Party Cupcakes Recipe

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makes:

12

Skill:

easy

Total Time:

00:40

Prep:

00:20

Cooking:

00:20

Nutrition per portion

RDA
Calories 531 kCal 27%
Fat 31g 44%
  -  Saturates 19g 95%

For mint chocolate chip cupcakes Cake mix Use 130g (4½oz) 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.

Ingredients

  • espresso & brandy cupcakes
  • 185g (6½oz) unsalted butter, softened
  • 185g (6½oz) golden caster sugar
  • 3 large free-range eggs
  • 1tbsp strong coffee
  • 185g (6½oz) 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

Method

  • 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.

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

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