Name: Butterscotch cupcakes with coffee icing
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: Coffee icing; 1 cup icing sugar, sifted; 10 gram butter; 1 tablespoon hot, strong black coffee; 125 gram butter, chopped, at room temperature; 1/3 cup brown sugar; 1/3 cup golden syrup; 2 eggs; 2 cup self-raising flour, sifted; 1/2 cup sour cream; 1/2 cup milk candied macadarnias, chopped to decorate (see tip)

Ingredients

Coffee icing

1 cup icing sugar, sifted

10 gram butter

1 tablespoon hot, strong black coffee

125 gram butter, chopped, at room temperature

1/3 cup brown sugar

1/3 cup golden syrup

2 eggs

2 cup self-raising flour, sifted

1/2 cup sour cream

1/2 cup milk candied macadarnias, chopped to decorate (see tip)

Method

Butterscotch cupcakes with coffee icing

1.Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.

2.In a large bowl, using an electric mixer, cream butter, sugar and syrup together until light and fluffy. Add eggs one at a time, beating well after each addition.

3.Fold in flour alternately with combined sour cream and milk, beginning and ending with flour. Spoon into cases until 2/3 full.

4.Bake for 20-25 minutes until cooked when tested. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.

Coffee Icing

5.Combine icing sugar and butter in a small, heatproof bowl. Stir in enough coffee to make a smooth, spreadable paste. Spread over cooled cakes. Top with chopped nuts.