I was away for a while so bear with you shall!!
I was asked in the comments for the recipes for my baking spree. And I shall deliver…
- 3 cups all-purpose flour
- 1 teaspoon baking powder (I doubled this, actually)
- 1 teaspoon salt
- ½ teaspoon cinnamon (be careful not to use too much, it can total overpower the coffee flavor)
- 2 tablespoons instant espresso powder (I think just any coffee powder will do)
- 2 cups sugar (I used yellow sugar, do you have it where you live?)
- ½ cup vegetable oil
- ¾ cup milk, room temperature
- 1 cup strong brewed coffee (room temperature) – 1 cup is about 3 espresso coffees
- 2 eggs, room temperature
- 2 teaspoons vanilla – I used powdered, sugared vanilla
- Pre-heat your oven to 180ºC (+-350 F) . Line your cupcake pan with liners or grease with butter and flour.
- Mix the flour, baking powder, salt, cinnamon, espresso powder, sugar and vanilla powder in a bowl. (If you’re using liquid vanilla extract don’t mix it here, wait for the eggs and liquids)
- Whisk the oil, milk, coffee (should be cold by now), eggs and vanilla together in a bowl.
- Slowly add the flour mixture to the coffee mixture and mix to combine.
- Distribute the batter among the liners.
- Bake the cupcakes for about 25 – 30 minutes, or use a toothpick to check if they’re done.
- Allow the cupcakes to completely cool before you frost them.
Coffee Buttercream Frosting:
(Enough to frost 24 cupcakes)
- 500 g of butter
- 1 kg of icing sugar
- 1/2 tsp of vanilla extract
- 6 tbsp of instant coffee powder
- 3 tbsp of boiling water
- Mix the instant coffee powder with the boiling water and set aside to let it cool.
- Cut the butter into small cubes and then beat until soft. Gradually add the icing sugar and beat until combined.
- Add the vanilla extract and slowly add the coffee, mixing.
- When it’s fully combined, the buttercream is ready and you can frost your cupcakes!
Notes: The recipe is easy to cut in half or double, if you need more or less than 24 cupcakes. I say you can cut on the sugar, if you don’t like it too sweet. Maybe instead of 1 kg of sugar you could use 750 g. I will try it the next time, since Rui said it turned out too sweet.
- 300 g of all-purpose flour
- 1 tsp of baking powder
- 10 g of cinnamon
- 5 g of salt
- 250 g of sugar
- 50 g of raisins (I didn’t use raisins)
- 125 g of margarine (or butter)
- 4 eggs
- 250 ml of milk
- 250 g of apples, cut into cubes
- Mix the flour, baking powder, cinnamon, salt, sugar and raisins.
- Melt the margarine and add it, then mix again.
- Beat 4 eggs until they start to get “white” and fluffier and add to the mix.
- Add the milk and the apple cubes and slowly involve.
- Pour the mix dough into a greased (buttered) cake pan.
- Pre-heat the oven at 180ºC (+- 350 F) and bake for 35 minutes or until cooked (you can always check using a toothpick, the baking time can depend on the oven)
I’m really sorry I have no pictures to show you. I dropped half of the cake on the floor and my frosting looks like a turd on top of a cupcake. For real. You can totally try both and show me pictures, that would be cool!
I hope you like it, guys!!