Coffee Vanilla Swirls Cupcakes
Quick to make and fun to decorate - a great one to get the kids involved in. They keep well in an air tight container for 3-4 days.
Makes 14-16
Ingredients:
For the cupcakes:
- 150g unsalted butter
- 150g golden caster sugar
- Seeds from half a vanilla pod - 3 medium eggs, beaten - 150g self raising flour, sifted For the icing:
- 150g unsalted butter, at room temperature
- 350g icing sugar, sifted - 15ml Douwe Egberts Pure Gold granules dissolved in 30ml hot water
Method:
- Preheat the oven to 190C/Gas5 and line 16 paper cases into metal muffin tins.
- Cream the butter, sugar and vanilla together until pale and fluffy with either a wooden spoon of an electric hand whisk.
- Add the eggs a little at a time beating well between each addition.
- Fold in the flour with a metal spoon.
- Bake in the oven for 15-20 minutes, until golden brown and risen, and place on a cooling tray.
- Meanwhile, beat the remaining butter, icing sugar and coffee together until smooth and it holds its shape.
- Decorate the cup cakes with swirls of butter cream by piping on with a small star nozzle.
- For further decoration add a few coffee beans, a little icing sugar or silver dragees.
Tagged in Recipes