Cup cakes with Amarula icing

[Makes 12]

60g butter
150g caster sugar
1 egg
1 tsp coffee extract
150g flour
½ tsp bicarbonate of soda
½ tsp salt
½ cup buttermilk
1 tbsp lemon juice

Amarula icing

250g butter at room temperature
350g icing sugar, sifted
¼ cup Amarula
1 tsp vanilla extract

To decorate

Sugared flowers and edible glitter

1. Preheat oven to 170˚C. Cream butter and sugar in an electric mixer. When light and fluffy, add the egg and the coffee extract with the motor running.
2. Sift flour, bicarbonate of soda and salt together. In a separate bowl, combine buttermilk and lemon juice.
3. With the motor running, add half the flour mixture, then half the buttermilk mixture, then repeat.
4. Spoon batter into a muffin tin lined with paper cases and bake for 20 minutes, or until cooked (if an inserted skewer comes out clean, they’re done). Transfer to a wire rack and allow to cool completely.
5. For the icing: place all ingredients in a large bowl and beat with an electric mixer until light and fluffy.
6. Ice cup cakes and decorate.