Tuesday, May 24, 2011


Cinnamon Cappuccino Cupcakes
Recipe adapted from Tasty Kitchen

2 packages Starbucks Via Instant Coffee or enough instant coffee granules of your choice to make two cups of coffee
1/2 cup warm milk
1/4 cup unsalted butter, melted and cooled
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1/2 cup sugar
1 1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup King Arthur Flour Cinnamon Mini Baking Chips
1/4 cup mini chocolate chips

1) Preheat oven to 375°. Line a cupcake pan with 12 paper liners.
2) Dissolve Starbucks Via instant coffee in warm milk. Stir and mash with a spoon up against the side of the bowl until instant coffee is completely dissolved. Next, add melted butter, egg and vanilla and whisk until combined.
3) In another bowl, combine flour, sugar, baking powder, cinnamon and salt.
4) Pour wet ingredients into a well in the center of the dry ingredients and stir well to incorporate completely. Finally, stir in the cinnamon chips and chocolate chips.
5) Fill muffin tins 2/3 full and bake at 375° for 17-20 minutes.
6) Let cool in pan on rack for ten minutes, then remove from pan and cool completely on rack.

Coffee Buttercream
Recipe adapted from 125 Best Cupcake Recipes by Julie Hasson

1/2 cup unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
Pinch of salt
1/2 teaspoon vanilla
1 1/2 teaspoons instant coffee granules
1 teaspoon hot coffee

1) In a small bowl, mix together coffee granules and hot coffee. Stir until coffee granules are dissolved. Let cool completely.
2) In a small bowl, using an electric miser on low speed, beat together butter, sugar, and salt until well combined. Increase speed to high and beat until light and fluffy. Add vanilla, beating until frosting is smooth.
3) Add cooled coffee to butter mixture, beating until smooth, creamy, and well mixed. You will need to scrape down sides of the bowl several times while mixing.

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