Cappuccino Cupcakes

I am testing recipes for my new cookbook and tried this one today. It is a soft and light coffee cupcake with a creamy vanilla frosting, hence the name. These are easy to make and can be served anytime of the day. Makes 24 medium sized cupcakes.

195g soft butter
125g light brown sugar
2 large eggs, lightly beaten
155g flour
1t baking powder
pinch of salt
1t instant espresso powder dissolved in 1T boiling water
1t vanilla extract
100ml buttermilk, at room temperature

Preheat the oven to 180C. Line the cupcake pans with 24 cases.

Cream the butter and sugar until pale and light. Sift the flour, BP and salt. Mix the coffee mixture. Add the beaten eggs with 1T flour mixture. Fold in the remaining ingredients. Place 1T of mixture in each cupcake. Bake at 180C for 15 mins or until a skewer inserted comes out clean. Allow to cool.

Frosting

250g sifted icing sugar
100g soft butter
1t vanilla extract
a little boiling water to loosen the mixture enough to pipe it.

cream the butter and icing sugar. Add the vanilla and mix through. Add a little boiling water at a time until you can use the icing for piping. Place in a piping bag and decorate as you would a cappuccino.

Store in an airtight container.