Coffee Cake / Cupcakes and Maple Butter Cream Icing

I’ve been looking around for some ideas for cakes with a different flavour – vanilla, pear, chocolate and carob have been staples in our house for sometime now.  When I found this coffee cupcake recipe came from BBC Good Food I had a “d’oh” moment – why didn’t I think of that?  The recipe was OK as is,  I just swaped the coffee for decaf and used my usual half wholemeal flour mix.  The cake can be used as tea cake or dessert cake, it tastes fantastic warm, drizzled with rice malt or maple syrup.  I also made them as cupcakes with maple butter cream icing, and everyone thought they were so good that they are going to feature in Oscar’s birthday cake.  Made with Nuttelex, these cakes are also dairy-free and just as yummy.

Coffee Cake and Cupcakes

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Serves	8
Prep time	15 minutes
Cook time	50 minutes
Total time	1 hours, 5 minutes
Allergy / Intolerance	Amines, Artificial Addititives, Artificial Colours, Dairy, Glutamates, Preservatives, Salicylates
Suitable for	Dairy / Lactose Free, RPAH Elimination Diet - Low Chemical / Failsafe
Meal type	Dessert, Sweet Things
Misc	Child Friendly, Pre-preparable, Serve Cold, Serve Warm
Occasion	Birthday Party, Casual Party, Special Occasions
Website	BBC Good Food

Easy, delicious coffee dessert cake

Ingredients

• 150g caster sugar
• 150g butter or Nuttelex
• 3 eggs
• 1/2 cup plain white flour
• 3/4 cups wholemeal plain flour
• 21/2 teaspoons baking powder
• 1 tablespoon hot water
• 1 tablespoon instant decaf coffee

To decorate: (Optional)

• Pure icing sugar
• Maple butter cream icing (Refer to recipe)

To serve: (Optional)

• Rice malt syrup
• Maple syrup
• Vanilla icecream

Directions

1.	Preheat the oven to 160°C and prepare a cake tin or loaf tin for a single cake, or cupcake pans for 15 cakes.
2.	In a large bowl beat together the sugar and butter/Nuttelex until light and creamy.
3.	In a separate bowl sift together the flours and baking powder, adding the husks back in.
4.	Add the eggs to the butter mixture one at a time, adding 1 tablespoon of flour after each egg. Gradually fold through the rest of the flour.
5.	Dissolve the coffee in the boiling water and fold into the cake mixture. Pour into the cake tin or fill the cupcake molds to 3/4 full.
6.	Bake in the oven, approximately 50 minutes for a single cake or 15 minutes for cupcakes.
7.	Remove from the oven and allow to cool slightly before transferring to a wire rack to cool completely.
8.	As a dessert, the single cake can be served warm with icing sugar sprinkled on top. Cut into slices and drizzle with maple syrup or rice malt syrup. Serve on it's own or with a small scoop of vanilla ice cream.
9.	Both the single cake or cupcakes can be iced with maple butter cream icing.

Note

Low Chemical / Failsafe

Refer here for the Maple Butter Cream Icing recipe

If salicylates are OK use honey instead of rice malt syrup.

Maple Butter Cream Icing

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Serves	6
Prep time	15 minutes
Allergy / Intolerance	Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates, Wheat
Suitable for	Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - Low Chemical / Failsafe
Meal type	Sweet Things
Misc	Child Friendly, Pre-preparable, Serve Cold
Occasion	Birthday Party, Casual Party, Special Occasions

Delicious maple butter cream icing

Ingredients

• 50g butter or Nuttelex
• 110g pure icing sugar
• 1 tablespoon pure maple syrup

Directions

1.	Cream the butter and icing sugar until light and fluffy.
2.	Whisk in the maple syrup.
3.	Use immediately to decorate the cake or store in the fridge until needed.

Note

Low Chemical / Failsafe

This recipe makes enough icing to decorate 6 cupcakes as shown in the photo.

 Coming Up Next Time: Potato, Swede and Sausage Stew