I cannot believe it is already the beginning of a new season! Summer came and went and my tan has already begun to fade (…well, peel). So before I totally bid my farewells to the warmer months, I decided to make some summer inspired, bright colourful cupcakes in collaboration with Nespresso’s newest Decaffeinato blends. As someone who has always embraced a fully caffeinated coffee, I originally questioned my need for the newest decaf pods, but after eating more cupcakes than I’d like to admit (…seriously, like don’t even ask), I was thanking my lucky stars these babies were caffeine free, as I would’ve been up all night (…thus giving me more time to, well, eat the entirety of them…). Plus, this [unfortunately] also meant I was able to share the raspberry-icing cupcakes with my little cousins… Who, to be fair, LOVED THEM. Best. Babysitter. Ever.
ANYWAYS, big THANK YOU to Nespresso for giving me the opportunity to create something delicious for the third time around! Let me know if you try this recipe by tagging myself and #NespressoCreations via Instagram! Or alternatively you can comment below.
HAPPY BAKING Beautiful People!
PS: The recipe to my Nespresso Coffee Cupcakes is below the photographs!
INGREDIENTS: (Makes 12)
- A shot of Nespresso Volluto Decaffeinato
- 100 g unsalted butter, softened
- 165g caster sugar
- 2 eggs
- 200g self-raising flour
- 1/2 cup milk
- 125g unsalted butter, softened
- 300g icing sugar mixture
- 1tbsp Gourmand Raspberry Syrup
- Drop of red food colouring
- 1tbsp Salade de Fleurs (dried flower leaves)
Preparation time: 30 minutes
Cooking time: 20 minutes
- Preheat the oven to 180C (160C fan-forced). Line a 12-hole medium muffin pan (1/3 cup capacity) with paper cases.
- Place the Nespresso shot in a half cup measuring cup then fill it up with the milk.
- Using electric mixer or beaters, beat the butter and castor sugar until it changes to a lighter creamy colour.
- Add the eggs one at a time, beating well after each egg.
- Gently fold through the flour then add the milk and Nespresso mix
- Fill each paper casing until ¾ full
- Bake for about 20 minutes, or until golden brown. Remove from the oven and transfer to a wire rack to cool completely before decorating.
- With an electric mixer or beater beat the butter until light and creamy.
- Add the icing sugar a little at a time, beating constantly.
- Add the Raspberry syrup and continue beating.
- Add one drop of red food colouring
- Using a 1 cm fluted nozzle, pipe the icing onto the cooled cupcakes. Decorate with the Salade de Fleurs
[NOTE: To make Cocoa floured Icing substitute the Raspberry syrup with 1tsp of Natural Cocoa Powder and add 1tbsp of Tia Maria Liqueur. For more cocoa hints you can even change the Nespresso shot to Arpeggio Decaffeinato]