Butterscotch Cupcakes with Coffee Icing

RECIPESPLUS
11Ingredients
45Minutes
330Calories

Ingredients

US|METRIC
  • 1 cup powdered sugar (sifted)
  • 1 tablespoon butter
  • 1 tablespoon strong black coffee
  • cupcakes (Butterscotch)
  • 1/2 cup butter (chopped, at room temperature)
  • 1/3 cup brown sugar
  • 1/3 cup honey
  • 2 eggs
  • 2 1/4 cups self-rising flour (sifted)
  • 1/2 cup sour cream
  • 1/2 cup macadamias (candied, chopped, to decorate)
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    Directions

    1. Preheat oven to 350°F. 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.
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    NutritionView More

    330Calories
    Sodium17% DV400mg
    Fat25% DV16g
    Protein8% DV4g
    Carbs15% DV44g
    Fiber4% DV1g
    Calories330Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol65mg22%
    Sodium400mg17%
    Potassium100mg3%
    Protein4g8%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate44g15%
    Dietary Fiber1g4%
    Sugars22g44%
    Vitamin A8%
    Vitamin C0%
    Calcium10%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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