Sunday, December 11, 2011

Caramel Coffee Cupcakes

I experimented with several different ingredients before finally came up with this recipe.  Because I was making these for my Starbucks theme cupcakes, I wanted them to taste like genuine Starbucks coffee.  Making cupcakes with coffee can be a tricky thing.  If you don't mix the ingredients properly, you can end up with a sticky feeling cupcake, or even one that is too dry. 

- 2 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup hot coffee
- 1 Pkg Starbucks Via Caramel (or 2 tsp of your favourite instant coffee)
- 1/4 cup whole milk
- 1/2 cup butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, lightly packed
- 2 large eggs

Other Supplies:
- 18 cupcake liners

Preheat oven to 350 degrees, and place liners in muffin pans.  

In a medium bowl, mix together flour, baking powder, baking soda, and salt.  Set aside. 

Dissolve instant coffee in hot coffee and let cool.  Add milk to coffee.  Set aside. 

In a large bowl (or mixer fitted with paddle attachment), cream together butter and sugar until light and fluffy (about 3 minutes).  Add eggs 1 at a time, being sure to scrape the sides of the bowl so the ingredients are evenly distributed. 

Add flour mixture in thirds, alternating with coffee mixture (starting and finishing with flour).  Scrape the sides of your bowl again, making sure the ingredients are evenly distributed.

Place cupcake batter in liners, approx. 2/3 full.  Tip: Be sure to put water in any empty spaces.  This will ensure that all of the cupcakes cook evenly. 

Bake for 20-25 minutes, until toothpick inserted in the middles comes out clean. 

Look cool before frosting.


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