Ingredients:


For cup cakes:
Self-raising flour-1cup
Muscovado sugar-1cup
Butter-1cup
Eggs-2nos
Baking powder-1/4tsp
Instant coffee powder-1tbsp+3tbsp hot water


For Icing:
Icing sugar-11/4 cup
Butter-1/2cup
Instant coffee powder-1tsp+3tsp hot water

Preparation:
Preheat the oven to 175 degrees and place 12 paper cases into a muffin tin.


Using an electric whisk or food processor , beat the butter, sugar and diluted coffee mixture until very light and fluffy.
Add the eggs one at a time, beating each one in well before adding the next.Carefully fold in the flour.


Divide the mixture equally into the case and bake in the oven for 10 – 20 minutes. After 10 minutes, check to see if the coffee cupcakes are ready by inserting a cocktail stick into one of the cupcakes. If it comes out dry then the cupcakes are done. If not, then back in the oven for a few minutes more. Don’t overcook the cupcakes otherwise they will dry out. Lift the cupcakes out of the muffin tin and leave to cool on a wire rack.

Sift  icing sugar and butter in a large bowl. Add diluted coffee mixture.. Slowly stir together, then once most of the sugar has been worked in, start to beat. Keep going until creamy and smooth.
Then fill the icing into a piping bag ,using big star nozzle and pipe it on cupcake and enjoy !