Coffee du Cupcakes

This is a lovely france coffee cupcake recipe includes a delicious coffee buttercream icing.

INGREDIENTS:
100 g butter
100 g caster sugar
100 g self raising flour
2 medium eggs (beaten)
1 tbsp cold, strong black coffee
1 tsp vanilla extract

BUTTERCREAM TOPPING:
125 g unsalted butter
250 g icing sugar
1 - 2 table cold, strong black coffee

DIRECTIONS:
1. Pre-heat the oven to 160°C fan , 180°C , 350°F/ gas mark 4. Put 12 muffin cases into a muffin/ bun tray, cream together the butter and sugar using a wooden spoon or an electric mixer, Gradually add the eggs, about a tablespoon at a time and beat after each addition, Mix in the vanilla extract. Sift the flour into the bowl, Gently fold the flour into the mixture until thoroughly mixed

2. Add 1 tablespoon cold, strong black coffee and mix gently, carefully spoon the mixture into the cupcake cases, filling them to about two thirds full,  bake in the oven for 15 - 20 minutes, until the cupcakes are golden and slightly raised, to check they are cooked insert a skewer into the centre of one of the cakes it should come out clean. If the mixture is stuck to the skewer return the cakes to the oven and cook for a further 5 minutes or until the skewer comes out clean.

3. Remove from the oven and leave in the tins to cool for approx 10 minutes then transfer to a wire rack to cool.

TOPPING:
1. Place butter in a large mixing bowl, and beat using a wooden spoon or an electric mixer until soft, gradually sift in the icing sugar mixing well after each addition (the more you beat the lighter and fluffier the frosting will be)

2. Beat in 1 - 2 tbsp(s) cold, strong black coffee.