We are getting excited for the big day. So here is our contribution to the transatlantic marriage.
Ingredients
- 185g unsalted butter, softened
- 225g Pure Maple Syrup, Dark Robust
- 225g self raising flour
- Pinch of salt
- 1½ tablespoons instant coffee
- 2 tablespoons hot water
- 3 eggs, separated
Icing
- 140g unsalted butter
- 280g icing sugar
- 1 tablespoon Pure Maple Syrup, Dark Robust
- 1 tablespoon milk
Method
- Grease and line a cupcake tin with butter and preheat the oven to 180C or 160C fan.
- Cream the softened butter in a mixer at medium speed until pale and creamy. Gradually add the maple syrup, scraping down the sides as needed, until fully combined.
- In a separate bowl, mix the flour with a pinch of salt.
- Add the egg yolks one at a time to the butter mixture, alternating with the flour.
- Dissolve the coffee granules in the hot water and slowly add to the mixture.
- Whisk the egg whites until stiff peaks form, then gently fold into the cake mixture.
- Spoon the mixture into the cupcake cases, filling each about two thirds full.
- Bake for 20 minutes.
- While the cakes bake, make the buttercream by beating the butter, then gradually adding the icing sugar. Mix in the maple syrup and milk.
- Once baked, leave the cakes to cool for 5 minutes before removing from the tin and cooling completely.
- Slice each cake in half, sandwich with buttercream, then pipe swirls on top using a star nozzle.