| Ingredients
Coffee Cupcakes adapted from MissTamChiak 125 g unsalted butter Coffee Frosting adapted from Martha Stewart Cupcakes 120g butter, room temperature |
To make coffee cupcakes:
Preheat oven to 180 degree celsius. Line muffin tray with cupcake liners. Cream butter in an electric mixer for a few minutes. Gradually add sugar and continue to beat until well combines. Add eggs and beat until mixture is well blended, light and fluffy. Add vanilla extract and mix well. Sift flour, baking powder and salt in a separate bowl. Add half the dry ingredients and beat on low speed. Add coffee and the remaining dry ingredients and beat until combined. Do not over beat, stop immediately once the flour and coffee are well mixed into the batter. Spoon batter into cupcake liners until three-quarters full. Bake for 25 minutes or until a toothpick inserted into the centre of cakes comes out clean. Remove from oven and transfer cupcakes to a wire rack to cool completely before frosting. To make coffee frosting: Beat butter at medium speed for 2 minutes. Reduce speed and add the icing sugar a little at a time. Beat well after each addition. Adjust to your desired consistency using the strong brewed coffee. Add salt to taste. To assemble: Add caramel sauce to 3 tablespoons of your buttercream in a separate bowl. Core out the center of the cupcakes and fill it by piping in the caramel buttercream. Place 1/4 of the remaining buttercream in a separate bowl and dye it light blue. Dye the other 3/4 of the buttercream lilac. Fit your piping bag with a Wilton 2D star tip. Place some blue buttercream in the center and flatten the bag so that it spreads out to the edges. Open up the the piping bag with your spatula, and place some lilac buttercream in the center. Twist the end of the piping bag and pipe small flowers on the cupcake. For a detailed tutorial watch this video by Rosie Cake-Diva. |
My Dose of Sugar 