FoodCoop Recipes
Cappuccino Cupcakes
These treats, made with Co-op Fairtrade coffee and cocoa powder, are ethically sourced as well as delicious
Cook
30 minutes
Serves
12
Ingredients
For The Cakes:
2 tsp Co-op Irresistible Fairtrade Colombian instant coffee
175g Co-op unsalted butter
175g Co-op Fairtrade golden caster sugar
3 Co-op British eggs, beaten
175g Co-op self raising flour
2 tbsp Co-op semi-skimmed milk
For The Topping:
2 tsp Co-op Irresistible Fairtrade Colombian instant coffee
100g Co-op unsalted butter
150g Fairtrade icing sugar
1 tbsp Co-op Fairtrade cocoa powder
Method
Preheat the oven to 180°C/fan 160°C/Gas 4 and line a 12-hole cupcake tin with paper cases
Mix the coffee with 1 tbsp boiling water and then leave to cool
Cream the butter and sugar until pale and fluffy
Add the coffee and beat again, gradually adding the eggs, along with a little of the flour
Add the milk and remaining flour and mix together
Spoon into the cases and bake for 10-15 mins, until a knife inserted comes out clean
Take out of the tin and cool on a wire rack
Meanwhile, mix the coffee for the topping with 1 tsp boiling water, then cool
Beat the butter, sugar and coffee together to make the icing
Spoon on top of the cakes and dust with the cocoa powder
Nutrition
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
1466kJ / 351kcal (17%) | 20.8g | 12.5g | 27.4g | 0.2g |
High · 30% | High · 63% | High · 30% | Low · 30% |
Approx. per serving. % of adult’s reference intake. Carbohydrates per serving: 38g.
