One of my best friend’s is a coffee lover so when I was heading up to stay with her for the weekend in St Albans, I decided to make a coffee-based treat. I didn’t have loads of time, so wanted an easy and quick recipe that would still make a good impression. After looking at various recipe books and online, I found this Marbled Coffee and Almond Cupcake recipe in the 200 Cupcakes book by Hamlyn. This is a brilliant little book with fantastic recipes that I have played with on numerous occasions. And it’s super cheap too – bonus! http://www.amazon.co.uk/Hamlyn-All-Colour-Cookbook-Cupcakes/dp/0600620786
I love the marbled effect, so easy and yet people are always impressed with it. I also love how you can mix different flavours. You can substitute the coffee with chocolate (I would guess about 10 – 20g cocoa powder), fresh raspberries or strawberries (crush 75g with tablespoon caster sugar) in this recipe. But there are other fantastic mixes I want to try, you can check them out here:
- Vanilla and Lime Marbled Cupcakes: http://bakingbites.com/2013/03/vanilla-and-lime-marble-cupcakes/
- Red Velvet Marbled Cupcakes: http://bakingbites.com/2011/01/red-velvet-marble-cupcakes/
- Mango and Chocolate Marbled Cupcakes: http://flavoursunlimited.blogspot.co.uk/2013/05/mango-chocolate-marble-cupcakes.html
Marbled Coffee and Almond Cupcakes
- 125g lightly salted, softened butter
- 125g Caster sugar plus 2 teaspoons
- 2 eggs
- 150g self-raising flour
- 1/2 teaspoon baking powder
- 2 teaspoons espresso coffee powder
- 1 teaspoon boiling water
- 50g flaked almonds, lightly toasted
- 1/4 teaspoon ground cinnamon
- Prepare 12 cupcake cases on a cupcake tray.
- Preheat the oven to 180 C.
- Beat the butter, caster sugar, eggs, flour and baking powder in a bowl 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 in half the mixture.
- Using a teaspoon, fill the paper cases with the two 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 of caster sugar with the cinnamon and sprinkle over the cakes.
- Bake for 20 minutes or until risen and just firm to the touch.
These guys came out well, and the flaked almonds with the sprinkled sugar and cinnamon gave a lovely crunchy topping to the bouncy cake and combines well with the coffee and vanilla flavours. They are great served as is, or with a dollop of fresh cream or vanilla ice-cream. And of course an after dinner cup of coffee…to make sure you stay awake!