Toffee Mocha Cupcakes
These creamy muffins are a perfect accompaniment for hot coffee. Serve them to your friends for a coffee morning treat, when it is cold outside.
| Serves: | 6 |
|---|---|
| Preparation time: | 15 minutes |
| Cooking time: | 20 minutes |
Ingredients
- 100g Président unsalted butter
- 60g Billington’s Golden Caster Sugar
- 60g Billington’s Light Muscovado Sugar
- 3 medium eggs, beaten
- 1 tsp Nielsen-Massey Vanilla Extract
- 200g self raising flour
- 1 tsp baking powder
- 1 tsp ground espresso powder
- 1 tsp cocoa, sifted
- 1 tsp hot water
- 50g Président Unsalted Butter, softened
- 100g sifted Billington’s Golden Icing Sugar
- Silverspoon Cakecraft Chocolate Flavour sprinkles, to decorate
Equipment
- Pyrex Non Stick Muffin Tin
- Star nozzle and piping bag
Method
- Preheat the oven to 180°C/ 170°C fan/ Mk4. Half fill an oven proof container – a small cake tin is ideal – with water. Line the muffin tin with muffin papers, or Grease and flour each hole individually.
- In a small saucepan, melt together the butter and Billington’s sugars until the sugars are dissolved. Sift together the flour and Baking powder.
- Beat the eggs and Vanilla Extract. Allow the butter and sugar to Cool slightly and Stir in to the eggs. Immediately stir in the flour and baking powder.
- Spoon into the muffin papers, about two-thirds full. Bake for 20 -25 minutes.
- To make the icing, Mix together the cocoa, espresso powder and hot water until dissolved for the mocha flavouring. Beat together the butter, Billington’s icing sugar and mocha flavouring, until well blended. Fill the piping bag, and pipe onto the muffins decoratively. Sprinkle with chocolate sprinkles and serve with hot coffee.
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