Below you can find the recipe for the Greek Frappe. It is the most popular coffee in Greece for the last 30 years. This recipe makes enough for one serving. 1 1/2 tsp instant coffee (Nescafe Original red label is the most popular brand) 1 1/2 cups cold water Sugar Milk Ice cubes In … [Read More...] about Greek Frappe
Mini Coffee Cupcakes Recipe
Makes 24
Mini Cupcakes CAKES
75g butter softened
75g caster sugar
2 medium eggs
2 tsp coffee essence or espresso or very strong coffee
125g plain flour
1 tsp baking powder
DECORATION
200g icing sugar sifted
2 tbsp coffee essence or very strong coffee
chocolate-covered espresso beans (optional)KITCHEN KIT
1 x 24-hole mini-muffin tin mini-muffin cases
Preheat the oven to 180C/160C fan/gas 4 and line the muffin tin with paper cases.
Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and beat until the mixture is light and fluffy. Whisk in the eggs, one at a time, followed by the coffee essence, then sift over the flour and baking powder and fold in.
Divide among the paper cases in the muffin tin and bake in the oven for 8-10 minutes or until risen and springy to the touch.
While the cupcakes are baking, make the icing. Place the icing sugar and the coffee essence in a bowl, mix together and add a little water (about ½-1 tbsp) and mix until smooth, adding more water if necessary: it should be spreadable.
Remove the cupcakes from the oven and allow to cool on a wire rack, then top each with a generous teaspoonful of icing or pipe a swirl of icing. Serve with a chocolate-covered espresso bean placed on top, if you wish.
Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and beat until the mixture is light and fluffy. Whisk in the eggs, one at a time, followed by the coffee essence, then sift over the flour and baking powder and fold in.
Divide among the paper cases in the muffin tin and bake in the oven for 8-10 minutes or until risen and springy to the touch.
While the cupcakes are baking, make the icing. Place the icing sugar and the coffee essence in a bowl, mix together and add a little water (about ½-1 tbsp) and mix until smooth, adding more water if necessary: it should be spreadable.
Remove the cupcakes from the oven and allow to cool on a wire rack, then top each with a generous teaspoonful of icing or pipe a swirl of icing. Serve with a chocolate-covered espresso bean placed on top, if you wish.