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Happy Friday!!


6 teaspoons espresso powder, divided use
1 tablespoon boiling water
3/4 cup self-rising flour
1 cup butter, softened, divided use
7 tablespoons granulated sugar
2 eggs
2 1/2 to 3 cups confectioners sugar
1 tablespoon milk
1/2 teaspoon vanilla extract

Heat oven to 375F.
Line a miniature muffin pan with paper liners.
In a large mixing bowl, combine 4 teaspoons of the espresso powder with the boiling water, stirring until granules dissolve. Add the flour, half of the butter, the sugar and eggs and mix well with a wire whisk.
Spoon batter into prepared pan, filling each cup 2/3 full. Bake 8 to 10 minutes, or until a pick inserted in the center comes out clean. Remove cakes from pan and cool completely on a wire rack.
Using an electric mixer, beat remaining 1/2 cup butter and espresso powder until smooth and creamy. Gradually add sugar, alternating with milk and vanilla, beating until mixture reaches desired consistency.
Top each cooled cake with a dollop of frosting.

Reicpe adapted from The Arkansas Democrat Gazette, September 2011