COFFEE CUPCAKES WITH SILKY COFFEE BUTTER CREAM RECIPE
Raspberries provide flavour in these cupcakes' cake, filling, and frosting. All the flavour comes from real raspberries!
Ingredient
Ingredients for the Coffee Cupcake– Butter – White Sugar – Golden Sugar– Egg– Vanilla– Espresso Powder– All-purpose FlourIngredients for the Coffee Buttercream– Butter– Espresso Powder– Vanilla Extract– Sweetened Condensed Milk
Direction
1
Bake Coffee Cupcakes
Line a muffin pan with cupcake liners and preheat oven to 350°F / 180 °C. Whip butter and sugars until light and fluffy. 1/2 cup Butter, 1/2 cup White Sugar, 1/2 cup Golden Sugar
2
To prepare, mix 1 egg and 1 teaspoon vanilla extract.
Sift flour, baking powder, baking soda, and salt into a bowl, then pour half into the batter and mix slowly until fully incorporated.
3
Dissolve espresso powder in milk. Mix together with the batter until fully incorporated. Mix in the remaining flour.
Fill cupcake liners with batter and bake for 18 minutes until the tops spring back when lightly pressed.
4
Make Coffee Buttercream
Mix butter on high for 5 minutes in a stand or hand mixer. Colour should be lighter and silkier.
To butter, dissolve espresso powder in water and add vanilla and salt. Whip another minute.
5
Mix in milk, vanilla, and ½ cup of cooled raspberry puree. Save the remaining puree for filling and frosting. After mixing the milk and raspberry, add the remaining flour and stir. It should be gorgeous pink.
6
Add condensed milk slowly, whipping between additions.
After adding all the condensed milk, mix on high for 1 minute. Silky frosting should have stiff peaks.
7
Refrigerate the frosting for 10 minutes or thicken it with a few tablespoons of icing sugar before reassembling.After cooling, add coffee buttercream to cupcakes. Use cocoa powder or leave them plain to decorate. I used chocolate coffee beans.
also see
also see
RASPBERRY CUPCAKES WITH RASPBERRY FILLING AND RUSSIAN BUTTERCREAM RECIPE