Coffee & hazelnut cupcakes

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Preparation time: 30 minutes
Cooking time: 18 minutes

Difficulty: Easy - for beginners
Serves: 18


140g golden caster
140g butter
3 large eggs
140g self raising flour
2 tbsp instant espresso mixed with 1 tbsp water
50g hazelnuts

For the icing
200g butter
200g icing sugar
2 tsp instant espresso mixed with 1 tbsp water
handful of hazelnuts halfed (for decoration)


Heat oven to 170C/150C fan/gas 3. Line 18 holes in 2 bun tins with fairy cake cases. Beat the sugar with the butter until light and creamy. Beat in the eggs, one by one, adding 1 tbsp flour at the same time. Beat in the rest of the flour along with the espresso. Add the hazelnuts and mix. Spoon into the cake cases and bake for 17 mins, swapping the trays after 12 mins. Cool on a wire rack.

To make the icing, beat the butter until pale, then gradually beat in the icing sugar, followed by the espresso. When the cakes are completely cool, swirl the icing generously on top and decorate with hazelnuts


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