#BakingWithKids: Toffee Coffee Cupcakes
Toffee Coffee Cupcakes
240 grams flour
1 tsp baking soda
1 tsp salt
240 grams margarine/butter
200 grams palm sugar
2 tbsp instant coffee powder
230 grams plain yogurt
300-400 grams non dairy cream
optional: mocha paste
Preheat oven to 180 Celsius.
In a medium bowl sift together flour, baking soda, and salt. Set aside.
In a large bowl cream margarine/butter, palm sugar, and coffee powder until light and fluffy.
Add eggs one by one, mix well after each addition.
Gradually stir in yogurt and flour mixture alternately until just combined.
Spoon or pipe the batter into cupcake tins lined with cupcake papers, about 2/3 full.
Bake in the preheated oven until well risen and a toothpick inserted into the middle of the cake comes out clean. Baking time can vary according to your cupcake size and oven.
Let cool completely before frosting.
For the frosting, we used non dairy whipping cream so it could stand better at room temperature. Add confectioners' sugar to sweeten it to your liking. Just a few tablespoons were perfect for us. You could add mocha paste to give it a nice beige shade with a touch of coffee taste, then sprinkle some chopped nuts for topping. Chopped Snickers would also be a good idea. We liked it plain white.