Easy fluffy scones
These are the business - light but with a nice crusty outside
Coffee cupcakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 18
Skip to ingredients
- 140g golden caster sugar
- 140g buttersoftened
- 3 large eggs
- 140g self-raising flour
- 2 tbsp instant espressomixed with 1 tbsp water
- few chocolate-coated coffee beansto decorate (optional)
For the icing
- 200g buttersoftened
- 200g icing sugar
- 2 tsp instant espressomixed with 1 tbsp water
- 50g plain chocolatemelted
Nutrition: per serving
- kcal268
- fat17g
- saturates11g
- carbs26g
- sugars21g
- fibre0g
- protein2g
- salt0.4glow
Method
step 1
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. Spoon into the cake cases and bake for 17 mins, swapping the trays after 12 mins. Cool on a wire rack.
step 2
To make the icing, beat the butter until pale, then gradually beat in the icing sugar, followed by the espresso and the melted chocolate. When the cakes are completely cool, swirl the icing generously on top and decorate with coffee beans, if you like.
