2tbsp finely ground coffee

100g butter

1 tbsp milk

400g self-raising flour

175g caster sugar

1 tsp bicarbonate of soda

2 eggs

284ml carton buttermilk

200g fresh raspberries

100g white chocolate chopped

1. Stir 2 tbsps boiling water into the coffee. Set aside for a few minutes. Heat oven to Gas Mark 6. Cut out 15 x 15cm squares of baking parchment. Melt the butter, use a little to brush the insides of a deep 12 hole muffin tin and leave the rest to cool slightly. Line the tin with paper squares, so they stick up a little. Strain and mix the coffee with the milk.

2. Mix the flour, sugar and bicarb in a large bowl. In another bowl beat the eggs then mix in the buttermilk, cooled butter and coffee/milk mix. Stir this into the flour mixture until almost combined - it will need only a few stirs and the mix will feel light and airy. Tip in the chocolate and raspberries and stir in gently.

3. Spoon the mixture into the muffin tins - they will be very full. Bake for about 25 mins until risen and golden. Let them cool in the tin for a few minutes, then move to a cooling tray. Eat within 2 days.

Ellie Loxton

Winner of the Melton BIG BAKE "Little Mouthfuls" class 2010

If you prefer the more traditional cupcake here is Catherine's recipe

YUMMY SCRUMMY CUPCAKES
Makes approx 12 cupcakes
INGREDIENTS
100g Butter
100g Caster Sugar
100g Self Raising Flour
2 eggs
¼ tsp Vanilla Essence

BUTTER FROSTING
150g Icing Sugar
75g Butter
Few drops of natural food colouring of your choice
Few drops of Vanilla Essence
1 tbsp Milk

METHOD FOR THE CUPCAKES
1. Place the margarine and sugar into a bowl and mix with a wooden spoon until light and fluffy ( can use an electric whisk to make this easier).
2. Add the vanilla essence and stir.
3. Add one egg then sift some of the flour into the bowl and stir or whisk again.
4. Add the other egg and the rest of the sifted flour and stir or whisk again.
5. Place cupcake cases into bun tray and fill with about 1tbsp of mixture in each case.
6. Put the tray in a pre-heated oven at gas no 4/180oc and bake for approx 12-15 mins.
7. When cooked place on a cooling rack.
8. Decorate with the butter icing and add extra decorations of your choice eg hundreds & thousands.
NB
I find that using an electric whisk makes the cakes rise more and have a lighter texture. Children love making these
as do adults and can let their imaginations run wild when decorating them!

METHOD FOR THE BUTTER FROSTING
1. Place the butter and icing sugar into a bowl and mix with a wooden spoon, slowly, gradually bringing the ingredients together.
2. Add the vanilla essence and food colouring and mix again, a good idea at this stage is to use an electric whisk.
3. Add the milk and mix again.
4. Either pipe the mixture on top of the cakes or spread with a knife.
5. Decorate the cakes with toppings of your choice.

ENJOY!YUMMY SCRUMMY CUPCAKES