2 Cups plain flour
3 tsp finely ground coffee
2 tsp cinnamon
1 tsp baking powder
1 Cup brown sugar
2 eggs
1 1/3 Cup sour cream
1/2 tsp baking soda
pinch salt
2 Tbs instant coffee dissolved in 2 tsp warm water
1/2 Cup oil
2 tsp vanilla essence
In a small bowl mix together flour, ground coffee, cinnamon, baking powder, baking soda & salt. In a large bowl beat sugar, oil and eggs until smooth. Beat in instant coffee and vanilla. Alternately beat in flour mix and sour cream, beating until smoooth. Half fill lined cupcake trays with the mix. Bake @ 175 degrees C for 20-25 mins. When cool ice with White Chocolate ganache and sprinkle with chocolate hail.
White Chocolate Ganache
200ml cream
Heat cream on a low heat in a small saucepan. When hot remove from heat and mix in white chocolate and stir. The heat from the cream will melt the chocolate, when the cream & chocolate is combined cool until thick.
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