Whisky and Cream Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- 0.333 cup butter
- ¼ cup light brown sugar
- 1 egg (beaten)
- ½ cup cream (48% fat)
- 2 Tbsps strong Coffee
- 2 Tbsps Coffee liqueur
- 4 Tbsps Irish Whiskey
- 2 ½ cups all-purpose flour
- 1 Tbsp Baking powder
- 1 pinch salt
- For the topping
- 2 ½ cups powdered sugar
- 2 tsps light corn syrup
- 2 Tbsps strong, black Coffee
- 1 tsp vanilla extract
- To decorate
- roasted Coffee bean
- Instant Coffee powder
Preparation steps
1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy, then stir in the egg until smooth.
3.
Pour in the cream, coffee, liqueur and whiskey and stir until blended.
4.
Sift in the flour, baking powder and salt and stir until just combined.
5.
Spoon into the paper cases and bake for 20 minutes until risen and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the topping: sift the icing sugar into a bowl. slowly whisk in the syrup, coffee and vanilla until smooth and glossy.
7.
Spoon on top of the cakes and press a coffee bean in the centre. Leave to set, then sprinkle with a little coffee powder.
