This is absolutely tempting. The coffee and caramel blend in so well to give a delectable flavor. Frost them with your favorite frosting. I used mango flavored butter cream to frost.
The recipe makes about 16-18 cupcakes.
Recipe adapted from here
You need –
- Salted butter – 113 grams, at room temperature
- Brown sugar – 1 cup
- Caster sugar – ½ cup
- Eggs – 2, at room temperature
- All purpose flour – 1¼ cups
- Baking powder – ¾ teaspoons
- Instant coffee powder – 1 teaspoon
- Low fat milk – ½ cup
- Vanilla essence – 1 teaspoons
How to –
Pre-heat the oven to 180C. In a muffin tin line 12-15 cupcake liners.
Sift the flour, baking powder and coffee powder and set aside
In a mixing bowl, beat the brown and caster sugars till creamy. Add the egg one at time. Gradually add the flour alternating with milk and beating well after each addition. Make sure not to over beat/mix the batter else they will not be light and fluffy.
Divide the batter equally into the lined liners. Fill the liners 3/4 full and bake for 20-23 minutes or when toothpick inserted in the centre of the muffins comes out clean.
Remove from the oven and cool them for 10 minutes and then place on a cooling rack to cool completely.
Frost the cake with your favourite frosting and enjoy 🙂