COFFEE SHOT ‘CUP’ CAKES

Serves: 12

The Great British Bake Off winner Frances Quinn shares her Fairtrade Coffee Shot ‘Cup’ Cakes. Baked and served in take-away coffee cups, they will bring out your inner barista. Sit down for breakfast, stand up for farmers this Fairtrade Fortnight, which runs from 29th February until 13th March.

Ingredients
Method

Ingredients:

For the cakes

3 tbsp Fairtrade instant coffee

3 tbsp whole milk

150g butter, softened

150g light muscovado sugar

3 free-range eggs (at room temperature)

150g self-raising flour

150g walnuts, toasted and chopped

For the coffee syrup

½ tbsp instant coffee

50ml boiling water

50g caster sugar

½ tbsp coffee liqueur, such as Tia Maria, optional

For the topping

250g mascarpone

Few drops of vanilla extract

50g icing sugar

Dash of milk or cream, if needed

To decorate

Cocoa powder

method:

Preheat the oven to 180°C/160°C fan/gas 4. Line a 12-hole muffin tin with 12 espresso-sized paper cups.
Mix the coffee with the hot water, then stir in the milk. Set aside to cool. Using a hand-held electric whisk, or in a free-standing mixer, beat the butter and sugar together for 5–10 minutes or until very light and creamy. The mixture will turn from a rich toffee brown to a pale café-au-lait shade. Break the eggs into a mug or jug and beat with a fork. Gradually add the eggs to the creamed butter and sugar mixture, beating well after each addition. Should the mixture look like it’s curdling, add a spoonful of the flour. Sift in the flour and fold in until just combined. Finally, stir through the coffee and chopped walnuts.
Spoon the mixture into the paper cups and bake for 15–20 minutes or until the cakes have risen and a skewer pushed into the centre comes out clean.
While the cakes are baking, make the syrup. Put the coffee in a small pan, add the boiling water and stir to dissolve the granules. Stir in the sugar. Set the pan over a medium heat and bring to the boil. Reduce the heat and simmer gently for a few minutes or until the sugar is completely dissolved and you are left with a runny syrup. Remove from the heat and stir in the liqueur, if using.
Once the cakes are baked, remove from the oven and leave to cool in the tin for about 5 minutes. During this time, prick them all over with a cocktail stick and brush over the coffee syrup using a paintbrush or pastry brush, allowing the syrup to soak into the sponge. Use about ½ tablespoon syrup per cup. Remove the cakes from the tin, still in their cups, and leave to cool completely on a wire rack.
Put the mascarpone and vanilla in a bowl and sift in the icing sugar. Beat together until creamy and well combined, adding a dash of milk or cream to slacken the mix slightly, if necessary. Spoon some on to each cake and spread level with a palette knife. Sift the cocoa on top, either all over or through a coffee-bean stencil to create some barista art.

Print Recipe www.fairtrade.org.uk/fortnight