Name: Coffee cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 125 gram butter, chopped, at room temperature; 2/3 cup brown sugar; 2 eggs; 2 cup self-raising flour, sifted; 1/2 cup sour cream (see notes); 1/2 cup strong black coffee, cooled; Coffee icing; 1 cup icing sugar, sifted; 10 gram butter; 2 tablespoon hot, strong black coffee; 12 pecans, to decorate

Ingredients

125 gram butter, chopped, at room temperature

2/3 cup brown sugar

2 eggs

2 cup self-raising flour, sifted

1/2 cup sour cream (see notes)

1/2 cup strong black coffee, cooled

Coffee icing

1 cup icing sugar, sifted

10 gram butter

2 tablespoon hot, strong black coffee

12 pecans, to decorate

Method

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 beater, cream butter and sugar together until light and fluffy.

3.Add eggs one at a time, beating well after each addition. Fold in flour alternately with sour cream and coffee, beginning and ending with flour. Spoon mixture into paper 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.

5.COFFEE ICING: Combine icing sugar and butter in a small heatproof bowl. Stir in enough coffee to make a smooth paste. Place over a saucepan of simmering water and heat gently, stirring, for 2-3 minutes until mixture is a spreadable consistency. Spread over cooled cakes. Top with pecans.

If preferred, you can use buttermilk or natural yoghurt in place of sour cream. Store in an airtight container. This cake also freezes well. Makes 12
Note

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Ingredients

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