coffee syrup cup cakes
Cakes, Cupcakes and Muffins

Coffee Syrup Cup Cake

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coffee syrup cup cakes

Coffee Syrup Cup Cake

This is the same lovely coffee flavoured cake that has a great tasting coffee flavour, but made into large cup cakes and decorated with a smooth chocolate Swiss meringue butter cream.
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Cakes, Cupcakes and Muffins
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 3 tsp dry instant coffee
  • 1 Tbsp hot water
  • 3 eggs
  • 3/4 cup (165 grams ) caster sugar
  • 1 Tbsp cocoa powder
  • 150 grams butter, melted

Coffee Syrup

  • 3/4 cup (165 grams) caster sugar
  • 3/4 cup ( 180 mls) water
  • 3 tsp instant coffee

Instructions
 

  • Preheat oven to 160 C fan forced. Grease a large 6 pan muffin tin.
  • Combine coffee and water in a small jug , stir until dissolved.
  • Beat eggs in small bowl with electric mixer for about 8 minutes or until thick and creamy, gradually add sugar, beating until dissolved between additions. Fold in sifted flour and cocoa, then butter and coffee mix. Pour mix into pan.
  • Bake for 17 minutes. Stand in pan for 5 minutes. While cakes are still warm, reserve 1/4 cup of the syrup and drizzle the rest over the cakes.

Make Syrup

  • In a small pan stir ingredients over medium heat, without boiling, until sugar dissolves. Bring to a boil, transfer to a heat proof jug.
  • I decorated these cupcakes with a . You just follow the directions to make this smooth buttercream.
  • To flavour your buttercream add what ever colours or flavours you like. I melted dark chocolate and then add this to the buttercream, to give a chocolate buttercream topping.

Notes

  • If you just want to make a simple chocolate icing you will need, 2 cups icing sugar, 2 tablespoon cocoa powder, 1 tablespoon butter, softened, 2 tablespoons of water and 1 teaspoon of vanilla extract. Mix all together making sure there are no lumps and the icing is smooth. Than ice top of cup cakes.
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