Waitrose and Partners
Coffee vanilla crème cupcakes

Coffee vanilla crème cupcakes

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

Ingredients

  • 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

Method

  1. 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.

  2. 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.

  3. 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.

  4. Just before serving, peel away the cake cases. Top with generous swirls of vanilla crème, then dust with cocoa powder.

Nutritional

Typical values per item when made using specific products in recipe

Energy

948kJ/ 226kcals

Fat

11g

Saturated Fat

6.9g

Carbohydrates

28g

Sugars

16g

Fibre

0.8g

Protein

3.8g

Salt

0.4g

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