INGREDIENTS
2 tsp
instant coffee granules
2 tsp
warm water
100 g
softened butter
100 g
caster sugar
2
medium eggs
100 g
self-raising flour
1/2 tsp
baking powder
8
cupcake cases
120 milliliters
whipping cream
1/2 tsp
vanilla extract
100 g
granulated sugar
30 g
butter
60 milliliters
single cream (or 30ml double cream and 30ml full fat milk)