Ingredients:
100 g buttery spread
100 g self raising flour, sifted
100 g golden caster sugar
2 eggs
1/2 tsp baking powder
2 tsp instant coffee, mixed with 100ml boiling water, and cooled
For the buttercream topping:
75 g buttery spread
5 tbsp icing sugar
Dusting of cocoa powder
[Source: Good To Know]
How To Make:
1. Preheat oven to 350F degrees
2. Coat muffin tin with paper cake.
3. In a bowl, beat together butter, sugar, eggs, flour and baking powder. Add 4 teaspoons coffee mix.
4. Spoon batter into muffin tins and bake for 20 minutes or until springy and golden. Allow to cool.
5. make the buttercream: Beat butter and sugar until pale and fluffy.
6. Decorate cupcakes with buttercream, then sprinkle with cocoa powder. Serve.
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