Two of my favourite things ever, of course aside from my little darlings, Latte's and Cupcakes!!

A few tips before you start, if using espresso, make a short black, should be the right amount for both icing and cupcake. Always use unsalted butter when baking cupcakes. Don't overfill these cupcakes if you want a nice flat top for feather icing. Preheat oven to 190deg.

Latte cupcakes (makes 12)

Please excuse the crude image! 

1tbs      Espresso / coffee 

115g     Unsalted butter, softened
115g     Brown sugar
2           Eggs
115g     Self-raising white flour
1/2tsp   Baking powder
2tbs      Sour cream

Icing

225g     Pure icing sugar

4tsp      Warm water
1tsp      Espresso

1. Line cupcake pan with papers.

2. Place butter, sugar and eggs in bowl of a mixer. Sift in combined S/R flour and baking powder, then beat    until smooth.
3. Add cooled coffee and sour cream and beat until well mixed.
4. Spoon mixture into paper cases
5. Bake cupcakes in the preheated oven for 20mins or until risen and golden brown.
6. Leave to cool on a wire rack
7. To make icing, sift 85g of the icing sugar into a bowl and add 1 tsp of coffee. using a wooden spoon or silicon spatula stir until smooth. Fill piping bag using a writing tip.
8. Using the remainder of the icing sugar and as much of the warm water that is needed make a smooth paste and spread over cupcakes.
9. Using the piping bag draw straight lines across the cupcake then quickly drag a skewer through the lines across ways up and down creating a feather effect.

Icing will set quickly so you need to work fast and be organised!!