Monday, 11 March 2013

Mocha Cupcakes

‘Time to wake up and smell the coffee...’
The hectic last few months have resulted in the sorry realisation that I haven’t posted on the perfect bake for nearly two months, the realisation that it is in fact March, apologies make that mid-March; deadlines are constant and the work is ever present and it seems like there won’t be any let up for a few months. Nightmare. On the upside, it’s now light on the way to work, which makes getting up that bit easier. It was getting warmer, which is a dream when you work in what is essentially a very tall greenhouse, however the last fews days seem to be tring to replicate deep dark winter.

The reasoning for work being so hectic seems to be the same source of many friends’ current extended working hours and stress ... the end of the financial year. It is the first time I have experienced the end of the financial year in the this context, usually I only note that it is the end of the financial year because I need to renew my ISA or I get a lovely little cheque from HRMC with my tax rebate. Not sure if I’m a fan of this version.

I added to the chaos by finally putting down roots in London, SW6 and I have to say it's working out pretty nicely.

Life’s pace has picked up and I can’t see it slowing down in the near future; not that I’m complaining. I just think that perhaps its time for a little help, like the daily vitamins I've started to take and perhaps some coffee in the cakes.

Makes 14-16 Cupcakes
(depending on how full you fill your cupcake cases)
Pre-heat oven to 180°C
Bake to perfection for 16 minutes

You will need the following:
175g Butter
175g Golden Caster Sugar
175g Self Raising Flour
3 Eggs
1Tbsp Baking Powder
2Tbsp Camp Coffee Essence
1Tbsp Cocoa Powder
2Tbsp Water

300g Cream Cheese
60g Icing Sugar
1Tsp Camp Coffee Essence
1 drop vanilla essence
Chocolate for grating over the icing


Cream together the butter and sugar

 Add in the eggs one at a time
Mix together the camp coffee, cocoa powder and water

Pour into cake mix
 Sift in the flour

Using an ice cream scoop, dollop the mix into the cases; one scoop per case
Bake in the oven at 180°C for 16 minutes

Make the icing whilst the cupcakes are baking by combining the icing sugar, sugar and cream cheese

Add a drop of vanilla extract

Using a small palette knife or the back of a teaspoon smooth the icing over the cupcakes once they have cooled from the oven
Grate over the chocolate
Enjoy...a great justification for elevenses

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