Coffee and Pecan Cupcakes

I love coffee and also pecan nuts they are a perfect mix for cupcakes

Ingredients:

For the cupcakes -

• 100g/ 4oz butter or margarine (softened)
• 100g/ 4oz caster sugar
• 2 medium size eggs
• 100g/ 4oz self-raising flour, sieved
• 1 level teaspoon baking powder
• 2 Tablespoons Camp coffee (chicory and coffee essence)
• 50g/ 2oz Chopped Pecan nuts plus some pecan halves to decorate

For the buttercream -

• 75g/ 3oz butter, softened
• 150g/ 6oz icing sugar
• 2tbsp chicory and coffee essence

Pre-heat oven to 190C/375F/Gas mark 5

Beat  butter and sugar together until light and fluffy, continue beating and add eggs (1 at a time) and mix well.

Add the coffee essence and mix lightly.

Fold in flour, baking powder and nuts

Spoon mixture in oiled fairy cake/ muffin tins or place paper cases into the fairy cake/ muffin tins.

Bake for approx. 8-12 minutes (or until brown, push a strew into a small cake and if it comes out clean the little cake is cooked). Remove from oven and leave to cool.

To make coffee buttercream - Beat together softened butter with sifted icing sugar adding the coffee essence, beat until combined and smooth.

Cover each little cake (when cooled) with buttercream and add a half pecan for decoration

Enjoy this cake and coffee treat  : )

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