Ingredients:
Coffee
The biggest and most important ingredient here is the coffee. I used Nescafe Azera Americano, well the aldi/lidl alternative Alcafe Americano Barista. These are a fine powder and have a lovely smooth taste. If you use an intense/bitter coffee the balance of the recipe will be altered. So my coffee amounts are appropriate to this strength, you may need to make a half batch of Cupcakes to determine the amount needed for your strength of coffee.
Coffee Cupcakes
185g Plain Flour
185g Unsalted Butter/Stork
100g Light Brown Sugar
85g White Sugar
1tsp Vanilla
1/2tsp Bicarbonate of Soda
3/4tsp Baking Powder
3 Large Eggs
1tsp Milk
Upto 2tbsp Coffee
160C Fan/180C Reg. For 18-20 Mins
One 6″ Layer ( multiply by how many layers you need)
65g Plain Flour
65g Unsalted Butter/Stork
33g Light Brown Sugar
32g White Sugar
1/4tsp Vanilla Extract
1/8tsp Bicarbonate of Soda
1/4tsp Baking Powder
1 Large Egg
1tsp Milk
Upto 2tsp Coffee
160C Fan/180C Reg. For 19-21 Mins
One 8″ Layer ( multiply by how many layers you need)
115g Plain Flour
115g Unsalted Butter/Stork
60g Light Brown Sugar
57g White Sugar
1/2tsp Vanilla
1/4tsp Bicarbonate of Soda
1/2tsp Baking Powder
2 Medium Eggs
1&1/2tsp Milk
Upto 3 tsp Coffee
160C Fan/180C Reg. For 20-22 Mins
Use this link to make the Italian Meringue:
1-2 & 1/2 tsp coffee
1tsp vanilla
Happy Baking xxx