175gGluten Free Self-Raising Flour BlendI use Dove's Farm
1/2tspGluten Free Baking Powder
4tspCoffee Granules
50mlBoiling Water
For the Buttercream
500gFondant Icing Sugar
250gUnsalted Buttersoftened
To Decorate
50gDark Brown Fondant or Modelling Chocolate
Instructions
Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
Line a muffin tin with 12 large muffin sized cupcake cases.
Place the coffee granules into a small jug and add the 50mls of boiling water, stirring with a teaspoon until completely dissolved, and then put to one side to cool.
Cream together the butter and sugar until pale and creamy.
Slowly add the beaten eggs.
Add the flour and baking powder and mix thoroughly until smooth.
Finally add half of the cooled coffee and mix well, putting the rest of the coffee to one side for the buttercream.
Carefully spoon the batter into the cases.
Bake for around 25 minutes or until the sponge springs back when pressed lightly.
Remove from the tin and leave to cool on a wire rack.
Whilst the cakes cool, make the coffee bean toppers & buttercream.
To make the coffee beans, roll the fondant into a long sausage and cut off 24 small equal pieces. Roll each piece into a bean shape and then use a knife to indent a line down the middle of each one.
To make the buttercream, beat the butter and mix together with the icing sugar until lump free.
Then add the rest of the cooled coffee and mix again until smooth and creamy.
Once the cakes are cool pipe a swirl of frosting onto each cake & place 2 of the fondant coffee beans on top of each one.
Made this recipe? Don't forget to tag me!@itssarahsibley I love to see all your tasty creations!