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Blueberry coffee cupcakes

Blueberry coffee cupcakes

Topped with creamy coffee icing

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DIFFICULTY
Medium
Smooth, velvety and light as air – a cupcake is a treat for both the eyes and the palate, as demonstrated by this moist blueberry coffee cake topped with rich, silky icing.

For the cupcakes

Using an electric whisk, beat the eggs and sugar until you get a frothy mix. Melt the butter in a small pan, and in the meantime, sift all the dry ingredients, namely the flour, potato starch, baking powder and ground coffee. This will result in an even lighter and fluffier batter. Brew the coffee and pour it into the frothed egg mixture. The rule is always the same: to obtain a smooth, creamy batter, add all the ingredients gradually and mix well. Dust the fresh blueberries with flour, sift to eliminate any excess, and add them to the mixture, stirring with a wooden spoon.
Pour the dough into the greased cupcake moulds and bake at 180°C (356°F) for 30 minutes.

 

For the icing

The secret to a perfect cupcake is the icing. Prepare the coffee and let it cool. In a bowl, froth all the ingredients using an electric whisk. Trust your eye: once the mixture becomes thick and smooth, put it into a pastry bag and enjoy decorating your cupcakes.

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INGREDIENTS
For 10 servings


  • FOR THE BATTER
  • 250g plain flour
  • 35g potato starch
  • 170g butter
  • 300g sugar
  • 5g ground coffee
  • 150g brewed coffee
  • 2 eggs
  • 12g baking powder
  • 250g blueberries
  • FOR THE ICING
  • 250g mascarpone cheese
  • 30ml coffee
  • 70g whipping cream
  • 60g icing sugar
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