Butterscotch Cupcakes With Coffee Icing

  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)

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