FOOD
SHAKE IT UP!
Imagine a cake that tastes like your favourite cocktail… Time to mix it up with four treats inspired by classic tipples
Espresso martini cupcakes
The smooth, dark flavours of a modern classic recreated in sponge with creamy vanilla frosting MAKES 12 READY IN 45 MINS PRICE PER SERVING 22p
FOR THE CAKE l 3 eggs l 85g golden caster sugar l 85g plain flour l 30g cocoa powder, plus extra to dust l 1tbsp espresso powder dissolved in 2tbsp milk, plus extra to serve
l 1tsp baking powder l 60ml sunflower oil TO DECORATE l 50ml Kahlúa or Tia Maria coffee liqueur l 15g caster sugar l 120ml whipping cream l 1tbsp icing sugar l ½tsp vanilla essence
Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online. If you look under 25 and want to buy age-restricted products you will need to prove your age. No I.D. no sale
1 Preheat the oven to 180C/ 160C Fan/Gas 4. Line a 12-hole tin with paper cases. 2 Whisk all the cake ingredients together in a large bowl until smooth. Divide the mixture between the cases and bake for 14-15 mins until risen. Cool on a wire rack. 3 To decorate, heat the Kahlúa or Tia Maria and caster sugar gently for 2-3 mins until slightly
thickened. Prick each cake with a fork and drizzle over a little syrup. Leave the remaining syrup to cool. 4 Whip the cream, icing sugar and vanilla to soft peaks. Spoon onto each cake, sprinkle with espresso powder and drizzle with the remaining syrup. Energy 752kJ 180kcal
9.8g
Each 55g serving contains Fat Saturates Sugars
3.7g 10.9g 0.17g
Salt
9%
High
14%
High
Med
19%
Med
12%
3%
of your reference intake Typical energy values per 100g: 1,368kJ/327kcal
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