Steps
- 1
Pre-Heat oven to 165C
- 2
In a small jug, dissolve instant coffee in to the espresso and leave aside
- 3
Sift flour and salt.
- 4
Cream together butter, sugar, milk & coffee mixture
- 5
Beat eggs in 1 at a time
- 6
Combine wet & dry ingredients
- 7
Divide in to cupcake cases and bake for 18 mins (turning them at 12 minutes)
- 8
Make Buttercream and decorate cakes once cooled.
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