These cupcakes are moist and light and best eaten fresh. I am not sure how well they store as family and work colleagues polish them off very quickly. If you want to pipe the icing onto these cupcakes, I recommend at least doubling the icing recipe amounts.
1Preheat oven to 180C
Break the eggs into a bowl or jug add the coffee essence and whisk until combined - then put aside. Cream the butter with a hand held blender until lighter in colour. Add sugar to the butter and mix well.
2Add ¼ of the flour & ¼ of the eggs to the butter & mix until blended. Repeat until all the flour & eggs have been used.
3Place large cupcake or muffin cases into muffin tin tray and spoon the mixture into the cupcake cases to about 2 thirds full.
4Bake in the oven for approximately 19 minutes (using fan oven) times will need to be extended if using a non-fan oven. The tops should be springy and just beginning to crack - or until a toothpick or cake tester comes out clean. Place on a rack to fully cool before icing.
5To make the butter cream icing: Cream the butter until lighter in colour than add the icing sugar and coffee essence and beat together well. Spread onto the top of the cupcakes and enjoy.