Ingredients
Makes: 12
- 85g self-raising flour
- 4 tablespoons cocoa powder
- 110g caster sugar
- 1 teaspoon baking powder
- 110g soft margarine
- 2 tablespoons coffee granules, dissolved in 2 teaspoons boiling water
- 2 large eggs
- 1 teaspoon vodka
- 1 teaspoon coffee liqueur
- 110g unsalted butter, softened
- 225g icing sugar
- 1 1/2 teaspoons vodka
- 1 1/2 teaspoons coffee liqueur
Method
Prep:10min ›
Cook:20min ›
Extra time:20min ›
Ready in:50min
- Preheat oven to 170 C / Gas 3 and line a muffin tin with 12 cupcake cases.
- Sift flour, cocoa, caster sugar and baking powder into a bowl. Add margarine, dissolved coffee and eggs and beat well until light and fluffy. Spoon into cases and bake for around 20 minutes.
- Remove from oven and allow to cool for a few minutes in the tin before transferring to a wire cooling rack.
- Mix 1 teaspoon vodka and 1 teaspoon coffee liqueur and, using a pastry brush, brush over the cupcakes so that it soaks in. The amount should just be enough to give each cake 2 'doses'.
- To make the buttercream, add the softened butter and a table spoon of the icing sugar in a bowl and beat. Gradually add all the icing sugar. Add 1 1/2 teaspoons of each vodka and coffee liqueur and continue to beat until fully incorporated. Pipe onto cakes, as required.
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Reviews & ratings
Average global rating:
(2)
Reviews in English (2)
0
Taste good but a little dry. Going to try more alcohol! - 21 May 2014
0
Tasted lovely. Could not get the icing quite right but overall easy to make - 09 Feb 2014