Attention all teenage white girls, get your taste-buds ready for a collaboration of your favourite hot drinks (chai latte and café mocha, obvies girl) in cupcake form. Starbucks, eat your heart out.
The best part about these cupcakes is that they’re made from staple ingredients that you usually have in your fridge and pantry. They’re perfect for making on the spur of the moment (I did this with encouragement from Becca). A yummy alternative to your boring old vanilla cupcakes – they are literally spiced up with spice. Teehee.
Here we go.
See what I was thinking in green.
Ingredients for the cake part
120g (1/2 cup) softened butter
140g (2/3 cup) castor sugar
5ml (1 teaspoon) vanilla essence
5ml (1 teaspoon) instant coffee granules
350g (2 1/2 cups) self-raising flour
10ml (2 teaspoons) cocoa powder
5ml (1 teaspoon) ground cinnamon
5ml (1 teaspoon) mixed spice
125ml (1/2 cup) milk
- Preheat the oven to 180°C and line a muffin pan with paper cupcake cases
- Beat the butter and castor sugar together in a large bowl until light and fluffy (this should take about 3 minutes on a high speed)
- Mix the vanilla essence and coffee granules together until the coffee has dissolved and then add it to the butter mixture
- Add the eggs one at a time and beat well after each addition
- Measure out the dry ingredients and put them in a separate bowl (this is just to make sure that you don’t mess up the measurements)
- Add half the flour mixture and half of the milk to the butter mixture and beat well. Then do the same with the remaining milk and flour mixture (tbh, I don’t know why this is necessary but I did it anyway. So just beat everything in one go if ya feel)
- Fill your muffin pans with the batter – this recipe makes about 12-14 cupcakes (obviously pan sizes differ so just use your judgement of how many cupcakes to make. You can use my photo as a reference)
- Bake for ±15 minutes or until a knife comes out clean when inserted into the cakes (mine baked for 17 minutes)
- Once baked, remove the cupcakes from their pan and leave to cool completely on a wire rack (don’t get too impatient waiting for the cakes to cool. You can make the icing while you wait)
So now that the cupcakes are baked you can get started on making the icing.
Ingredients for the icing
110g softened butter
240g icing sugar
5ml (1 teaspoons) cocoa powder
10ml (2 teaspoons) mixed spice
15ml (1 tablespoon) milk
Method for the icing
- Put the butter and milk into a small bowl
- Sift in the dry ingredients
- Beat until smooth (start on the slowest speed and try not to move the beaters around too much until the icing sugar is starting to combine – then the icing sugar won’t create a kitchen catastrophe)
Finally ice your cupcakes and top with whatever you can find in the cupboard. I happened to find silver balls and glitter. Woohoo.
Here is a short interview with Rebecca about the cupcakes:
Me: What do you think of the cupcakes?
Becca: They’re so good dude.
Me: Would Marie Antoinette let them eat this cake?
Becca: Fam, it would become the national food.
Disclaimer: This interview may have been manipulated for reader benefit.
Here are a few pictures of the finished product:
And before you go, I have one last thing.
Adios my chinas, have a great Sunday.