MOCHA MINI-SPONGES, an Indulgence

Fabulous, utterly delicious and beautifully textured cupcakes adapted from Nigel Slater.  

Mocha Mini-Sponges, one of 67's favourite bake sale/volunteers treats
'I don't normally like cupcakes but I love these.  They are just the right size.' 
30-something local councillor candidate

Nigel Slater chose his gorgeous Coffee and Walnut cake as his final meal. While 67 wouldn't go that far, his recipe has provoked delight and pleasure many times.

The ones pictured haven't any walnuts and the icing has been topped off by blueberries but apart from that, the recipe is pure Nigel - rich and yummy. Big-time.

67 has often made this recipe for the Marie Curie charity cake sale and it is the first to go.

Cost: £2
Makes:  24 small cupcakes 

 Equipment: 

 


mini cupcake tin, holes 3/4 inch/2cm deep
small cupcake liners






Ingred:
    175gm/just over 6oz room temperature butter
    175gm/just over 6oz caster sugar
    3 eggs lightly beaten
    175gm/just over 6oz self-raising flour
    1 tsp baking powder
    2 teaspoons instant coffee dissolved in 1 tbsp hot water
   

   Icing
   100 gm/3 1/2oz butter, very soft
   200 gm/7oz icing sugar, less 2 tablespoons 
   2 tablespoons cocoa (not drinking chocolate)
   1 tsp coffee granules dissolved in 1/2 tbsp hot water
   1 tsp vanilla

Method:

1. Cream butter and sugar together until almost white; it will take a few mins using electric beaters or a stand alone mixer
2. Add lightly beaten eggs little by little, beating well after every addition
3. Mix flour and baking powder; add gradually on slow until just blended
4. Stir in coffee with a metal spoon
5. Preheat oven to 350f/180c/170 fan
6. Line cupcake tins with medium paper cups; fill 3/4 full.
7. Bake 20 mins
8. Rest on baking rack 5 mins then remove from tin and leave on baking rack to cool completely before icing
9. Icing: Beat butter, icing sugar & cocoa together until fluffy; add coffee and vanilla, blend

Tips 

• using dry coffee granules instead of mixing them with water gave the delicate sponges a beautiful and intriguing flavour 
• 67 has also made this cake in a 9x 13 inch tin but extend cooking time to 30-40 mins or until golden brown and a toothpick inserted in the centre comes out clean
• it can also be made in two sandwich tins

Nigel Slater's Last Meal The Guardian 2003                                                                     
                                                                             
                                                                       More cakes, go to Recipes I on NavBar ...

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This recipe has been adapted by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without acknowledgement or in any restaurant without written permission