115 g soft butter
115g fine white sugar
2 eggs (slightly beaten)
115 g of wheat flour (eg for cakes and cookies)
2 tablespoons of soluble coffee
3 tablespoons boiling water
200 g of icing sugar
about 1/3 of the coffee brew
marshmallows for decoration
Prepare a baking tray for muffins and fill it with paper cases. Preheat oven to 190 C degrees, without thermo circulation.
With coffee and boiling water, prepare a coffee infusion and leave to cool.
Butter, sugar and 2/3 of the coffee brew give to a high container and blend to smooth mass.
Break the eggs into a small bowl. Lightly deflate with a fork and add to the container with the mass.
Add the sifted flour and stir everything together with a spoon.
Apply with a paper spoon – more or less equal servings. No more, however, like 3/4 of the height.
Bake for 15-20 minutes until they are golden.
After removing from the oven, leave to cool completely.
In the meantime, prepare the icing. Icing sugar pour into a bowl and add the rest of the coffee brew and possibly a little warm water. Stir to obtain a smooth mass.
Apply icing on cupcakes and decorate it according to your taste – eg mini marshmallows.
NOTE: Decorate immediately after icing, because the icing mass cools down quickly.