Baking Heaven


Coff ee cupcakes


180g (6oz) plain flour
2 tsp baking powder
125g (4½oz) unsalted butter
200g (7oz) brown sugar
2 free-range eggs
100ml (3½floz) milk
30ml (1floz) Dualit NX® or Compostable Single Origin coffee (one espresso shot)
your favourite vanilla buttercream (optional)

1 Preheat the oven to 180C/Gas Mark 4.

2 Sift the flour and baking powder into a bowl, then set aside. Prepare a muffin tin with 12 cupcake cases.

3 Cream the butter and sugar until fluffy. Add the eggs one at a time, scraping down the side of the bowl as necessary.

4 Beat in the espresso. Mix in the flour in three parts, alternating with the milk.

5 Spoon the mixture into the cupcake cases and bake for 20 minutes or until cooked.

6 Allow to cool, then top with vanilla buttercream if you wish.

Carrot cake cupcakes


150g (5½oz) carrots175g (6oz)½ tsp bicarbonate of soda150g (5½oz) light brown soft sugar¼ tsp cinnamon¼ tsp nutmeg3 free-range eggs100ml (3½floz) sunflower oil70ml (2½floz) buttermilk

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