For the cupcake you will need;
1 cup all-purpose flour
3/4 cup baking soda
1/4 tsp salt
3/4 cup water
1/4 cup unsalted butter, room temperature
1/2 cup water
1 sachet of 3 in 1 instant coffee
1/2 cup white sugar (I used caster sugar)
1/2 cup brown sugar
1 egg
1 tsp vanilla
Preheat oven at 350F or 170C. Line a 12 cup muffin pan with liners.
Stift together flour, bakins soda and salt. Set aside.
Add the instant coffee to water. Stir until the coffee dissolves.
With an electric mixer, beat butter sugars and salt. Do this until its light and fluffy.
Then add egg and the vanilla. Beat well.
Lower the speed and add the flour mixture in 3 additions alternating the coffee mixture. Increase speed to medium until exverthing is incorporated.
Divide the mixture evenly on the muffin liners. Bake for 18-20 minutes of until toothpick inserted at the middle comes out clean (I bake mine for 18mins only) Cool on a wire rack.
Then make your marshamallow frosting.
To do this you will need;
1 cup sugar
1 tsp cream of tartar
2 eggs whites, unbeated
1/4 tsp salt
3 tsbp water
Then what you will do,
Combine the egg white, water , sugar, cream of tartar and salt in a heatprof bowl over a pan with simmering water. Whisk constantly until sugar is dissolves and mixture turns white.
Transfer mixture in an electric mixer with whisk attachment starting with low speed and gradually increasing to high, until the mixture becomes stiff, glossy peaks form about 7 to 10 minutes. Add vanilla and mix. Use immediately.
