Preheat oven to 150C fan. Line a 12 hole muffin tin with paper cases.
In a large bowl, sieve all the dry ingredients and then stir to combine.
Raspberry Ripple flavoured icing sugar plus all other flavours found HERE
In a separate bowl, pour in the coffee, oil, milk and eggs and mix together.
Tip the dry ingredients into the wet and mix until combined. Then transfer the batter into a jug and fill the paper cases, to about 3/4 full.
After that bake in the oven for around 20-22 minutes or until a skewer comes out clean .
Leave to cool before decorating with vanilla buttercream.
Beat room temperature butter until light and fluffy, then add flavoured icing sugar of your choice, if needed add a tablespoon of water or milk or condensed milk which ever your preference to help soften. Add another tablespoon if really firm this usually applies in cold kitchens where the butter begins to firm up quickly.
Credits:Timothy Derricott - follow on Instagram just_another_baker