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 |
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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.
