Butterscotch Cupcakes with Coffee Icing recipe

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.