Espresso Buttercream Frosting

Yield: Enough for 12 cupcakes
Prep Time: 10 minutes

INGREDIENTS:

1 1/2 teaspoons espresso powder or espresso instant coffee
1 1/2 teaspoons vanilla extract
1 cup unsalted butter at room temperature
2 1/2 cups powdered sugar

1.  In a small bowl or cup, mix the espresso powder into the vanilla until dissolved, then set aside.

2.  In a large mixing bowl whip the butter on medium-high speed for 5 minutes, stopping once if need be to scrape the sides of the bowl.  Reduce the mixing speed to low and gradually add the powdered sugar, waiting until it is whipped into the mixture before adding more.  Once all of the powdered sugar has been added, scrape the sides of bowl and then bring the speed up to medium-high, and whip until fluffy, about 1 - 2 minutes.  Finally add the espresso vanilla mixture and continue to whip at medium-high speed until completely mixed together.