Cute Coffee Cupcakes Food

COFFEE CUPCAKES

Steps:

• Preheat the oven to 350 degrees. Line 16 to 18 muffin cups with paper liners and set pans aside.
• Whisk the flour, espresso powder, baking powder, and salt together in a medium bowl. Set aside.
• Place the butter in a large bowl and beat with an electric mixer until creamy. With mixer on medium speed, gradually beat in the sugar. Once the sugar is all added, scrape down the sides and bottom of the bowl and beat for a couple of minutes, until very light.
• Beat in the eggs and the vanilla.
• Turn mixer to low and beat in half of the dry ingredients until just combined, then beat in half of the sour cream and all of the milk.
• Beat in the remaining dry ingredients, again just until incorporated, then the remaining sour cream. The batter will be thick.
• Divide the batter between the prepared muffin cups, filling each about 2/3 full. Bake 18 to 24 minutes, until a cake tester inserted into the center of the cupcakes comes out clean.
• Cool the cupcakes in the pans for 5 minutes, then carefully transfer to a wire rack to cool completely before frosting.
• Place the butter in a large mixing bowl and beat with an electric mixer until very smooth.
• Add 4 tablespoons of milk, the espresso powder, vanilla, and salt and beat to combine.
• With mixer on low, gradually beat in 4 cups of the powdered sugar.
• Scrape down the sides and bottom of the bowl, then turn mixer to medium and beat until smooth. Add additional powdered sugar if frosting is too thin and additional milk if frosting is too thick.
• Pipe or spread frosting onto the cooled cupcakes and decorate with espresso beans (if desired). Serve.
• Uneaten cupcakes can be stored at room temperature, covered, for two or three days or in the fridge, covered, for 3 or 4 days. (I think the cupcakes taste best at room temp though.)
• You can also store them in the freezer, tightly wrapped, for up to 2 months.

COFFEE CUPCAKES

Steps:

• Heat oven to 170C/150C fan/gas 3. Line 18 holes in 2 bun tins with fairy cake cases. Beat the sugar with the butter until light and creamy. Beat in the eggs, one by one, adding 1 tbsp flour at the same time. Beat in the rest of the flour along with the espresso. Spoon into the cake cases and bake for 17 mins, swapping the trays after 12 mins. Cool on a wire rack.
• To make the icing, beat the butter until pale, then gradually beat in the icing sugar, followed by the espresso and the melted chocolate. When the cakes are completely cool, swirl the icing generously on top and decorate with coffee beans, if you like.

CUBAN COFFEE CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a standard muffin pan with 12 cupcake liners.
• Combine the flour, sugar, baking powder, salt and eggs into the bowl of an electric stand mixer. Whip the ingredients for 8 minutes on high speed. Scrape down the bowl, and add the liquid shortening and milk. Mix 8 more minutes at medium speed. Gently fold in the instant espresso granules. Fill the cupcake liners three-quarters full with batter and bake until golden brown and baked through, about 25 minutes. Cool the cupcakes completely.
• For the caramel filling: Stir the dulce de leche, toffee bits and instant espresso granules together until fully combined. Place in a pastry bag with a round tip large enough to allow the toffee bits to pass through without becoming lodged.
• For the buttercream: Bring the sugar and 2 ounces water to a boil in a medium saucepot. Place the egg whites into the bowl of an electric stand mixer. When sugar syrup reaches 238 degrees F on a candy thermometer, begin whipping the egg whites. Cook the sugar syrup to 250 degrees F, and slowly pour the syrup into the whipped meringue. Whip on high speed until the meringue cools and stiff peaks are formed. Mix in the softened butter and coffee extract. Place into a piping bag fitted with a large star tip.
• For the pipettes: Bring the sugar and 2 ounces water to a gentle simmer. Remove from the heat and stir in the instant espresso granules. Fill 12 chemistry pipettes with the syrup.
• To assemble: Using an apple corer, remove the center core of the baked cupcakes and fill with coffee-toffee Cuban caramel filling. Pipe espresso swirl buttercream generously on top of the cupcakes. Sprinkle coffee and milk crispies on top of the cupcakes. Insert 1 Cuban coffee syrup pipette into each cupcake and place a chocolate plaque on top.