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Cooking
Coffee Cupcakes with Silky Cream Frosting
· 16 servings
Wet ingredients
Preheat the oven to 180°C. Beat the softened butter with the sugar and eggs using a mixer. You'll get a beautifully creamy, fluffy yellow mixture that everyone at home loves to sneak a taste of.
Dry ingredients
In a bowl, combine the dry ingredients – flour, salt and baking powder. It's important to mix them well so the baking powder is evenly distributed throughout the batter.
Combine everything
Mix the dry ingredients into the butter mixture, then add the lukewarm strong coffee and vanilla extract. Stir thoroughly again, and right at the end, stir in about two to three teaspoons of ground vanilla coffee. It's great not just for the aroma and flavour, but it also looks lovely.
Fill the liners
Fill the paper liners, set inside a metal muffin tin, about 3/4 full with batter. Place in the preheated oven and bake for about 15 to 20 minutes.
Let them cool
Let the baked cupcake bases cool completely, then prepare the cream. It's quite sweet, but that's just how this type of dessert tends to be. You simply can't overindulge – stick to one or two pieces and enjoy.
Cream frosting
Whip the softened butter with the sugar and strong coffee, along with the seeds from one vanilla pod and some ground coffee. Chill it in the fridge for a while.
Decorating
Spoon the cream into a piping bag and pipe it onto the cooled cupcakes. Finish by decorating the tops with a chocolate coffee bean and chocolate shavings.