- For the cupcakes
- ½ cup butter
- ½ cup light brown sugar
- 1 cup self-rising flour
- 1 pinch salt
- 2 eggs
- 3 teaspoons instant Espresso powder (coffee)
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Use silicone cupcake cases or place paper cases in a 12 hole bun tin.
Beat the butter, sugar, flour, salt and eggs with 4 tsp of the coffee and the salt until creamy.
Spoon into the paper cases and bake for about 20 minutes until springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the coffee buttercream: beat the butter until soft. Sift in the icing sugar and beat until light and fluffy. Beat in the remaining coffee until smooth. If the mixture is too stiff, add a little hot water.
Spoon on top of each cake and sprinkle with a little coffee powder.