A wise man once said,"the first job of a cake is to be vanilla". Words on marble, yup. This is why I always, always, always add vanilla to every cake I'm baking. Sometimes too, you just want to keep it simple, especially when you're using a strong flavoured frosting which brings us to our cake for the weekend... good ol' vanilla cupcakes with mocha frosting. These fluffy, moist, buttery cuppies drenched in mocha whipped cream frosting with a generous dash of  "JD" are so delicious you might not want to share. 

 "JD" infused Mocha-Vanilla Creamy cupcakes

Ingredients 

250g unsalted butter, softened
3 cups granulated sugar
3 large eggs (room temperature), lightly beaten
360ml unsweetened yogurt
3 1/2 cups all purpose flour
2 tablespoons baking powder
3 tablespoons vanilla essence
1/2 teaspoon salt 

Frosting 

• 2 tablespoons, instant coffee powder
• 226g unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt
• 3 1/2 cups confectioners (icing) sugar, sifted 
• 4 tablespoons, unsweetened cocoa powder
• 1/3 cup chocolate milk 
• 3 tablespoons "JD" 

Difficulty level: Easy

Total baking/prep time: 1 hour

Heat the oven to 300°F and arrange a rack in the middle. Line your cupcake moulds with paper liners 

Whisk together the measured flour, baking powder and salt in a dry bowl; set aside.

Using your mixer, starting on a high speed, cream the butter, sugar and vanilla essence together for at least 8-10minutes until pale white and fluffy. 

Gently add the eggs to creamed moisture with mixer still running, allow to mix properly. 

Add the flour in 3 batches, alternating with the milk, mixing thoroughly after each addition, and ending with flour. 

Using a tablespoon, add 2 generously heaped spoons of batter to each case. It will be approximately just over half full. 

Place in the centre of your preheated oven.

Allow to bake for approximately 15minutes, then check

 for "doneness". 

To know that your cupcakes are done, check that they are light brown and when pressed in the middle, are springy to the touch or a toothpick comes out dry when inserted in the middle. 

Remove from oven, leave in mould for 5 minutes, then remove from mould to cool completely. 

FROSTING

Dissolve instant coffee in 1 tablespoon of water

Sieve icing together with unsweetened cocoa powder and salt. 

With your mixer at high speed, mix butter with 1 1/2 cups icing sugar for 2 minutes. Add chocolate milk, instant coffee and vanilla essence to mixture, add "JD", Allow to mix for 2 minutes, add remaining icing sugar, mix on a high speed for 3 minutes until it gets to a piping/spreading consistency. 

Pipe or spread onto the now cooled cupcakes. Sprinkle crushed peanuts on cupcakes. Serve with coffee, ice cream or anything really. 

Makes 18 cupcakes. 

Bon appetit. 

Eat responsibly.