Irish coffee cakes

Description:
These moist, delicate cupcakes are flavored with espresso and brown sugar and topped with whipped cream and Irish whiskey just can’t be overlooked.

Main ingredients:
Dairy, Flour, Eggs, Sugar

Cuisine:
Irish

Ingredients:
For the cupcakes
220g plain flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
115 boiling water
3 tbsp espresso powder
60ml whole milk
230g unsalted butter, room temperature
95g granulated sugar
100g light-brown sugar
2 large eggs
Frosting
235ml fresh cream
1 tbsp icing sugar
To serve, chocolate sauce
Irish whiskey (optional)

Method:
Preheat the oven to 180°C / 350°F / Gas mark 4.
Line a 12 tin muffin tin with muffin cases.
Whisk together the flour, baking powder, baking soda, and salt.
Pour the water over the espresso powder and let cool.
Combine the espresso with milk.
Beat the butter and granulated and brown sugars with until pale and fluffy, about 3 minutes.
Add the eggs 1 at a time, beating well after each addition.
Beat in the flour mixture then with the espresso-milk mixture, and ending with flour mixture.
Fill the prepared muffin tin three-quarters full.
Bake until a toothpick inserted into the centre comes out clean about 20 minutes. Let cool then turn out cupcakes.
To make the frosting simply whisk together the cream and icing sugar until medium peaks form.
Top each cupcake with 2 tablespoons of frosting.
If using the chocolate sauce, mix a 2 tbsp of Irish whiskey in and pour over or serve on the side.

Serves: Makes 12
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Recipe Type: Cupcakes
Level of Difficulty: Easy