Espresso martini cupcakes

Name: Espresso martini cupcakes | Asda Good Living
Total time: 45 min
Yield: 12
Cuisine: British
Ingredients: 3 eggs; 85g golden caster sugar; 85g plain flour; 30g cocoa powder, plus extra to dust; 1tbsp espresso powder dissolved in 2tbsp milk, plus extra to serve; 1tsp baking powder; 60ml sunflower oil; 50ml Kahlúa or Tia Maria coffee liqueur; 15g caster sugar; 120ml whipping cream; 1tbsp icing sugar; ½tsp vanilla essence

The smooth, dark flavours of a modern classic recreated in sponge with creamy vanilla frosting

By Asda Good Living,3rd March 2018

(27 votes)

Cook: 45 Mins

Serves: 12

Price: 22p per serving

Nutritional Information

Each 55g serving contains

Energy
752kj
180kcal

Fat
9.8g

High
14%

Saturates
3.7g

High
19%

Sugars
10.9g

Med
12%

Salt
0.17g

Med
3%

of your reference intake.
Typical energy values per 100g:
1368kj/327kcal

Ingredients

3 eggs

85g golden caster sugar

85g plain flour

30g cocoa powder, plus extra to dust

1tbsp espresso powder dissolved in 2tbsp milk, plus extra to serve

1tsp baking powder

60ml sunflower oil

50ml Kahlúa or Tia Maria coffee liqueur

15g caster sugar

120ml whipping cream

1tbsp icing sugar

½tsp vanilla essence

Method

Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole tin with paper cases.

Whisk all the ingredients up to the sunflower oil together in a large bowl until smooth. Divide the mixture between the cases and bake for 14-15 minutes until risen. Cool on a wire rack.

To decorate, heat the Kahlúa or Tia Maria and caster sugar gently for 2-3 minutes until slightly thickened. Prick each cake with a fork and drizzle over a little of the syrup. Leave the remaining syrup to cool.

Whip the cream, icing sugar and vanilla to soft peaks. Spoon onto each cake, sprinkle with espresso powder and cocoa and drizzle with the remaining syrup.

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