Baking

Ingredients
  • 125 g (4 oz) lightly salted butter, softened
  • 125 g (4 oz) caster sugar, plus 2 teaspoons
  • 2 eggs
  • 150 g (5 oz) self-raising flour
  • ½ teaspoon baking powder
  • 2 teaspoons espresso coffee powder
  • 1 teaspoon boiling water
  • 50 g (2 oz) flaked almonds, lightly toasted
  • ¼ teaspoon ground cinnamon
Directions

Line a 12-section bun tray with paper cake cases. Put the butter, the 125 g (4 oz) sugar, eggs, flour and baking powder in a bowl and beat with a hand-held electric whisk for about a minute until light and creamy.

Spoon half the cake mixture into a separate bowl. Blend the coffee powder with the boiling water and stir into half the mixture. Using a teaspoon, fill the paper cases with the 2 mixtures, then draw a knife in a circular motion through each cupcake to mix the mixtures partially together to create a marbled effect.

Scatter the flaked almonds over the cakes. Mix the remaining 2 teaspoons sugar with the cinnamon and sprinkle over the cakes.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes or until risen and just firm to the touch. Transfer to a wire rack to cool.

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