Cakes & Bakes: Coffee raspberry cupcakes with vanilla buttercream

Home-made coffee raspberry cupcakes with vanilla buttercream

Last week, I was having one of my irregular clear outs of our store cupboard and was about to throw out a bag of ground coffee. I brewed it up once but I’m not keen on flavoured hot beverages. Like I’ve said on many occasions I hate waste, so I thought I’d use the coffee to cook with instead of drinking. My coffee raspberry cupcakes with vanilla buttercream idea was born!

Wet & dry ingredients in two mixing bowls

I whipped up a basic cupcake recipe; cream butter and sugar, add eggs and fold in the dry ingredients – self-raising flour and the chocolate and raspberry flavoured coffee grounds. In hindsight, I should have reground the coffee on the finest setting; the cupcakes were a little ‘gritty’ on the texture front.

Spooning cupcake batter into cupcake papers Just cooked cupcakes

Despite this, they had a wonderful flavour – I’ll be making them again!

Coffee raspberry cupcakes cooling on a wire rack

I finished them off with a swirl of vanilla buttercream and topped each with a little raspberry – our garden is full of fruiting raspberry canes at the moment.

Vanilla buttercream ingredients with piping bag

Click here to save my recipe to Pinterest

Home-made coffee raspberry cupcakes with vanilla buttercream
Coffee raspberry cupcakes with vanilla buttercream
Yields 12
Cook Time
15 min
Cook Time
15 min
For the cupcakes
  1. 140g/5oz golden caster sugar
  2. 140g/5oz butter, softened
  3. 3 eggs
  4. 140g/5oz self-raising flour
  5. 2 tbsp fine ground coffee (or instant dissolved in 1tbsp boiling water)
For the buttercream
  1. 150g/5¼oz butter, softened
  2. 150g/5¼oz icing sugar
  3. 1tsp vanilla extract
To decorate
  1. 12 fresh raspberriesHome-made coffee raspberry cupcakes ingredients
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For the cupcakes
  1. Heat oven to 175ºC/350ºF/Gas mark 4
  2. Line 12 holes in 2 muffin tins with cupcake cases
  3. Whisk the sugar and butter until light and creamy
  4. Beat in the eggs, one by one, adding a tablespoon of the flour at the same time (to avoid the mixture curdling)
  5. Fold in the rest of the flour along with the ground coffee
  6. Spoon the mixture into the cupcake cases and bake for 15 minutes
  7. Carefully remove the cupcakes from the baking tins and allow them to cool on a wire rack
For the buttercream
  1. Beat together the softened butter with the (pre-sifted) icing sugar
  2. Add the vanilla extract and mix in well
  3. Once the cupcakes have cooled completely, using a spatula spoon the buttercream into a piping bag and add a swirl to the top of each
To finish
  1. Gently push a raspberry into the top of the buttercream (and sprinkling with icing sugar if you like!)
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