Ingredients:
A) For the cupcakes:
125g caster sugar
125g unsalted butter, softened and cubed
125g self-raising flour, sifted
2 large eggs
2 tablespoons coffee powder
chocolate covered coffee beans, to decorate (optional)
B) For the buttercream:
60g white chocolate, cubed
80g butter, softened and cubed
140g icing sugar
1/2 tablespoon coffee powder
Method:
-Preheat your oven to 190°C and line your cupcake tray(s) with cases.
-Cream the sugar and butter. Then add in the flour, beat until mixture combined well.
-Beat the eggs and coffee essence in a jug. Pour into the creamed mixture, half at a time and beat (scraping down the sides of the bowl with a spatula to make sure nothing escapes) until you have a silky smooth batter.
-Divide the batter between the cases and bake for 18-20 minutes until spongey and golden. Allow to cool on a wire rack.
For the frosting:
-To make the buttercream,melt the white chocolate by using double-boiling method or you can use microwave. Then, keep cool aside.
-Cream the butter and sugar; add the coffee powder and cooled chocolate and beat until creamy and smooth.
by Lya Uzir Creative Living
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