Espresso Martini Cupcakes

• Refrigerated

  • 2 Eggs, medium

• Baking & Spices

  • 65 g Caster (superfine sugar
  • 1 1/2 tbsp Plain flour
  • 110 g Self raising flour
  • 100 g Sugar, light brown soft
  • 1 tsp Sugar

• Drinks

  • 1 tbsp Coffee, strong hot
  • 1 tsp Coffee extract

• Dairy

  • 140 g Butter
  • 40 ml Milk, full-fat

• Beer, Wine & Liquor

  • 3 1/8 tbsp Kahlua tia maria
  • 20 ml Vodka

• Other

  • 50ml (3 tbsp Kahlua or Tia Maria
  • rounded ¼ tsp baking powder

Found on domesticgothess.com

Ingredients

• 75g (1/4 cup + 1tbsp) softened butter
• 100g (1/2 cup + 1tbsp) light brown soft sugar
• 2 medium eggs
• 110g (scant 1 cup) self-raising flour
• rounded ¼ tsp baking powder
• 50ml (3 tbsp) Kahlua or Tia Maria
• 15ml (1 tbsp) vodka (or more Kahlua)
• 1 tsp coffee extract (I used Nielsen Massey)
• 1 Tbsp strong hot coffee
• 1 tsp sugar
• 1 tbsp Kahlua/Tia Maria
• 1 tsp vodka
• 1.5 tbsp plain flour
• 40ml (scant 3 tbsp) full fat milk
• 30ml (2 tbsp) Kahlua/Tia Maria
• 65g (generous ¼ cup) softened butter
• 65g (1/3 cup) caster (superfine) sugar

Directions

• Heat the oven to 180C/350F/gas mark 4 and line a muffin tray with about 8 cupcake liners.
• Whisk together the butter and sugar with an electric mixer until pale and fluffy. Add the eggs one at a time whisking extremely well after each addition. Sift in the flour and baking powder and whisk until just combined then finally mix in the Kahlua/Tia Maria, vodka and coffee extract.
• Divide the batter between the cupcake cases, filling them ⅔rds full. Bake for 20-25 minutes until a skewer inserted into the centre comes out clean. Turn the cupcakes out onto a wire rack and leave to cool completely.
• To make the syrup, dissolve the sugar in the hot coffee then stir in the Kahlua/Tia Maria and vodka. Brush each of the cupcakes with a little of the syrup.
• To make the icing, whisk together the flour, milk and Kahlua/Tia Maria in a small pan until smooth. Place over a medium-low heat and whisk constantly until the mixture has thickened into a very thick paste; scrape it into a small bowl, cover with clingfilm directly on the surface and refrigerate until completely cold.
• Whisk together the butter and sugar for several minutes until extremely light and fluffy and the sugar has dissolved. Whisk in the chilled paste a little at a time, whisking well after each addition, until it is all incorporated. Dont be tempted to add any extra liquid to the icing or it may split.
• Transfer the icing into a piping bag fitted with a large open star nozzle and pipe dollops or swirls onto the top of each cupcake, garnish with coffee beans (preferably chocolate covered ones if you can find them).