Coffee Cupcakes

As we haven't made any cakes in a while and the weather is horrendous, The Boy and I have just been baking.

Coffee Cupcakes

Ingredients:

• 110g self-raising flour
• 1tsp baking powder
• 100g caster sugar
• 100g Stork Baking Liquid*
• 2 eggs
• 3 tsp of espresso powder dissolved in a small amount of hot water.

1. Cream the caster sugar and Stork Baking Liquid together. As the 'butter' is already a liquid, it is far easier to mix, especially for little ones. There's also a handy measuring marker down the side of the bottle for easy dispensing.
2. Mix in the egg, add a little flour if it starts to curdle. Mine always curdles; this time? It didn't.
3. Add the remaining flour and baking powder and mix.
4. Stir in the coffee mixture. (I added 10g more flour to counter this additional liquid).
5. Bake for 14 minutes on 180°C.
6. Top with coffee flavoured buttercream (2 tsp of coffee added to a basic recipe. NB: I found that I needed a bit more than 1/4 Stork Baking Liquid to a bit less than 3/4 icing sugar. Incidentally, it is the best buttercream that I have ever made; smooth, creamy and the icing sugar didn't go everywhere.)
7. Eat and enjoy!

I was sent the product marked * for the purpose of trial. My opinion (that it's really easy to use and made the cakes tasty and light) is honest and unbiased.