Cappuccino cupcakes

Ingredients

For the Cakes:

2 tsp Co-op Irresistible Fairtrade Colombian instant coffee

175g Co-op unsalted butter

175g Co-op Fairtrade golden caster sugar

3 Co-op British eggs, beaten

175g Co-op self-raising flour

2 tbsp Co-op semi-skimmed milk

 

For the Topping:

2 tsp Co-op Irresistible Fairtrade Colombian instant coffee

100g Co-op unsalted butter

150g Fairtrade icing sugar

1 tbsp Co-op Fairtrade cocoa powder

   

Method

  • Preheat the oven to 180°C/fan 160°C/Gas 4 and line a 12-hole cupcake tin with paper cases
  • Mix the coffee with 1 tbsp boiling water and then leave to cool
  • Cream the butter and sugar until pale and fluffy
  • Add the coffee and beat again, gradually adding the eggs, along with a little of the flour
  • Add the milk and remaining flour and mix together
  • Spoon into the cases and bake for 10-15 mins, until a knife inserted comes out clean
  • Take out of the tin and cool on a wire rack
  • Meanwhile, mix the coffee for the topping with 1 tsp boiling water, then cool
  • Beat the butter, sugar and coffee together to make the icing
  • Spoon on top of the cakes and dust with the cocoa powder