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Caramel Frappé Cupcakes

Serves: 12
Prep Time: 30 minutes
Cook Time: 18-20 minutes

Ingredients

Caramel Coffee Cupcakes:

• 200g self raising flour

• 170g caster sugar

• 150ml vegetable oil

• 150ml Costa Caramel Swirl Frappé

• 2 large eggs

• ½ tsp. baking powder

• Pinch of salt

• Buttercream:

• 380g Icing sugar

• 200g Unsalted butter, softened

• 1 tbsp Costa Premium Instant Coffee (dissolved into 1 tsp. boiling water)

To serve:

• Caramel sauce

• Coffee beans

• 12-Hole cupcake tin

• 12 cupcake cases

• Piping bag with nozzle

Method

1. Begin by lining the tin with the cupcake cases and pre-heating the oven to 190C/170C fan/GM 5.

2. Place all the cupcake ingredients into a large mixing bowl and beat with an electric hand mixer until smooth and fully combined.

3. Divide the cake batter between the 12 cases.

4. Bake for 18-20 minutes until risen, golden and when you insert a cocktail stick it comes out clean.

5. While the cupcakes cool make the buttercream by beating the butter with an electric hand mixer until light and fluffy.

6. Gradually add the icing sugar to the butter along with the Costa Premium Instant Coffee until fully incorporated and the butter cream is light and fluffy.

7. When the cakes are completely cooled pipe the buttercream on top and drizzle with the caramel sauce.

8. Garnish with the coffee beans and serve.

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