Coffee and Cream Cupcakes!

30 Sep

2 tablespoons boiling water
4 teaspoons instant espresso
1/3 cup buttermilk
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
5 tablespoons butter
2 teaspoons vanilla extract
2 large eggs

Preheat oven to 350°.
Get started by combining the 2 tablespoons boiling water and the 4 teaspoons espresso. Once the espresso is dissolved add in the buttermilk. Mix dry ingredients. Next mix butter, sugar and vanilla slowly and then add the eggs to the mixer one at a time. Once it is all creamy begin to add the flour mix and the espresso mix a little at a time until entirely incorporated. Once the batter is ready pour it into a large Ziploc bag and cut off one tip. Use the bag to pipe batter evenly into the cupcake liners.
Bake the cupcakes at 350° for 20 minutes or until a wooden toothpick inserted into the center comes out clean.

Coffee and Cream  Frosting!

1 lb butter
1 kg icing sugar
2 tbsp vanilla extract
2 tsp instant espresso

For those of you who don’t have kilograms where you live I have found that you can simply mix one standard size package of butter to one standard size package of icing sugar. If it becomes a little thick add a splash of cream until you achieve your desired consistency. If you don’t dissolve the espresso in water first you can end up with crunchy granules in the frosting. It’s not entirely unpleasant but a little bitter.

Top your cupcake with a chocolate covered coffee bean and enjoy! This is one of my all time favorites! I hope you love it as much as I do!

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