INGREDIENTS
FOR THE CAKES
- 2 tsp Co-op Irresistible Fairtrade Colombian instant coffee
- 175g Co-op unsalted butter
- 175g Co-op Fairtrade golden caster sugar
- 3 Co-op British eggs, beaten
- 175g Co-op self-raising flour
- 2 tbsp Co-op semi-skimmed milk
- For the Topping:
- 2 tsp Co-op Irresistible Fairtrade Colombian instant coffee
- 100g Co-op unsalted butter
- 150g Fairtrade icing sugar
- 1 tbsp Co-op Fairtrade cocoa powder
METHOD
- Preheat the oven to 180°C/fan 160°C/Gas 4 and line a 12-hole cupcake tin with paper cases
- Mix the coffee with 1 tbsp boiling water and then leave to cool
- Cream the butter and sugar until pale and fluffy
- Add the coffee and beat again, gradually adding the eggs, along with a little of the flour
- Add the milk and remaining flour and mix together
- Spoon into the cases and bake for 10-15 mins, until a knife inserted comes out clean
- Take out of the tin and cool on a wire rack
- Meanwhile, mix the coffee for the topping with 1 tsp boiling water, then cool
- Beat the butter, sugar and coffee together to make the icing
- Spoon on top of the cakes and dust with the cocoa powder
