A deliciously soft and light sponge with a touch of coffee flavouring. These are designed in the idea of a light latte. A small hint of coffee without the flavour becoming overpowering or too strong.
Camps coffee extract is something that my Nan used to use. I knew that this would work if it was something in her arsenal of baking ingredients and quick and easy tricks. This is widely available in large supermarkets, easy to use and lasts a really long time as a little goes a long way. This is made of a mixture of sugar, water, chicory extract and dried coffee extract. This recipe uses 1 teaspoon of Camp Chicory and Coffee Extract which creates a mild, light and sweet coffee flavour, but as always please feel free to add more or less to your recipe. Just be mindful as this can be quite sweet so adding too much may create something more sweet less coffee.
This recipe follows a simple method. The only difference is swapping regular caster for light brown soft sugar. I have also added Camps Coffee extract to the batter gives it a smoother, richer coffee flavour and texture. I only added a small amount of this as I wanted it to have a really light flavour, but of course feel free to add some more.
To start with, make a simple batch of cupcakes, the only difference is the type of sugar used. I used the all-in-one method here to make things even quicker and easier. Throw all of the cake ingredients, minus the Camps extract, into a bowl and mix with an electric mixer until you have a nice smooth batter. Lastly, add the Camps extract and give a separate mix.
Coffee
Place the cake batter into your pre prepared cupcake tins. You want to fill about two thirds of the way full, this will allow the cupcakes to rise and will give you the perfect height for when you decorate the cakes. I always give the tin a light bang on a hard surface to help distribute the batter before placing in the oven. This bake will be slightly darker due to the brown sugar and the Camps. Once the cakes are cooked allow them to cool in the tin for roughly 5 minutes, then remove from the tin and allow them to cool completely before decorating.
I love to top these with my gingerbread latte buttercream frosting, making the perfect festive treat!
This only makes a small batch of roughly 4 cupcakes. I believe that baking is always enjoyed fresh, as close to baking as possible, so make small batches. If you would prefer a larger batch, feel free to double or triple the recipe.. However, any leftovers can be stored in an airtight container for roughly 2-3 days.
Ingredients
- 2 oz / 60 g Self Raising Flour
- 2 oz / 60 g Butter
- 1 oz / 30 g Soft Light Brown Sugar
- 1 Egg
- 1 teaspoon Milk
- 1 teaspoon Camps Coffee Extract
Instructions
- Preheat oven to 180*c/350*f/Gas Mark 4/160*c Fan Oven.
- Line a cupcake tin with cases and set aside.
- Place the butter, sugar, eggs, self-raising flour and milk in a bowl and using an electric mixture, blend until everything is fully combined.
- Mix in the Camps coffee extract, blending until well combined, and spoon the mixture into your prepared tin.
- Cook for 16 to 20 minutes, until golden brown but still light and fluffy. You can tell the cakes are ready when they spring back when lightly pressed. You could also insert a skewer into the middle of one of the cakes and if it comes out clean, then the cakes are ready.
- Once ready, remove from the oven.
- Allow the cakes to sit in the tin for roughly 5 minutes, then place on a wired rack to cool.
Notes
This only makes a small batch of roughly 4 cupcakes. I believe that baking is always enjoyed fresh, as close to baking as possible, so make small batches. If you would prefer a larger batch, feel free to double or triple the recipe.. However, any leftovers can be stored in an airtight container for roughly 2-3 days.
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