Sour cream cupcakes with espresso icing
( SERVES 12 )

Viva 8/7/2008

see more recipes by
Amanda Laird

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1	Black coffee, (but make as a short black)
1 tbsp	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.

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