Double Shot Cappuccino Cupcakes

This double shot cappuccino cupcake recipe is perfect for those who want a change from cupcakes decorated with thick sickly-sweet butter cream.  The double shot comes from the coffee in the sponge mixture plus coffee glace icing.

A very adult cupcake perfect to celebrate National Cupcake Week, though watch the kids as they will like them too.

Prep and Cooking time:  25 minutes
Makes 12 Cupcakes

Ingredients

For the cupcakes

• 4 teasp Instant Coffee
• Powder/Granules
  
• 1 tbsp Boiling Water
  
• 100g/4oz Self Raising Flour
  
• 100g/4oz Butter, softened
  
• 100g/4oz Caster Sugar
  
• 2 Eggs

For the topping (Icing frosting)

• 75g/3oz Icing Sugar (confectioners)
  
• 1 teasp Instant Coffee
• Powder/Granules
  
• 2-3 teasp Hot Water
  
• Unsweetened Cocoa Powder and/or
  
• Chocolate hundreds and thousands

Method

1. Preheat the oven to 190C, 375F, Gas mark 5 and place 12 paper fairy cake cases on a baking tray, evenly spaced apart.

2. Mix the coffee with just enough boiling water to dissolve then place in a large mixing bowl together with the remaining cupcake ingredients and beat with a wooden spoon until well blended. Using an electric hand whisk makes mixing easier and quicker.

3. Divide the mixture between the paper cases, no more than 2/3rds full, smooth the tops, then bake towards the top of the oven for 12-15 minutes, until well-risen, golden and firm to the touch. Cool on wire racks.

5. Once the cupcakes are cold, mix the instant coffee with the hot water in a small bowl to dissolve then add the icing sugar and beat together until well blended and smooth.

6. Place a teaspoon of glacé icing over the top of each cupcake, smoothing with the back of the spoon, immediately sprinkle with chocolate hundreds and thousands or cocoa powder using a sieve, and allow to set  before serving.

Courtesy of www.Recipes4us.co.uk