My mother in law came to stay last weekend, and brought her old espresso machine. She loves giving us hand-me-downs, despite the fact that we already have a stove top percolator to make our fresh espressos. We grind out own beans too, and Bradley told her over the phone last week, but she knows best. This machine uses pods of ground coffee, and makes an awful racket. We tried it out on her first morning with us, and I beamed over the rim of my mug. She didn’t know I’d topped mine up with vodka and kalua, so it felt like a victory.
This Espresso Martini Cocktail Cupcake recipe is therefore inspired by her.
Time to make: 30 minutes
Ingredients (makes 12:
For the cake:
- 175g butter, softened
- 175g golden caster sugar
- 175g self-raising flour
- 2 eggs, beaten
- 2 shots espresso
- 100ml kahlua
- 50ml good quality vodka
- tsp baking powder
- tsp bicarbonate of soda
For the frosting:
- 500ml double cream
- 500g icing sugar
- 50ml kahlua
- coffee beans or ground coffee for decoration, optional
- Preheat the oven to 180 degrees and line a 12 hole cupcake tray with paper cupcake cases
- Beat together the butter and golden caster sugar in a large mixing bowl
- Gradually beat in the egg.
- Stir in the kahlua, vodka and espresso shots, adding small amounts of flour if the mixture starts to separate.
- Slowly sift and fold in the flour, then the baking powder and bicarbonate of soda.
- Spoon the mixture evenly into the cupcake cases and bake for 15 – 20 minutes
- Whisk the double cream and icing sugar together until the mixture holds it’s shape, and add the kahlua.
- When the espresso martini cupcakes are fully cooled, spread or pipe the frosting onto the cakes.
- Decorate with coffee beans or ground coffee.