Christmas Espresso & Brandy Cupcakes
unsalted butter, softened 185g
golden caster sugar 185g
strong coffee 1tbsp
large eggs 3
self-raising flour with pinch salt 185g
1Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Cream the butter and sugar; beat in the eggs. Stir in the coffee; fold in the flour until smooth. Spoon mix into cases; bake for 20 minutes. Cool cakes on a wire rack.
2Whisk the butter and cream cheese; beat in the sugar and brandy. Pipe swirls onto the cakes. Sprinkle with espresso powder.
【Mint chocolate chip cupcakes Cake mix】
*Omit coffee; add 150g
dark choc chips
Swap brandy for 1tsp peppermint extract and 3 drop green food colouring.