Are you a coffee person? Me, I could live without coffee, if I had to, but I would not quit it voluntarily. I enjoy slowly walking up with a cup of americano, already before breakfast. A day has not begun, before I’ve had my cup of coffee. So how about eating coffee? I don’t mean eating the beans, but a delightful coffee cupcake is another story. And the cardamom is there to offset any potential side-effects of taking too much caffeine. So keep calm and have a cupcake.
INGREDIENTS
For the cupcakes
60 g soft butter
60 g fine light cane sugar
1 egg
60 g sour cream
100 g wheat flour
1 tsp baking soda
1 tsp cardamom powder
1 tbsp instant coffee dissolved in 1 tbsp hot water
For the frosting
50 g soft butter
40 g powder sugar
150 g cream cheese
3 tbsp espresso
INSTRUCTIONS
Preheat the oven to 175°C (convection). Line a muffin tray with six paper cups.
Beat the butter and sugar with electric mixer for 2-3 minutes. Add the egg and mix for another minute on low speed. In a bowl, combine the flour, baking soda and cardamom powder. While mixing on low speed, add some flour to the butter mixture, then the sour cream, more flour, coffee, and finish with flour. All ingredients should be combined, but don’t overdo the batter.
Using an ice-cream scoop fill in the muffin cups and bake the cupcakes for 20 minutes. Let them cool completely.
In the meantime make the frosting by beating the butter with sugar for 2-3 minutes. Add the cream cheese and mix for another 2 minutes. Then slowly add espresso, mixing continuously on low speed. Frost the cupcakes.
If you manage not to eat them all at once, keep the cupcakes in the fridge.
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