I am a big fan of coffee flavours, but not actually of the hot drink. I adore coffee ice-cream, frappuccinos and flavoured chocolates but have a real aversion to it as a warm liquid. However, there is always room for coffee cake!

Espresso Cupcakes with Cappuccino Frosting

Makes: 12



Preparation time: 10 minutes & 10 minutes for frosting



Cooking time: 15-20 minutes

Ingredients:

Cakes: 4oz/120g self-raising flour 4oz/120g caster sugar 4oz/120g butter 2 eggs 1tsp vanilla bean paste 1tbsp vanilla yoghurt 1 shot of espresso 1tsp espresso/coffee powder

buttercream: 5oz/140g butter, softened 10oz/280g icing sugar 1-2 tbsp milk 1tsp espresso powder chocolate spread cappuccino cream wafer rolls



Cream the butter and caster sugar together until light and fluffy. Whisk in the eggs and vanilla extract, add a little flour if the mixture starts to curdle. Sift the flour in with and mix thoroughly. Stir through the vanilla yoghurt and espresso shot gently. Fold in the coffee powder. Divide into cake cases and cook in a preheated oven (200°C/Gas Mask 6) for 12-15 minutes. Transfer to a wire rack to cool. Mix the buttercream, but before transferring to a piping bag with a star nozzle, smear chocolate spread around the outside of the bag. When the buttercream is piped, there will be a gentle hint of chocolate in the topping. Break a section of cappuccino cream wafer roll and place on the top of the buttercream.

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