Saturday, October 3, 2009

Latte Cupcakes

Most times I forget to start taking photos from the start. Like today! But if you like coffee you should try these. Not too sweet cake with a creamy whipped Buttercream.

Preheat the oven to 35o.

Cream 1 cup of sugar with 1/2 cup of butter (works with any substitute)

When the butter/ sugar is fluffy and no longer gritty add one egg. Mix well, scrape down the bowl. Add another egg. Mix. Scrape.

I used a vanilla bean, if you do too add it now. Otherwise add vanilla of your choice. Mix. Scrape

In another bowl combine 1.5 cups of flour with 1.5 teaspoons of baking powder (the magic kind), 1 tablespoon of instant coffee (I used Starbucks VIA in Italian Roast) and one tablespoon of fresh ground beans. If you used unsalted butter add 1/2 teaspoon salt. Use a whisk and blend the dry ingredients.

Have 3/4 cup of milk ready.

Alternate adding the flour mix and the milk. Try and end with the flour mix. Scrape the bowl as you go to ensure everything is where it should be.

Using an ice cream scoop (uniformity is your friend) divide the batter among 12 large cupcake liners.

Pop into the oven for 20 minutes. 18 if your oven runs hot.

Should come out looking like this...

Let them cool on a rack before icing.

Buttercream icing:

1/2 cup of butter

1/3 cup of whipping cream

4 cups of icing sugar

Cream the butter and start adding the icing sugar a bit at a time. Add the cream a bit at a time. Alternate until everything is in the bowl. Give it a scrape. Turn your beaters on high and whip the mix until the icing turns white (that's the air).

Ice your cupcakes however you want. I topped mine with an organic coffee bean from Oso Negro Roastery in Nelson, BC. (Oso Negro means Black Bear in case you didn't know. We have plenty of those in this province).

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