Ingredients :
150g caster sugar
150g butter or margarine
3 eggs
150g flour
1 1/2 tsp baking powder
1 tbsp. hot water
1 tbsp. instant coffee (add more if you like it strong)
For the icing:
100g icing sugar
50g butter or margarine
1 tbsp. instant coffee
1/2 tbsp. hot water
Preparation:
Preheat the oven at 180C.
Add the sugar and the butter into a bowl and whisk until very fluffy and a pale cream.
Wisk the eggs in a mug with a fork and then add them gradually to the mixture with 1 tbsp. of flour each time. Make sure you don’t use all the flour.
Add the rest of the flour and the baking powder to the mixture and fold it in gently.
Dissolve the coffee in the boiling water and add to the mixture still folding.
Divide into the cupcakes forms and bake for 15-20 minutes.
Meanwhile Cream the butter and the icing sugar until light and fluffy. Dissolve the coffee in boiling water, making sure you don’t add too much water or the icing will be runny and add it to the butter and icing sugar. Whisk and leave in the fridge until the cupcakes are done.
Once the cakes are done spread the icing on top of the cakes. Decorate with cherries or walnuts.