This dessert have replaced my coffee. The amount of coffee I used to consume was more than too much, the addiction to caffeine was a killer. These cupcakes didn’t give me that strong kick I used to get from a big hot mug of coffee, but it sure pleased my taste buds.
I’m not crazy about decorating the cupcakes I bake, not being lazy, but I like to enjoy the taste of the cake without the interference of other flavors, but when it’s for the kids the Icing and cream is always a must.
Hope you enjoy it, as much as I enjoyed baking and then having it 🙂
For the cake:
1 cup all purpose flour
1 1/2 teaspoons baking powder
Pinch of salt
1 cup sugar
1/2 cup butter or margarine
1/2 cup vegetable oil
2 tablespoons instant coffee dissolved in 3 tablespoons boiling water
Making the cake:
1 Preheat oven 350F/180C/Gas mark4.
2 Sift flour with salt, baking powder in a mixing bowl.
3 Add rest of the ingredients in another bowl except the coffee. Whisk mixture until creamy in texture.
4 Add in the flour and whisk for 10 seconds.
5 Using a spatula, fold in the coffee. Pour mixture in well greased baking pan.
6 Bake on the middle rack for 15 minutes, or until a toothpick inserted in the middle comes out clean.