Glitzy Coffee Cupcakes

I’ve discovered edible glitter (how the heck did it take me so long?) and I want to sprinkle it on everything, but perhaps putting it on my chilli con carne was a step too far… Anyhoo, these sparkly beauties provide the perfect hit of coffee and glitz. So why not give them a whirl?

Glitzy Coffee Cupcakes (makes 24 - 28 mini cupcakes)

75g unsalted butter, softened

100g caster sugar

1 large egg

3 tbsp soured cream

2 tsp instant coffee, dissolved in a teeny tiny amount of boiling water and cooled

110g self raising flour 

For the icing:

100g unsalted butter, softened

2 tsp instant coffee, dissolved in a teeny tiny amount of boiling water and cooled

225g icing sugar

To decorate:

100g walnuts, chopped

50g dark chocolate, grated

Gold edible glitter

1. Preheat oven to 180°C (160°C fan).    
2. Mix the butter and sugar until creamy and light. Beat in the egg, followed by half of the flour.
3. Stir in the soured cream and coffee, then the remaining flour.
4. Distribute the mixture into mini cupcake cases, filling each two thirds full, and bake for 12-15 minutes in the middle of the oven.
5. To make the icing, mix half of the icing sugar with the butter until fully incorporated. Stir in the coffee, then add the remaining icing sugar and beat until smooth. If it is a little stiff, add a little splash of milk to loosen it slightly and it will become easier to work with.

6. Pipe or spread onto the cooled cupcakes (I prefer to pipe with a plain nozzle so that the icing is distributed evenly on top).
7. Put the walnuts and grated chocolate in separate bowls. Dip half of the cupcakes in each, making sure the icing is well coated with either chocolate or walnuts.
8. Now for the fairy dust moment – sprinkle with glitter and Ta Da! Glitzy Coffee Cupcakes!

Mini Carrot Cupcakes

I decided on carrot cupcakes for this weekends bake and as you can see, my obsession with making all things mini continues! They were my contribution to a family Birthday bash and they went down well. I made a big carrot cake too, but I'll share that with you another time.

These nutty mouthfuls of carroty goodness require a little bit of work, but believe me they are sooo worth it!

Mini Carrot Cupcakes (makes 24)

100g self raising flour

25g plain wholemeal flour
75g caster sugar

1 tsp cinnamon

1/4 tsp baking powder
30 walnuts, finely chopped

100g carrot, grated

zest of one orange

1 large egg

125ml sunflower oil

Cream Cheese Icing:

75g unsalted butter, softened

75g cream cheese

200g icing sugar

1 tsp vanilla extract

1. Pre-heat oven to 180°C or 160°C for fan assisted.
2. Place the dry ingredients in a bowl. Add the grated carrot and orange zest and stir until the carrot is coated.
3. Add the egg and sunflower oil and mix until thoroughly until you have a reasonably thick batter (WARNING: your mixture will most likely look like cat sick - don't worry it'll taste great, I promise!).

4. Fill 24 mini cupcake cases to two thirds full and bake on the middle shelf for 12 minutes.

5. Meanwhile make the yummy cream cheese icing: using an electric mixer beat together all the ingredients until smooth.

6. Pipe or spread onto your cooled cupcakes. To decorate you could make little fondant carrots like I did or use whole or chopped walnuts or perhaps some bright sprinkles - you decide!