Fairtrade cappuccino cupcakes (V)

It's Fairtrade Fortnight and what better way to celebrate then with some tasty cappuccino cupcakes made using ethically sourced Fairtrade coffee and cocoa powder!

MAKES 12 READY IN 30 MINS

INGREDIENTS:

FOR THE CAKES

• 2 tsp Co-op Irresistible Fairtrade Colombian instant coffee
• 175g Co-op unsalted butter
• 175g Co-op Fairtrade golden caster sugar
• 3 Co-op British free range eggs, beaten
• 175g Co-op self raising flour
• 2 tbsp Co-op semi-skimmed milk

FOR THE TOPPING

• 2 tsp Co-op Irresistible Fairtrade Colombian instant coffee
• 100g Co-op unsalted butter
• 150g Fairtrade icing sugar
• 1 tbsp Co-op Fairtrade cocoa powder

METHOD

1. Preheat the oven to 180°C/fan 160°C/Gas 4 and line a 12-hole cupcake tin with paper cases.
2. Mix the coffee with 1 tbsp boiling water and then leave to cool. Cream the butter and sugar until pale and fluffy. Add the coffee and beat again, gradually adding the eggs, along with a little of the flour.
3. Add the milk and remaining flour and mix together. Spoon into the cases and bake for 10-15 mins, until a knife inserted comes out clean. Take out of the tin and cool on a wire rack.
4. Meanwhile, mix the coffee for the topping with 1 tsp boiling water, then cool. Beat the butter, sugar and coffee together to make the icing. Spoon on top of the cakes and dust with the cocoa powder.