I bought a lot of silicone baking pans last month and I have been over the moon with them and as you can see baking up a storm. I have felt a rush of inspiration lately, something that I have not felt in quite a while. It’s no secret around here that I like my coffee so I wanted to create a coffee inspired cupcake and what better way than this recipe? Although I do like strong coffee I do not like a strong coffee taste in baked goods. I rather have a hint of a coffee flavor so that being said you can use more coffee and less milk if you rather have more of a really strong coffee flavor. I have used a 60(coffee) /40% (milk) ratio.
For the topping I went with a traditional vanilla buttercream frosting and used caramel syrup on half while leaving the other half plain. I was really impressed with how they came and out inside and out. These may just be my new favorite cupcakes.
1-1/2 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup sunflower oil
2/3 cup sugar
2 eggs, at room temperature
1 teaspoon pure vanilla
1 cup coffee mixture (60 coffee, 40 milk)
frosting (recipe below)
1. Pre-heat oven to 350F. Place a small ovenproof dish of water onto ovens bottom rack.
2. In a large mixing bowl add sugar and eggs, with a hand mixer beat until fluffy. Add oil, baking powder, salt, cinnamon and vanilla, mix well. Carefully add flour and coffee, mix well.
3. Line a cupcake pan with cupcake liners then fill each cup with 1 tablespoon full of batter. Place into over and bake for 14-16 minutes or until toothpick comes out clean.
4. Allow cupcakes to completely cool. Pipe frosting on top with your favorite cake tips then drizzle with caramel topping.
Yields: 15 cupcakes
Vanilla Buttercream Frosting
1/4 cup vegetable shortening
1/4 cup softened butter
1/2 teaspoon pure vanilla
2 cups powdered sugar
1-3 tablespoons milk
1. In a large mixing bowl add shortening and butter, cream together with a hand mixer on low.
2. Add vanilla and gradually add sugar a little at a time. Add milk until desired consistency is formed with mixing.
3. Place leftover frosting in a covered container in the refrigerator.
Yields: 1-1/2 cups frosting