Cupcakes:

1. Preheat your oven to 190°C (375°F) and line a cupcake tray.
2. Cream 1/2 cup margarine and 3/4 cup caster sugar together until light and fluffy.
3. Beat in 2 large eggs, one at a time, making sure each is fully mixed before adding the next.
4. Sift 1 1/4 cups of flour and 2 teaspoons of baking powder into the mixture.
5. Add a splash of milk and 1 teaspoon vanilla extract, mixing until you get a soft, spoonable batter.
6. Spoon the batter into cupcake liners, filling about 2/3 full.
7. Bake in the middle of the oven for 15–20 minutes, until a toothpick comes out clean.
8. Let them cool completely before icing.

Buttercream Icing:

1. Place 1 cup salted butter in a mixing bowl.
2. Using a paddle attachment, whip until creamy and fluffy.
3. Add 4 cups icing sugar gradually, one cup at a time, beating well each time.
4. Stir in 3 teaspoons vanilla extract.
5. Add 4–5 tablespoons of coffee cream slowly, checking consistency.
6. Less cream gives stiffer icing; more makes it fluffier. Whip again until smooth.
7. Spread or pipe onto cooled cupcakes.
8. Enjoy immediately, or store in an airtight container for later.