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Coffee Shot Cupcakes Recipe


Veg CD 25mins plus cooling


A coffee flavoured cupcake recipe topped with coffee glace icing


Yield: Makes 6 Total time 25 mins Recipe Tags: Cold Vegetarian Cupcakes Fairy Cakes Baked Fayre Teatime


For the cupcakes
4 teasp Instant Coffee granules
Boiling Water
50g/2oz Self Raising Flour
50g/2oz Butter or Margarine
50g/2oz Caster Sugar
1 Egg, beaten
For the topping ( Icing frosting)
50g/2oz Icing Sugar (confectioners)
˝ - 1 teasp Instant Coffee
2 teasp Boiling Water


1. Preheat the oven to 190C, 375F, Gas mark 5 and place 6 paper fairy cake cases on a baking tray, evenly spaced apart.

2. Mix the coffee with just enough boiling water to dissolve then place in a large mixing bowl together with the remaining cupcake ingredients and beat with a wooden spoon until well blended.

3. Place 1 tablespoon of the mixture in each paper case, smooth the tops, then bake towards the top of the oven for 12-15 minutes, until well-risen, golden and firm to the touch. Cool on wire racks.

4. Once the cupcakes and cold, mix the instant coffee with the hot water in a small bowl and stir to dissolve then add the icing sugar  and beat together until well blended and smooth.

5. Place a teaspoon of the glacé icing over the top of each cupcake and allow to set before serving.


End of instructions



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Key techniques required to make this Recipe

To Beat
– To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Equipment required to make this recipe

Large Mixing Bowl

Wooden Spoon

Electric Hand whisk or mixer (optional)

Cupcake/fairy cake cases OR

6-hole Cupcake tin

Small mixing bowl


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