Rich coffee sponge topped with Jameson whipped cream frosting. Recipe created by Mandy Mortimer
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For the cupcakes
115g unsalted butter, room temperature
115g golden granulated sugar
2 eggs, lightly beaten
95g cup self raising flour, sifted
60g cup plain flour, sifted
½ tsp salt
3 tbsp instant espresso powder
½ tsp vanilla extract
For the frosting:
500ml double cream, chilled
4 tbsp Jameson whiskey
2 tbsp icing sugar, sifted
Line a 12 hole cupcake tin with cupcake papers and pre heat oven to 180°C/350°F/gas 4.
With an electric beater or stand mixer with paddle attachment, beat butter and sugar together in a large bowl until pale and well creamed, about 3 – 5 minutes. Add eggs, one at a time, beating thoroughly and scraping the sides of the bowl down before adding the second egg.
Sift flours and salt together.
In a jug or small bowl, dissolve espresso powder in milk and stir in vanilla.Mix a third of the dry ingredients in to the creamed butter and eggs. Mix in half of the wet ingredients, scraping down the sides of the bowl. Mix in half of remaining dry ingredients until just combined. Beat in remaining wet ingredients. Fold in the last of the dry ingredients until just mixed.
Divide batter amongst cupcake liners, filling them to about 2/3 full.
Bake on middle rack until a toothpick inserted comes out clean, or the top of the cupcake springs back when lightly pressed, between 18-20 minutes.
Remove from oven and leave to cool in pan for about 10 minutes. Remove cupcakes from pan and leave cupcakes to cool on a wire rack completely before frosting.
For the frosting, combine the double cream, Jameson and sugar in a large bowl. Whisk just until stiff peaks form and can hold their shape.
Spoon whipped cream into a piping bag fitted with a large plain piping tip. Decorate each cupcake with a swirl of frosting.