Name: Butterscotch Cupcakes with Coffee Icing recipe
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 12
Cuisine: american
Ingredients: 125 g butter brought to room temperature chopped; 1/3 cup brown sugar; 1/3 cup golden syrup; 2 eggs; 2 cups self-raising flour sifted; 1/2 cup sour cream; 1/2 cup milk; 1 cup icing sugar sifted; 10 g butter; 2 tbs coffee granules

by tct Last updated on 07/09/2019

Makes a wonderful extra for morning tea. - tct

Ingredients

125 g butter brought to room temperature chopped
1/3 cup brown sugar
1/3 cup golden syrup
2 eggs
2 cups self-raising flour sifted
1/2 cup sour cream
1/2 cup milk

Coffee icing

1 cup icing sugar sifted
10 g butter
2 tbs coffee granules

Method

Step 1

Preheat oven to 180C.
Step 2

Line a 12 hole muffin pan with patty cases.
Step 3

With electric mixer, cream butter, sugar and syrup together until light and fluffy.
Step 4

Add eggs, 1 at a time, beating well after each addition.
Step 5

Fold in flour alternately with combined sour cream and milk, beginning and ending with flour.
Step 6

Spoon into cases until ⅔ full.
Step 7

Bake for 20-25 minutes until cooked when tested.
Step 8

Cool in pan for 5 minutes, then transfer to a wire rack.
Step 9

Coffee icing: Combine icing sugar and butter in a small bowl.
Step 10

Stir in enough coffee to make a smooth, spreadable paste. Spread over cakes.