This Easter coffee cupcake recipe is moist, light, airy and the coffee buttercream compliments the mini chocolate egg cupcake toppers which look fantastic. This is one of many Easter cupcake idea's that's easy to make and tastes delicious.
First thing to do is preheat your oven to 180°c or 350°f.
Grab yourself a muffin tin and line with paper cupcake cases, then set to one side.
Next dissolve 2 tablespoons of coffee granules in 1 tablespoon of boiling water, set to one side to cool.
2 tbsp Instant coffee, 1 tbsp Boiling water
Grab yourself a large mixing bowl or stand mixer, and beat together the butter and sugar for a few minutes, until it is light and airy.
200 g Unsalted butter, 200 g Caster sugar
While the butter and sugar are being mixed, whisk 4 eggs in a jug.
4 Medium eggs
Now add in the eggs a little at a time until their incorporated into the cupcake mix.
Next add in your flour and baking powder and mix again.
200 g Self-raising flour, 1 tsp Baking powder
Lastly add in the dissolved coffee and give it one last really good mix making sure that everything is incorporated.
Divide the cake batter evenly between the cupcake cases to about ¾ full. I used a medium sized scoop when dividing my cake batter, this keeps all my cupcake the same size.
Bake on the middle shelf of your oven for 20 minutes or until golden. To test if the cake is cooked, poke a cocktail stick or skewer into the centre of the cake, if it comes out clean the cake is done if there is a tiny bit of cake batter stuck to the pick pop it back into the oven for a couple more minutes.
Once cooked, keep the cupcakes in the tin for a few minutes before emptying onto a wire rack to cool fully.
To make the Buttercream frosting
Dissolve 2 teaspoons of coffee in 1 teaspoon boiling water.
2 tsp Instant coffee, 1 tbsp Boiling water
Cream the butter and icing sugar for a few minutes, until it’s light and airy.
200 g Unsalted butter, 400 g Icing sugar
Stir in the dissolved coffee until the buttercream is well combined.
Add the butter cream to a pipping bag with a large star head nozzle attached.
Pipe the coffee butter cream to the top of each cupcake.
Lastly add a few chocolate mini eggs to top it off.
Tips and TricksUsing a stand mixer makes light work of creaming the butter for both the cupcake batter and the buttercream. It takes about 4-5 minutes to cream butter.Using a medium sized cookie scoop helps to keep the size of your Easter cupcakes look more uniform and professional.You can store your Easter cupcakes for 2-3 days at room temperature if they are covered with a cake tin.You can also store your finished cupcakes in the fridge but you’ll need to bring the cupcakes back to room temperature before serving, as the buttercream goes hard in the fridge.