200g softened unsalted butter, 200g caster sugar, 1 tsp vanilla paste, 4 medium free range eggs, 40g buttermilk, 200g self raising flour, 1 Double espresso with 2 tsp sugar.
Cream together the butter, sugar & vanilla until pale and fluffy. Add the eggs one at a time, beating well after each addition to ensure the mixture doesn’t split. Finally fold in the buttermilk and self raising flour. Divide equally between the 12 large cupcake cases and bake at 160c fan for 20-25mins or until a skewer inserted into the centre comes away clean. While the cakes are still warm brush over the coffee syrup until it has all soaked into the cakes. Leave to cool completely.
To make the Buttercreams:
250g softened unsalted butter, 170g icing sugar, 10g vanilla bean paste