super light, but super tasty vanilla yellow cupcakes with espresso buttercream and rococo mocha bean. here's a link to the cake recipe (the footnote will explain how to make a yellow cake), and the espresso buttercream recipe follows:
100g /3½ oz softened butter
150g/5oz (to start) sifted icing/powdered sugar
1 shot brewed strong espresso or espresso powder diluted in water
cream the sugar and butter together until fluffy. add enough sugar to make slightly stiffer, then slowly add espresso until frosting becomes fluffy and spreadable again.