by Jeckyl Suicide




Ingredients
2 cups plain flower

2 tsp baking powder

5 ml salt

2 eggs

1 cup milk

1 cup castor sugar

2 tbs instant Cuppacino

100g butter (room temperature)

cupcake cups

Icing:

125 ml fresh cream

1 cup icing sugar

1 tbs instant coffee powder

mini chocolate balls

Method:


Preheat your oven to 180 degrees (celsius). In a bowl, sift together all of your dry ingredients. In a separate bowl, cream together your butter and sugar before slowly adding the eggs.
Add this mixture to the dry ingredients. Combine thoroughly before spooning into the cupcake cups, places in a muffin tray to hold them in place.
 Bake for approximately 30 minutes or until an inserted knife comes out clean.
 Place onto a rack and allow to cool.

And now for the icing; In a bowl, whip the cream until it's stiff before adding the combined sifted icing sugar and instant coffee powder. Once the cupcakes have cooled, smother them in the coffee cream and then sprinkle with mini chocolate balls to garnish.


Viola!




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