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2013 Cooking Club Week 24: Cappuccino Cupcakes
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27-06-2013 1:28pm#1Hi all,
I've had to just lift this recipe from my blog so that we'd have a recipe this week after being let down by the scheduled poster! So hopefully it will appeal to a couple of you anyway.
I like a very strong coffee flavour, so halve the quantity of coffee if you prefer a milder flavour.
Ingredients
For the Cake:
40g ground coffee or 40g instant espresso powder
240 ml whole milk
80 g butter
280 g caster sugar
240g plain flour
1 tablespoon baking powder
1/4 teaspoon salt (leave out if you've used salted butter)
2 large eggs
Frosting:
300 g icing sugar, sifted
100 g butter
40ml whole milk
1 teaspoon vanilla extract
To Garnish:
Chocolate powder or flakes (I used Cadbury's Flake, beat up into small flakes)
Makes 12-16
Method:
Preheat oven to 190C/375F/gas mark 5 and line cupcake trays with cases.
Gently heat the milk without boiling it.
Stir in the coffee. Because I used ground coffee for a stronger flavour rather than instant, you need to be aware that they won't dissolve in the same way. I put my milk + coffee mixture in a french press, let it sit for 5 minutes, then pushed down the plunger and poured out the milk. There were still some grounds in it, but this didn't affect the end texture. If you're using instant espresso powder, you don't need to worry about all of that. It'll just dissolve into the warm milk.
While the milk is steeping, put the butter, sugar, flour, baking powder and salt if needed in a bowl and mix on a low speed with the paddle beater attachment, or by hand, until the mixture resembles breadcrumbs.
Pour the coffee flavour milk into a clean jug and whisk in the eggs.
Gradually pour the liquid into the dry ingredients, stopping to scrape down the sides of the bowl occasionally.
When the mixture is thick and smooth, fill the cupcake cases two-thirds full and pop in the oven for 18-20 minutes.
When a skewer comes out clean, they're done. Allow to cool in the tray before removing to a wire rack to cool completely.
To make the frosting:
Sift the icing sugar into a bowl and add the butter.
Beat on a low speed until the mixture comes together.
Mix the milk and vanilla extract in another bowl, and gradually add to the dry ingredients.
When all the milk is absorbed, scrape down the sides of the mixture, turn the mixer to high speed and allow to beat for 5 minutes to get the buttercream really light and fluffy.
Pipe or spread the buttercream as desired, and sprinkle chocolate over the top.
Photo: 1181125
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