1 box NOMU minimakes Chocolate Cake Batter Mix
80g unsalted butter, melted and cooled
2 large eggs
¼ cup (60ml) milk
¼ cup (60ml) strong espresso coffee, cooled
Icing:
160g softened butter, cubed
240g icing sugar, sifted
3 tbsp very strong espresso coffee, cooled
Preheat your oven to 160°C (fan-assisted convection) and line a standard 12-hole muffin tray with cupcakes cases.
Whisk the eggs until frothy, then whisk in the melted butter, milk and coffee until combined. Add the cake mix and whisk to form a smooth batter.
Divide the batter evenly between the cupcakes cases, filling each one no more than ¾ full.
Bake for 20-25 minutes or until cooked when tested with a skewer. Leave to cool in the tray for 10 minutes before turning out onto a wire rack to cool.
For the icing, cream the butter with an electric mixer for 1 minute until pale and creamy. Mix in the icing sugar in batches, alternating with the coffee, to form a smooth buttercream. Spread or pipe the icing on top of the cooled cupcakes.
Tip: You can use a few teaspoons of instant espresso powder in the icing instead of cooled brewed coffee if you prefer. Dissolve it in a little warm milk first before mixing in.
1 box NOMU minimakes Chocolate Cake Batter Mix
80g unsalted butter, melted and cooled
2 large eggs
¼ cup (60ml) milk
¼ cup (60ml) strong espresso coffee, cooled
Icing:
160g softened butter, cubed
240g icing sugar, sifted
3 tbsp very strong espresso coffee, cooled
Preheat your oven to 160°C (fan-assisted convection) and line a standard 12-hole muffin tray with cupcakes cases.
Whisk the eggs until frothy, then whisk in the melted butter, milk and coffee until combined. Add the cake mix and whisk to form a smooth batter.
Divide the batter evenly between the cupcakes cases, filling each one no more than ¾ full.
Bake for 20-25 minutes or until cooked when tested with a skewer. Leave to cool in the tray for 10 minutes before turning out onto a wire rack to cool.
For the icing, cream the butter with an electric mixer for 1 minute until pale and creamy. Mix in the icing sugar in batches, alternating with the coffee, to form a smooth buttercream. Spread or pipe the icing on top of the cooled cupcakes.
Tip: You can use a few teaspoons of instant espresso powder in the icing instead of cooled brewed coffee if you prefer. Dissolve it in a little warm milk first before mixing in.
1 box NOMU minimakes Chocolate Cake Batter Mix
80g unsalted butter, melted and cooled
2 large eggs
¼ cup (60ml) milk
¼ cup (60ml) strong espresso coffee, cooled
Icing:
160g softened butter, cubed
240g icing sugar, sifted
3 tbsp very strong espresso coffee, cooled
Preheat your oven to 160°C (fan-assisted convection) and line a standard 12-hole muffin tray with cupcakes cases.
Whisk the eggs until frothy, then whisk in the melted butter, milk and coffee until combined. Add the cake mix and whisk to form a smooth batter.
Divide the batter evenly between the cupcakes cases, filling each one no more than ¾ full.
Bake for 20-25 minutes or until cooked when tested with a skewer. Leave to cool in the tray for 10 minutes before turning out onto a wire rack to cool.
For the icing, cream the butter with an electric mixer for 1 minute until pale and creamy. Mix in the icing sugar in batches, alternating with the coffee, to form a smooth buttercream. Spread or pipe the icing on top of the cooled cupcakes.
Tip: You can use a few teaspoons of instant espresso powder in the icing instead of cooled brewed coffee if you prefer. Dissolve it in a little warm milk first before mixing in.
1 box NOMU minimakes Chocolate Cake Batter Mix
80g unsalted butter, melted and cooled
2 large eggs
¼ cup (60ml) milk
¼ cup (60ml) strong espresso coffee, cooled
Icing:
160g softened butter, cubed
240g icing sugar, sifted
3 tbsp very strong espresso coffee, cooled
Preheat your oven to 160°C (fan-assisted convection) and line a standard 12-hole muffin tray with cupcakes cases.
Whisk the eggs until frothy, then whisk in the melted butter, milk and coffee until combined. Add the cake mix and whisk to form a smooth batter.
Divide the batter evenly between the cupcakes cases, filling each one no more than ¾ full.
Bake for 20-25 minutes or until cooked when tested with a skewer. Leave to cool in the tray for 10 minutes before turning out onto a wire rack to cool.
For the icing, cream the butter with an electric mixer for 1 minute until pale and creamy. Mix in the icing sugar in batches, alternating with the coffee, to form a smooth buttercream. Spread or pipe the icing on top of the cooled cupcakes.
Tip: You can use a few teaspoons of instant espresso powder in the icing instead of cooled brewed coffee if you prefer. Dissolve it in a little warm milk first before mixing in.
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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