Iced coffee cakes

Iced coffee cakes

By
From
Baking
Makes
12
Photographer
Vanessa Levis

This is a light cupcake topped with coffee icing, perfect for a grown-up afternoon treat. Use pure icing sugar and strong, very hot coffee; this helps set the icing.

Ingredients

Quantity Ingredient
225g self-raising
a pinch of salt
125g butter, softened
165g caster sugar
2 eggs
2 teaspoons coffee essence
2 tablespoons milk

Coffee glacé icing

Quantity Ingredient
160g pure icing sugar, sifted
1 tablespoon hot strong coffee
toasted hazelnuts, to decorate

Method

  1. Preheat the oven to 190°C. Line a 12-hole patty or muffin tin with paper cases.
  2. Sift the flour and salt. Using an electric mixer, cream the butter, add the sugar gradually and beat until light and fluffy.
  3. Whisk the eggs and beat, a little at a time, into the creamed mixture. Fold in half the flour with a metal spoon, add the coffee essence and milk and, lastly, the remaining flour.
  4. Spoon into the prepared paper cases and bake for about 15 minutes. Turn out onto a wire rack to cool.
  5. To make the coffee glacé icing, put the icing sugar in a small bowl and mix in enough coffee so that the mixture will cover the back of a spoon smoothly and thickly.
  6. When the cakes are cool, top each with coffee glacé icing and a whole hazelnut.

Tip

  • If the icing seems to be setting before you’ve topped all the cakes, place the bowl of icing over a small bowl of warm water just until the icing melts again.
Tags:
baking
bakery
margaret
fulton
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