Directions

For the cake:

1. Preheat the oven to 180C/160C fan. Line a cupcake tin with 12 paper cases.

2. Dissolve the instant coffee in the hot water and set aside.

3. Make sure your butter (or dairy free alternative) is soft. Place the vanilla cake mix, butter (or dairy free alternative), eggs and dissolved coffee into a large bowl. Beat together with an electric whisk for 15 seconds. Stop, scrape down the bowl and mix for a further 10 seconds. Divide the mixture between the cupcake cases, filling three-quarters full. Bake for 18-20 minutes until risen and springy to the touch.

4. Leave to cool in the tin for 3 minutes before lifting out and leaving to cool completely.

For the coffee buttercream:

1. Place the coffee granules in a small bowl and add the milk or dairy free alternative. Heat in the microwave for a few seconds until the milk is warm. Stir until the coffee has dissolved and set aside to cool.

2. In a large bowl, beat the butter or dairy free alternative with a spatula or electric whisk until it is soft and smooth. Sift in half the icing sugar and mix well until combined. Sift over the remaining icing sugar and mix well. Pour in the cooled coffee and beat well to create a soft, spreadable icing. Do not use the coffee if it is still warm or else it will melt the butter. Beat well to make it light and fluffy.

To decorate:

1. Spoon the icing into a piping bag fitted with a large star or plain nozzle. Pipe swirls of icing onto the top of your cooled cupcakes. Alternatively you can spread it on using a butter knife.

2. Decorate your cupcakes as desired. We love pecans or dark chocolate chips! These cupcakes can also be made using very strong espresso coffee in place of the instant coffee if desired.