|The beginning of the candy clay acorns.|
These are the cappuccino cupcakes with mocha buttercream and the finished candy clay acorns. It's quite possible these are my favorite cupcakes.
¼ cup Kahlua or other coffee liqueur
⅓ cup instant coffee granules
¾ cup whole milk
3 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1½ cups unsalted butter, softened
2 cups granulated sugar
1 tsp pure vanilla extract
½ tsp salt
5 each large eggs
Preheat oven to 350°F. Prepare muffin tins with paper liners.
Microwave the liqueur and ¼ cup milk until warm in a glass measuring cup. Add instant coffee and stir until coffee dissolves, reheating as necessary. Watch carefully – it will boil quickly!! Add enough of the remaining milk to equal 1 cup of liquid and set aside.
In a medium bowl, sift together flour, baking powder and baking soda.
In a large electric mixer bowl, beat butter until soft. Add granulated sugar, vanilla and salt and beat until light. Lightly beat eggs in a large measuring cup. Add eggs approximately two tablespoonfuls at a time beating well after each addition. Stop to scrape the bowl and paddle halfway through.
Scrape the sides of bowl and paddle. Add flour mixture into butter mixture alternately with coffee liquid, beginning and ending with flour. Using an ice cream scoop, fill muffin tins approximately ¾ full.
Bake 18 – 20 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool in pan on a rack 5 minutes. Remove cupcakes from pan and cool completely on a wire rack.
If you don't want to use alcohol in this recipe, just use very strong coffee or espresso.
Makes approximately 36 cupcakes.
1-1/2 cups granulated sugar
1 Tbs instant espresso
3/4 cup whole milk
1-1/2 Tbs all-purpose flour
1-1/2 tsp natural cocoa
1/4 tsp salt
1 Tbs vanilla extract
6 Tbs heavy whipping cream
2-1/2 cups unsalted butter, cubed, room temperature
Heat the milk, sugar and instant espresso over medium low heat in a heavy bottomed pan until the sugar dissolves. Remove the pan from heat and gradually sift in the flour, cocoa and salt while whisking until smooth. Cover with plastic wrap directly on the surface and refrigerate for at least 30 minutes to cool. After the mixture is cooled, whisk in the vanilla extract.
Pour the cooled milk/sugar mixture into the bowl of a stand mixer fitted with a paddle attachment. On low speed, add the cream and butter cubes. Continue mixing on low for about 30 seconds to incorporate the butter. Gradually increase the speed to medium high (about 8 on a KitchenAid). The buttercream will start to look curdled. It’s okay – don’t panic! Just keep going; it’s nearly impossible to overbeat this icing. Beat for 8 – 10 minutes or until the buttercream is smooth and creamy. It will happen.
This is definitely a fair-weather icing; it does not hold up particularly well in warmer temperatures.