1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. ground cardamom
1 tsp. orange extract
1. Preheat the oven to 350F. Combine all the cupcake ingredients in a medium bowl and beat with an electric mixer until smooth and pale, about 2 - 3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 30 minutes.
for the frosting:
2 cups confectioners/icing sugar sifted
1/2 cup unsalted butter, softened
1/4 cup sour cream
2 tbsp. instant coffee granules
1 tsp. hot coffee
1 tbsp. kahlua
36 cardamom pods (if desired)
2. Add coffee granules to hot coffee, and stir to dissolve. Stir in Kahlua; set aside to cool. Once coffee/kahlua mixture is cool: beat the icing sugar, butter, sour cream, coffee and kahlua mixture with an electric mixer until smooth. Frost each cupcake with a beveled spatula or piping bag. Top each cupcake with 2 cardamom pods, if desired for decoration. Alternatively, top each cupcake with a sprinkling of chocolate shavings or cookie crumbs.
