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Categories:Viewed: 51 - Published at: a year ago
Ingredients
- 120 grams sifted flour
- 120 grams brown sugar
- 1 tbsp baking powder
- 1 pinch of salt
- 2 large eggs, lightly beaten
- 120 grams softened butter
- 3 tsp instant espresso coffee powder dissolved in 110 ml hot milk
- 20 grams chocolate chips (optional)
- 225 grams icing sugar
- 1/2 cup melted butter
- 1 hot milk, if needed
Method
- Heat the oven to 180AsC and place paper cases in a 12 hole bun muffin tin.
- Mix the flour, baking powder, salt and sugar together in a mixing bowl.
- In a separate bowl, beat the eggs and butter until soft.
- Beat in 4 teaspoons milk with coffee mixture until blended.
- Sift in the dry ingredients and stir well to mix.
- Add hot water if the mixture is too stiff, to give a soft dropping consistency.
- Spoon into the paper cases and bake for 20 minutes until firm.
- Place on a wire rack to cool.
- You can pipe a swirl of coffee buttercream frosting on each cake and place coffee chips on top of each swirl of cream or just sprinkle with a little cinnamon, if desired.
- For the coffee buttercream, beat the butter until very soft.
- Sift in the icing sugar and beat until fluffy.
- Add the remaining coffee and beat until blended.
- Add a little hot milk, if needed.
- Note: You can chill the muffins until ready to serve, if you want.
