Sour cream cupcakes with espresso icing

Name: Sour cream cupcakes with espresso icing
Cook time: 15 min
Total time: 15 min
Ingredients: 100 g Butter; 1 tsp Vanilla essence/extract; 1 tsp Espresso coffee, (ground); 1 cup Caster sugar; 2 cups Eggs; 2 Tbsp Sour cream (Main); 1 cup Self raising flour; 1 cup Ground almonds; 1 Tbsp Milk; 25 g Butter, (softened); 1 cup Icing sugar; 1 tsp Vanilla essence/extract; 1 Water, (boiling); 1 Black coffee, make as a short black or 2 tsp espresso mixed with 3 Tbsp boiling water (Main); 1 Tbsp Caster sugar

15 min

Babiche Martens

Amanda Laird

Food writer

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Makes 12.

Ingredients

100 g	Butter
1 tsp	Vanilla essence/extract
1 tsp	Espresso coffee, (ground)
1 cup	Caster sugar
2 cups	Eggs
2 Tbsp	Sour cream (Main)
1 cup	Self raising flour
1 cup	Ground almonds
1 Tbsp	Milk

Icing

25 g	Butter, (softened)
1 cup	Icing sugar
1 tsp	Vanilla essence/extract
1	Water, (boiling)

Espresso syrup

1	Black coffee, make as a short black or 2 tsp espresso mixed with 3 Tbsp boiling water (Main)
1 Tbsp	Caster sugar

Directions

Preheat oven to 190C. Cream the butter, vanilla, espresso and sugar until pale. Add the eggs one at a time, mixing well after each addition.
Fold in the sour cream then the flour and almonds. Add the milk, a little more if necessary to produce a mixture that falls from the spoon.
Line a muffin tin with patty cases and fill. Bake for 15 minutes or until the top of the cakes spring back when lightly touched. Cool.
Make the icing by mixing all the ingredients together and beating with electric beaters until smooth, then ice.
Bring the espresso, water and sugar to a boil in a small saucepan then reduce the heat and simmer for approximately 5 minutes or until thick and syrupy. Let cool before drizzling on each cupcake.