Directions

1. Beat butter in large bowl with electric mixer on medium-high speed until creamy. Add sugar gradually with mixer running and beat 3 minutes or until light and fluffy. Reduce speed to medium and add eggs, one at a time, beating for 30 seconds after each addition.
2. Stop and scrape bowl. Dissolve instant espresso in milk. Set aside.
3. Combine flour, baking powder and salt. Turn mixer to low and add a third of the flour mixture alternately with half of the milk mixture, mixing 15 seconds after each addition.