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Party Cupcakes

Three new cupcake recipe combinations that even the guys will love

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  • Makes 12

  • Prep time 20 mins

  • Cooking time 20 mins

  • Total time 40 mins

  • Skill level Easy

  • Calories 531 per serving

  • Freeze yes
  • Prepare ahead yes

Ingredients

espresso & brandy cupcakes
  • 185g (6oz) unsalted butter, softened
  • 185g (6oz) golden caster sugar
  • 3 large free-range eggs
  • 1tbsp strong coffee
  • 185g (6oz) self-raising flour with pinch salt
for the buttercream
  • 150g (5oz) butter, softened
  • 150g (5oz) full-fat Philadelphia
  • 400g (14oz) icing sugar
  • 5tbsp brandy
you will need
  • 12-hole muffin tin, lined with paper cases

Preparation

  1. Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Cream the butter and sugar; beat in the eggs. Stir in the coffee; fold in the flour until smooth. Spoon mix into cases; bake for 20 minutes. Cool cakes on a wire rack.

  2. Whisk the butter and cream cheese; beat in the sugar and brandy. Pipe swirls onto the cakes. Sprinkle with espresso powder.

For mint chocolate chip cupcakes Cake mix Use 130g (4oz) flour, 50g (2oz) cocoa and 2tbsp milk. Omit coffee; add 150g (5oz) dark choc chips. Topping Swap brandy for 1tsp peppermint extract and 3 drops green food colouring.

For pistachio and saffron cupcakes Cake mix Use 100g (4oz) flour, 100g (4oz) ground pistachio nuts. Omit coffee. Topping Beat 400g (14oz) full-fat Philadelphia and 300g (10oz) icing sugar, mixed with 8-10 strands saffron soaked overnight in 1tbsp hot water.