Ingredients :
240ml milk
20g instant espresso powder
80g unsalted butter, softened
280g caster sugar
240g plain flour
1 tbsp baking powder
¼ tsp salt
2 large eggs
Frosting:
50ml whole milk
20g instant espresso powder
500g icing sugar
160g unsalted butter, softened
To Make:
• Pre-heat oven 190C. Prepare your tin with cases.
• Lightly warm the milk, without boiling, and dissolve the espresso powder in it.
• Beat the butter, sugar, flour, baking powder, and salt until the consistency resembles fine breadcrumbs.
• Whisk the milk mixture and eggs together.
• Pour milk mix into the dry ingredients and combine
• Fill your muffin cases ¾ full and bake for 18-20 minutes
To make the frosting:
• Slightly warm the milk and dissolve the espresso powder and set aside to cool completely.
• Using an electric whisk combine the icing sugar and butter until sandy in consistency.
• Slowly start to add the milk mixture, mix until light and fluffy.
pipe or spread on to the cooled cupcakes
Enjoy :)
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