This cupcake is to die for!
I love cream-cheese icing and mixed with the coffee it's super yummy.
We actually want to try this on a cake and see how yummy that turns out.
Literally before posting this I changed the cupcake batter recipe,
the one that came with this recipe flopped two times!
Each time I re did the cupcakes using a basic sponge cake recipe,
I couldn't risk posting the recipe with a batter that kept flopping for me.
You can use this new, easy and flop proof cake batter recipe,
or any sponge cake recipe that you are comfortable with.
Literally before posting this I changed the cupcake batter recipe,
the one that came with this recipe flopped two times!
Each time I re did the cupcakes using a basic sponge cake recipe,
I couldn't risk posting the recipe with a batter that kept flopping for me.
You can use this new, easy and flop proof cake batter recipe,
or any sponge cake recipe that you are comfortable with.
CUPCAKE:
4 eggs
1 cup sugar
1 1/4 cup flour
3 tsp baking powder
1 tsp vanilla essence
1/2 cup oil
1/2 cup boiling water
- Beat eggs and sugar till fluffy.
- Add 1/2 cup oil and beat again.
- Then add the dry ingredients, 1/2 cup water and vanilla essence.
- Don't over beat.
- Bake at 180 degrees for 30 minutes.
COFFEE MIXTURE:
125 ml Boiling Water
1/2 cup Castor Sugar
2 Tb Coffee
- Mix together and leave aside.
- Once the cupcake as finished baking, leave to cool and then prick with a fork in 3 or 2 separate places on top of the cupcake.
- Pour 1 dessertspoon or around 1 1/2 teaspoon of the coffee mixture on each cupcake into the holes you made, you may add a bit more if you would prefer, just be careful not to add too much or it would be too soggy.
CREAM CHEESE ICING:
125g Butter
2 Cups Icing Sugar
1 Tb Vanilla Essence
1/2 Tub Cream Cheese
- Beat the butter and icing sugar well.
- Add vanilla essence and cream cheese and beat again.
- Pipe onto the cupcakes, dust over with cocoa powder and serve.
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