Two of my favourite things ever, of course aside from my little darlings, Latte's and Cupcakes!!
A few tips before you start, if using espresso, make a short black, should be the right amount for both icing and cupcake. Always use unsalted butter when baking cupcakes. Don't overfill these cupcakes if you want a nice flat top for feather icing. Preheat oven to 190deg.
Latte cupcakes (makes 12)
1 Tblspn espresso (brewed! Instant will suffice dissolved in boiling water if necessary
115g softened unsalted butter
115g soft brown sugar
2 eggs
115g self-raising white flour
1/2 tspn baking powder
2 tbspn sour cream
Icing
225g pure icing sugar
4 tspn warm water
1 tspn espresso
-Line cupcake pan with papers.
-Place butter, sugar and eggs in bowl of a mixer. Sift in combined S/R flour and baking powder, then beat until smooth. Add cooled coffee and sour cream and beat until well mixed.
-Spoon mixture into paper cases
-Bake cupcakes in the preheated oven for 20mins or until risen and golden brown.
-Leave to cool on a wire rack
-To make icing, sift 85g of the icing sugar into a bowl and add 1 tspn of coffee. using a wooden spoon or silicon spatula stir until smooth. Fill piping bag using a writing tip.
-Using the remainder of the icing sugar and as much of the warm water that is needed make a smooth paste and spread over cupcakes.
-using the piping bag draw straight lines across the cupcake then quickly drag a skewer through the lines across ways up and down creating a feather effect.
Icing will set quickly so you need to work fast and be organised!!
Enjoy with a latte or cup of tea
Juice
xx
