Coffee Cupcakes

Name: Coffee Cupcakes
Ingredients: 1/2 cup butter, chopped, at room temperature; 2/3 cup (not packed) light brown sugar; 2 large eggs; 2 1/2 cups self-rising flour, sifted; 1/2 cup sour cream; 1/2 cup strong black coffee, cooled; None None Coffee Icing; 1 1/2 cup powdered sugar, sifted; 1 tbsp butter, softened; 2 tbsp hot, strong black coffee; 12 None pecans, to decorate

11 ingredients

4 steps

Ingredients

1/2 cup butter, chopped, at room temperature
2/3 cup (not packed) light brown sugar
2 large eggs
2 1/2 cups self-rising flour, sifted
1/2 cup sour cream
1/2 cup strong black coffee, cooled
None None Coffee Icing
1 1/2 cup powdered sugar, sifted
1 tbsp butter, softened
2 tbsp hot, strong black coffee
12 None pecans, to decorate

Directions

1

Preheat the oven to 350°F. Line a 12-cup muffin pan with large paper cupcake cases.
2

In a large bowl, using an electric beater, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Fold in the flour alternately with sour cream and coffee, beginning and ending with flour. Spoon the mixture into the paper cases until 2/3 full.
3

Bake for 20-25 mins until risen golden and firm to the touch. Cool in the tray for 5 mins then transfer to a wire rack to cool completely.
4

To make the icing, combine the powdered sugar and butter in a small heatproof bowl. Stir in enough hot coffee to make a smooth paste. Place over a saucepan of simmering water and heat gently, stirring, for 2-3 mins until mixture is a spreadable consistency. Spread over cooled cakes. Top with pecans.