Butterscotch Cupcakes With Coffee Icing

Name: Butterscotch Cupcakes With Coffee Icing
Ingredients: 1 cup powdered sugar, sifted; 1 tbsp butter; 1 tbsp hot, strong black coffee; None None Butterscotch Cupcakes; 1/2 cup butter, chopped, at room temperature; 1/3 cup brown sugar; 1/3 cup honey; 2 None eggs; 2 1/4 cups self-rising flour, sifted; 1/2 cup sour cream; 1/2 cup candied macadamias, chopped, to decorate

11 ingredients

3 steps

Ingredients

1 cup powdered sugar, sifted
1 tbsp butter
1 tbsp hot, strong black coffee
None None Butterscotch Cupcakes
1/2 cup butter, chopped, at room temperature
1/3 cup brown sugar
1/3 cup honey
2 None eggs
2 1/4 cups self-rising flour, sifted
1/2 cup sour cream
1/2 cup candied macadamias, chopped, to decorate

Directions

1

Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
2

Cream butter, sugar and honey until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Fold in flour alternately with sour cream, beginning and ending with flour. Distribute between paper liners. Bake for 20-25 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
3

To make coffee icing, combine powdered sugar and butter. Add enough coffee to make a smooth, spreadable paste. Spread over cooled cakes. Top with chopped macadamia nuts.