Friday Food

Yah, I'm back making all thing wonderful again! Even better there was no pain what so ever, I didn't have to use my shoulder all that much though. There was very little beating required. So this week I made some cupcakes, they were also a test to see how rusty my piping skills are. Heads up they are pretty bad :( So the recipe I used stated that it makes 12 cupcakes but they were pretty huge cupcakes so I made 16 smaller ones.

Mocha Cupcakes with Espresso Buttercream Frosting

Cupcakes:

1 1/3 Cups Plain Flour                       1/3 Cup Cocoa Powder

1 Tsp Baking Powder                        1/2 Tsp Baking Soda

1/2 Cup Milk                                     1/2 Cup Strong Coffee, at room temp

1 1/2 Tsp Espresso Powder               1 Tsp Vanilla Extract

1/2 Cup Butter, at room temp            1/2 Cup Caster Sugar

1/2 Cup Brown Sugar                       1 Egg, at room temp

Frosting:

1 Cup Butter, at room temp                2 1/2 Cups Icing Sugar

1 1/2 Tsp Vanilla Extract                    1 1/2 Tsp Espresso Powder

1. To make the cupcakes - Mix the espresso powder into the already made coffee. Set aside.

2. Preheat the oven to 180 degrees C. Line a muffin tray with paper cases.

3. Whisk together the flour, cocoa powder, baking powder and baking soda.

4. Beat the butter and both sugars together on medium speed until light and fluffy. Add the egg and beat until combined. In a small bowl combine the milk, coffee and vanilla. Slowly at the flour mix, alternating with the coffee mix to the creamed butter.

5. Divide the batter between the cases. Bake for 20-25 minutes or until a skewer inserted in the center comes out clean. Remove the cupcakes from the tray and cool completely.

6. To make the frosting - Mix the espresso powder into the vanilla until dissolved. Set aside. 

7. Whip the butter on medium for 5 minutes. Reduce the speed to low and add the icing sugar a little at a time. Once all the sugar has been added scrape the sides of the bowl and increase the speed to medium and whip until fluffy. Add the espresso/vanilla mix and fully combine. 

8. Now for the fun part! Fill the piping bag and pipe onto the top of cooled cupcakes. Eat and enjoy!

Until next time