batter. Divide the mixture into 6 large cupcake cases.
Bake in the preheated oven until the cake springs back when you touch it, about 25 minutes.
To make the icing, sieve the icing sugar into another bowl and add in the mascarpone cheese. Beat until it forms a thick, smooth mixture.
Once the cakes have cooled, spread the icing mixture onto the cakes, and light dust with sieved cocoa powder to decorate. Tip
Equal amounts of icing sugar and mascarpone cheese can be added or taken away, to make more or less icing accordingly.
As well as the cocoa, I often dust the cakes with a bronze or copper coloured edible glitter.
Really great, doubled everything up to make 12 large cupcakes. I made standard coffee flavoured butter icing for my coffee addicts.
- 01 Nov 2015
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