Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie … check this nice dessert: Easy coffee cupcakes
How to Make Easy coffee cupcakes
Preparation time:
less than 30 mins
Cooking time:
10 to 30 mins
Serves:
Makes 12
Dietary:
Vegetarian
Ingredients
For the coffee cupcakes
- 75g/2¾oz golden caster sugar
- 75g/2¾oz soft light brown sugar
- 175g/6oz plain flour
- 50g/1¾oz ground almonds
- 1 tbsp cocoa powder
- 1 tsp baking powder
- 125g/4½oz melted unsalted butter
- 2 large free-range eggs
- 2 tbsp instant coffee granules
- coffee beans
For the icing
- 250g/9oz unsalted butter
- 400g/14oz icing sugar
- 1 tbsp instant coffee granules
- 1 tsp vanilla extract
- 2 tbsp milk
Method
-
To make the cupcakes, preheat the oven to 190C/170C Fan/Gas 5 and line a 12-hole muffin tin with paper cases.
-
Place the sugars, flour, ground nuts, cocoa, baking powder, melted butter and eggs in a large bowl. Pour the coffee into the bowl too. Beat with an electric whisk until smooth.
-
Divide the mixture between the paper cases and bake for 16–18 minutes until risen and springy to the touch. Leave to cool for a few minutes then transfer to wire racks to cool completely.
-
To make the icing, put the butter in a large bowl then sift in the icing sugar. Mix the coffee, vanilla and milk in a small bowl or jug and pour into the butter mixture. Beat for a few minutes with an electric whisk until pale and fluffy.
-
Swirl or pipe some icing on top of each cupcake, then decorate with a few coffee beans and a dusting of cocoa powder.
