Espresso cupcakes
This cupcake will leave your guests speechless The flavors combined are simply divne. So let's get cooking!
Ingredients
Cupcakes:
- ½ cup milk
- ½ tablespoons lemon juice · (either the juice of half a lemon orthe juice you buy in the store)
- 1 ¾ cup all-purpose flour unbleached
- ½ teaspoon salt
- 2 teaspoon baking powder
- ½ cup soften salted butter
- ¾ cup raw sugar (you could usegranulated sugar if you prefer)
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup cooled espresso (or any strong coffee)
Coffee buttercream:
- 1 cup butter salted and soften
- 3 ½ cup powder sugar
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ cup heavy cream
- ½ tablespoon meringue powder (optional)
- 2 tablespoon cocoa powder
- 1 tablespoons espresso powder (optional)
Instructions
Cupcakes:
- Preheat oven to 350 degrees Fahrenheit
- Line a muffin pan with cupcake liners.
- Set aside, In a bowl or a measuring cup, combine milk and lemon juice. Mix and set aside.
- In a medium-size mixing bowl, combine flour, salt, and baking powder. Mix until combined and set aside.
- In a large bowl with a hand mixer, beat the butter and sugar. Mix until it is nice and creamy.
- Mix in the egg, and vanilla extract.
- Add the milk/lemon mixture and 1/2 of the dry mixture to the wet mixture. Mix until you have no more dry flour.
- Finally, add in the cooled coffee and the rest of the dry mixture.
- Mix until all dry ingredients are incorporated. Be careful not to overmix.
- Fill each of the cupcake liners to ¾ full.
- Bake the cupcakes, in the preheated oven for 19-21 minutes. The cupcake should be cooked once a toothpick comes out clean when inserted in the center of the cupcake.
- Allow the cupcakes to cool off completely before frosting.
Coffee buttercream:
- In a stand-up mixer with a whisk attachment, beat the butter until creamy.
- Then add in 1 cup of powder sugar, salt, cinnamon, and vanilla extract.
- Add in an additional 1 cup powder sugar, heavy cream, and meringue powder.
- Once all blended, add in the rest of the powder sugar, cocoa powder, and espresso powder.
- Place half of the buttercream in a piping bag.
Assemble:
- Pipe each of the cupcakes with buttercream.
- Placea coffee bean on each of the cupcakes if you so desire.
- Serve and Enjoy!
Notes
- We use 1/2 cup of espresso. If you prefer a more subtle coffee taste, add 1/4 cup of strong brewed coffee and complete with water until you obtain 1/2 cup total
