Mr Trotters 30th Birthday Cupcake Competition

Here at Trotters childrenswear, we are passionate about keeping our team members engaged and connected whilst our physical stores are closed.

One of the more popular activities during this time was Mr Trotters 30th Birthday Cupcake Competition. As we are celebrating our birthday later this year, we thought it was time to put on a practise run and test out the teams baking and decorating skills.

Once again, we would like to congratulate Emily our winner! Emily works in our Merchandising team and has been working from home throughout lockdown. She made these delicious chocolate cupcakes for our ‘Mr Trotters 30th Birthday Cupcake Challenge’

Emily - Winner of The Mr Trotters 30th Birthday Cupcake Competition
Tracy's Classic Vanilla Cupcakes
Kawi and Lucy.P's Cupcakes
Jo and Andreea's Cupcakes
Lucy.S and Kellie's Cupcakes
Louise and Natalie's Cupcakes
Camilla's Cupcakes
Zehra and Thomas's Cupcakes
Tricia and Andreea's Cupcakes
Beth's Cupcakes
Sara and Saffi's Cupcakes
Neil and Sarah's Cupcakes
Zerha's Tiramisu Cupcake Recipe

Zehra Burhan's Tiramisu Cupcakes


  • 185 g flour
  • tsp baking powder
  • tsp instant coffee powder
  • ¼ tsp salt
  • 115 g butter, softened
  • 100 g granulated sugar
  • 100 g brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 120 ml whole milk
Coffee Soaking Syrup:
  • 1 tsp instant coffee powder
  • 3 tsp sugar
  • 60 ml hot water
  • 1 tbsp coffee liqueur
  • 170 g mascarpone cheese
  • 75 g icing sugar, sifted
  • 1 tsp instant coffee powder
  •  Tbsp coffee liqueur
  • 180 ml heavy cream
  • Gold powder & Coffee Beans, for decoration


    1. Start with making the soaking syrup: Mix the coffee powder and sugar in hot water and mix until dissolved, then add the liqueur. Set aside to cool.

To make the cupcakes:
    1. Preheat oven to 180°C. Line muffin tin with cupcake liners and set aside.
    2. In a medium bowl, sift together flour, baking powder, coffee powder and salt. Set aside.
    3. In a stand mixer using the paddle attachment, beat together butter and sugars on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Reduce mixer speed to low and add half of the dry ingredients, beating just until combined. Add milk and beat until combined. Add the other half of the dry ingredients and beat slowly only until combined. Do not over mix.
    4. Divide the batter evenly between the cups, filling about ¾ full. Bake for 15-20 minutes, until a toothpick inserted into the centre comes out clean. Allow muffins to cool in the pan for 10 minutes, then remove cupcakes from pan and place them on a wire rack.
    5. While cupcakes are still warm, poke the tops with a fork or toothpick a few times. Brush with coffee syrup, allowing it to soak in. Use all the syrup evenly over cupcakes.

To make the icing:
    1. In a large bowl whisk together mascarpone, sugar, espresso powder and liqueur. In the bowl of an electric mixer fitted with the whisk attachment, whisk heavy cream until stiff peaks form. Fold whipped cream into the mascarpone mixture in 2 additions. Use immediately to frost cupcakes.
    2. Chill cupcakes until ready to serve. Just before serving, dust frosting with gold powder and top with a coffee bean.
Cupcakes can be kept tightly covered in the refrigerator for up to 3 days.

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