Coffee and pecan cupcakes


Makes 10-12
Preparation time: 15 minutes
Cooking time: 20 minutes
115g (4oz) Flora Buttery
115g (4oz) caster sugar
2 eggs 
115g (4oz) self-raising flour, sifted
1-2 tsps coffee essence
25g (1oz) pecans, chopped
For the icing:
55g (2oz) Flora Buttery
225g (8oz) icing sugar, sifted
1 tsp coffee essence, plus a little milk
Whole pecan nuts, to decorate
Preheat the oven to 180°C/160°C fan/350°F/gas 4.
Place all the cupcake ingredients in a mixing bowl then beat for 1 to 2 minutes, until smooth and well combined. 
Place generous dessertspoons of the mixture in 10 to 12 paper cases or greased bun tins. 
Bake for about 20 minutes, until the cakes are soft and springy to touch. Then cool them on a wire tray. 
Mix the ingredients for the icing together then spread or pipe on to each cake. 

Recipe courtesy of The Sunday Express 
New Cake tins featured above are from my Spring 2014 collection. 
Available exclusively from Debenhams

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