You will need:

• 60g soft butter/margarine
• 150g caster sugar
• 1 egg
• 20g cocoa powder
• 150g plain flour
• 3tsp baking powder
• 140ml buttermilk
• 1 1/2 tsp white wine vinegar
• 3tsp strong black coffee

Now I don’t usually measure out the ingredients for the icing because normally the amounts in the recipe books make way too much icing, so these are rough measurements.

• 100g soft butter/margarine
• 250g icing sugar
• 20g cocoa powder
• 4+tsp strong black coffee (depending on taste)

What to do:

1. Preheat the oven to Gas Mark 4/180C/350F and place muffin cases into your muffin tray.
2. Cream the butter and sugar until light and fluffy.
3. Briskly beat in the egg.
4. Sift the cocoa powder and mix in.
5. Sift the flour and baking powder, add with the buttermilk into the mixture and beat it in rapidly to avoid flour pockets.
6. Stir in the white wine vinegar and coffee.
7. Spoon the mixture evenly into the muffin cases (makes around 12-15).
8. Bake for 10-15 minutes.
9. Once cooked transfer onto a wire rack to cool.

The icing:

1. Sift the icing sugar and cocoa powder together.
2. Cream a little icing sugar with all of the butter.
3. Add the icing sugar a bit at a time with the coffee tasting all the time so it’s as strong or as subtle as you like.
4. When you have the right amount for the number of cakes and the icing is stiff you can add it to the cakes. Either use a piping bag or you can make butterfly cakes by cutting a small circle out of each cake, adding the icing and then placing on the wings. 😀

Just managed to get a finished photo before they were all eaten 😀