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Fairtrade cappuccino cupcakes (V)

Image of Cappuccino-cupcakes-Copy.jpg for 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!




  • 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


  • 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


  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.

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