Of course, we had to try them to make sure they were OK.
Trev declared them some of the best cupcakes he'd ever tasted! He's a good man.
Coffee Cupcakes
125g butter, chopped, at room temperature
1/2 cup brown sugar
2 eggs
2 cups SR flour, sifted
1/2 cup sour cream
1/2 cup strong black coffee, cooled
1. Preheat oven to moderate, 180 oC. Line a 12-hole muffin pan with paper patty cases.
2. In a large bowl, using an electric mixer, beat butter and brown sugar together until light and creamy.
3. Add eggs one at a time, beating well after each addition. Fold in flour alternatively with sour cream and coffee, beginning and ending with flour. Spoon mixture into paper cases until 2/3 full.
4. Bake for 20-25 minutes, until cooked when tested with a skewer. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
Icing
1 cup soft icing mixture, sifted
10g butter
2-3 tablespoons hot strong black coffee
12 pecans, to decorate
5. Combine icing sugar and butter in a small heatproof bowl. Stir in enough coffee to make a smooth paste. Place over a saucepan of simmering water and heat gently, stirring, for 2-3 minutes until mixture is a spreadable consistency. Spread over cooled cupcakes and top each with a pecan.
6. Eat with a hot cuppa!!
I struggled a bit with the icing - I think I put in too much coffee too soon and then had to add nearly another cup of icing sugar to correct it. Next time I'll be adding the coffee a teaspoon at a time!
