Odlums Irish Coffee Cupcakes
- Recipe by Adrian Martin-
120g butter, room temperature
120g caster sugar
Two eggs, lightly beaten
1tsp Odlums Baking
150g Odlums Cream Plain Super Flour
3tbsp Warbler & Wren Coffee in 125ml of water
For the frosting:
500ml double cream, chilled
4tbsp Jameson whiskey
200g cream cheese
Preheat the oven to 180oC.
In a bowl add the butter and sugar and beat together. Add the eggs one by one and beat them in.
Add the baking powder and flour and fold in with a spatula.
Then add the milk and coffee until dropping consistency.
Place into the cupcake tins and bake for 20mins.
While baking, make the frosting by whipping the cream and then adding the cream cheese and whiskey. Place into a piping bag with a nozzle and into the fridge to chill.
Once the cupcakes are baked and chilled, pipe on the icing and dust with coffee. Enjoy.
ABOUT THE CHEF
Adrian Martin from Bawnboy is a regular on our TV screens and recently appointed ambassador for Odlums. His latest cook book is ‘Create Beautiful Food at Home’ and he runs the Mayflower restaurants in Dublin and Camden, London.
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