Monday, July 8, 2013

Coffee Cupcakes

My first time baking cupcakes was inadvertently adventurous. I decided to start with the basic ingredients and add the flavor of instant coffee to give it that bitter sweet punch. I must say it was a delightful effort and a tasty treat. 

Alright I know I was too darn lazy to make any frosting. But I promise the next time I make these, there will be some cupcake frosting on top of it. For now, I enjoyed this as it is, freshly baked and deliciously rich.

Here is my simply recipe to make a very easy coffee cupcake.

2 tbsp of instant coffee/espresso powder
2 tbsp of Cocoa Powder
¼ tsp of Salt
¼ tsp of Baking Soda
1 cup of granulated white sugar
1 ½ cups of all purpose flour
1/3 cup of vegetable oil/butter melted and cooled

2 eggs
1 cup of warm water
1 tsp of Vanilla extract
3 tbsp of milk

Preheat the oven to 350F and line a cupcake pan with liners and set aside.

In a small bowl, mix all the dry ingredients like the flour,  cocoa powder, baking soda, baking powder and salt and set aside.

Dissolve the espresso/coffee powder in the warm water and let it stand for a couple of minutes. Make sure the water is warm if you want to dissolve the coffee powder instantly.

In a large bowl, with an electric mixer, cream together the eggs, sugar, vanilla extract, milk and vegetable oil/butter. Add the coffee mixture and mix everything to obtain a smooth mixture.

Now add the dry ingredients to the wet and mix well to incorporate. Do not over mix.

At this point, the batter may look a bit runny, but that is exactly how you want it. Divide the batter evenly in the lined cupcake pan and bake until done for about 18-20 minutes.

Cool completely before frosting/serving.

Tip : To make a quick frosting, just whisk about 1 cup of heavy whipping creme to soft peaks. Add 2 tbsp of powdered sugar and whisk to stiff peaks. Top each cupcake and serve.  


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