Butterscotch Cupcakes With Coffee Icing

• 1 cup powdered sugar, sifted
• 1 tbsp butter
• 1 tbsp hot, strong black coffee
• None None Butterscotch Cupcakes
• 1/2 cup butter, chopped, at room temperature
• 1/3 cup brown sugar
• 1/3 cup honey
• 2 None eggs
• 2 1/4 cups self-rising flour, sifted
• 1/2 cup sour cream
• 1/2 cup candied macadamias, chopped, to decorate

1. Preheat oven to 350u0b0F. Line a 12-cup muffin pan with paper liners.
2. Cream butter, sugar and honey until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Fold in flour alternately with sour cream, beginning and ending with flour. Distribute between paper liners. Bake for 20-25 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
3. To make coffee icing, combine powdered sugar and butter. Add enough coffee to make a smooth, spreadable paste. Spread over cooled cakes. Top with chopped macadamia nuts.

powdered sugar, butter, black coffee, butterscotch, butter, brown sugar, honey, eggs, flour, sour cream, candied macadamias

Taken from recipes-plus.com/api/v2.0/recipes/23687 (may not work)