After a glorious but short-lived heat wave we are back to the wind and the rain. How depressing! We are also, for the most part, still in 'lockdown' and when we can't even enjoy the garden it is easy to get fed up. On the positive side, we have been given an opportunity to indulge in at-home Afternoon Tea to cheer us up. Within the Leopardbite family's Devon roots this is a staple, but one which we have adapted over the years to incorporate our African and Asian heritage.
This cupcake is perfect following a savoury course (High Tea!) or on its own in the afternoon with a cup of Somali Tea. It is light and not too sweet - the coffee and cloves together give an earthy flavour balancing perfectly with the buttery and sweeter topping.
Give it a go and let us know what you think. Also, if you're a piping pro we'd love to see your efforts - that is an area we are truly having to work on!
Makes 12
Ingredients
Cupcakes:
160g unsalted butter (room temperature)
160g soft light brown sugar
3 medium eggs
2 tbsp milk
2 tsp instant coffee/espresso granules
2 tsp ground gloves
160g self-raising flour
Pinch of salt
Buttercream:
100g unsalted butter (room temperature)
200g icing sugar
30ml double cream 2 tsp salted caramel flavouring
12 cupcake cases
Method
Pre-heat the oven to 160 degrees and place the cases into a muffin tray.
Slowly whip the butter and sugar together for at least five minutes (use a freestanding electric mixer if you have one). You are looking for a light and fluffy consistency; resist the temptation to put the mixer on a high setting - the friction will heat the butter and reduce the number of bubbles incorporated which will make for light and crumbly cakes.
Meanwhile mix the eggs with the milk in a separate bowl, then add the coffee granules. Stir until there are no lumps. In another bowl sift the flour with the ground cardamom and salt and keep to one side.
Add the egg mixture bit at a time into the butter continuously stirring to combine. When each bit is fully added and the mixture is silky and emulsion-like add the next spoon. Once all is combined stop mixing and with a metal spoon fold in the flour until just combined. Don’t over mix.
Evenly distribute the cake mixture between the 12 cupcake case and place in the middle of the oven. Bake for 18-20 minutes until a skewer inserted into the middle comes out clean.
Leave the cupcakes to cool in the tin for about 10 minutes and then move them to a wire rack to cool fully.
Meanwhile beat the butter and icing sugar together slowly as you did with the earlier mix. Once light and fluffy continue to stir as you add the cream and flavouring. Once done you can chill or transfer to a piping bag to decorate the cakes. This not being our area of expertise, we simply smear the buttercream over the cupcakes and smoothed out. You can top with any decorations you like, but we went with a simply dusting of cocoa powder.
Store in an airtight container in the fridge for up to 3 days, but best eaten immediately!
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