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Fierce Cafe Racer Cupcakes

November 29, 2016 by Susan Leave a Comment

Continuing on our Fierce Beer theme from yesterday, today it’s all about the Cafe Racer Porter in these mocha cupcakes!

cafe racer

Fierce describe their Cafe Racer as a “dark roasted coffee and vanilla porter with a hint of danger. A nod to the speed-crazed bikers who risked life and limb to race from one greasy spoon café to the next – dark as your favourite leathers, smooth as a Triumph Bonneville and crazy as going ton-up and heading for the hairpin”

fbottle_caferacer

I’m not a fan of danger per se, but I am a big fan of baking with Cafe Racer, and I was truly delighted with how these bad boys turned out. A rich chocolate and coffee cupcake sponge holds a crowning glory of coffee and porter buttercream with chocolate chips and curls scattered on top for good measure. I had great feedback from my colleagues on these, and a friend who finished off the sample bottles was a big fan – and rated it highly on Untapp’d.

cafe racer cafe racer

Cafe Racer Cupcakes
Recipe Type: Dessert, baking
Author: Mess in the Ness
Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Serves: 12
A rich chocolate and coffee cupcake, topped with porter and coffee buttercream.
Ingredients
  • 125g butter, cubed
  • 45g cocoa powder
  • 200g caster sugar
  • 175g self raising flour
  • 1 teaspoon baking powder
  • 125ml Fierce Cafe Racer
  • 75ml sour cream
  • 1 egg, beaten
  • 75g mixed dark/white chocolate chips
  • For the icing:
  • 150g butter
  • 350g icing sugar
  • 1 tbsp hot coffee (to be added a tsp at a time)
  • 1 tbsp Fierce Cafe Racer (to be added a tsp at a time)
  • To decorate – chocolate chips and curls or other chocolate toppings.
Instructions
  1. Preheat your oven to 170c fan and line a 12 hole muffin tin with cupcake cases.
  2. Melt the butter in a pan on a gentle heat and set aside.
  3. Measure and combine all of the dry ingredients apart from the chocolate chips in a large mixing bowl.
  4. Add the Cafe Racer, to the melted butter and stir to combine. Then whisk in the sour cream and beaten egg.
  5. Add the wet ingredients to the dry ingredients and mix until fully combined.
  6. Stir in the chocolate chunks to the mix, then use an icecream scoop to evenly distribute between the 12 cases.
  7. Bake in the middle of the oven for 20 minutes. Check the cupcakes are cooked by inserting in a cocktail stick into the cupcake. If it comes out with cupcake mix on it, cook for a further 5 minutes and test again.
  8. When the cupcakes are cooked, transfer to a wire rack and leave to cool completely.
  9. While the cupcakes are cooling down, make a cup of coffee and leave to cool slightly.
  10. Meanwhile, mix the butter with 175g of the icing sugar and 1 teaspoon of both the coffee and Cafe Racer porter. Then add the other half of the icing sugar and cream together until completely smooth and creamy.
  11. Add in a second teaspoon of porter and coffee and combine. If you are a real coffee fan, add in the third and final teaspoon of porter and coffee.
  12. Once the cupcakes are cold, cover with the buttercream and smooth with a palette knife. Top with chocolate toppings of your choice.
3.5.3226

cafe racer

Thanks to Fierce Beer for the samples and Julia Bryce for the bottle photography. All recipe photography is my own.

Filed Under: Recipe, Scotland Tagged With: cafe racer, cupcakes, fierce beer, mocha

Previous Post: « Fierce Ginja Ninja Stirfry
Next Post: Orkney Cheddar and Beremeal Scones for St Andrew’s Day »

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