Coffee vanilla crème cupcakes

Name: Coffee vanilla crème cupcakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Ingredients: 125 g butter; 30 g Président Vanilla Crème from a 250g can, more to serve; 4 tbsp Camp Chicory & Coffee Essence; 1½ tsp Nielsen-Massey Vanilla Extract; 3 British Blacktail Medium Free Range Eggs; 185 g McDougalls Plain Flour; 1½ tsp baking powder; 125 g golden caster sugar, plus 2 tbsp; 2 tsp cocoa powder, to decorate

The cake bases freeze really well, and can be defrosted ready to serve with a good squirt of vanilla crème from the fridge, whenever you feel like a treat.

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Makes12
CourseCake
Prepare15 mins
Cook15 mins
Total time30 mins
Pluscooling

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125g butter
30g Président Vanilla Crème from a 250g can, more to serve
4 tbsp Camp Chicory & Coffee Essence
1½ tsp Nielsen-Massey Vanilla Extract
3 British Blacktail Medium Free Range Eggs
185g McDougalls Plain Flour
1½ tsp baking powder
125g golden caster sugar, plus 2 tbsp
2 tsp cocoa powder, to decorate

Preheat the oven to 180ºC, gas mark 4. Line a 12-hole muffin tin with deep cupcake or muffin cases. Melt the butter. Off the heat, whisk in the vanilla crème, 2 tbsp chicory & coffee essence, 1 tsp vanilla and the eggs.
In a large bowl, use a balloon whisk to combine the flour, baking powder and 125g sugar. Tip in the butter mix, then whisk until smooth. Divide between the cases and bake for 15 minutes, or until risen and springy.
Warm 2 tbsp water, 2 tbsp chicory & coffee essence, ½ tsp vanilla and 2 tbsp sugar until dissolved. Prick the warm cakes with a skewer, then brush with the syrup twice over. Cool.
Just before serving, peel away the cake cases. Top with generous swirls of vanilla crème, then dust with cocoa powder.

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