Key Points:

Makes 12

100g butter

1 tsp vanilla extract


1 tsp ground espresso

1 cup caster sugar

2 eggs

2 Tbs sour cream

1 cup self-raising flour

1 cup ground almonds

1 Tbs milk



25g softened butter

1 tsp vanilla extract

1 cup icing sugar

boiling water to mix

Espresso syrup

1 short black (or 2 tsp espresso mixed with 3 Tbs boiling water)

1 Tbs caster sugar


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.