Queen Frostine

recipecardbox:

CAPPUCCINO CUPCAKES FOR STEVEN

Source - http://www.alanabread.com/2011/09/cappuccino-cupcakes-for-steven/

150 g butter (room temperature)

1 cup caster sugar

3 eggs

1 1/2 cups self raising flour

2 shots (60 ml) espresso

1/4 cup milk

1 tsp vanilla extract

1 tbs dutch-process cocoa

ESPRESSO SYRUP

3 shots (90 ml) espresso

1/4 cup sugar

VANILLA BUTTERCREAM

100 g butter (room temperature)

2 cups icing sugar mixture

1 tsp vanilla extract

3 tbs milk

extra cocoa, for dusting

wafers, chocolate-covered coffee beans for decoration

1. Preheat oven to 180°C. Line a 12-cupcake pan with cupcake liners of your choosing.

2. In a bowl, beat butter for a few minutes until it begins to pale. Add sugar and eggs, one at a time. Beat until fluffy.

3. Add flour, espresso, milk, vanilla and cocoa and beat until combined and light.

4. Divide mixture between your cupcake liners – they should be around 3/4 full. Bake in oven for 20-25 minutes or until the tops are springy to touch.

5. While the cupcakes are baking in a small saucepan combine your espresso and sugar. Allow to boil and leave on medium-high heat for 5-10 minutes without stirring until the mixture thickens to a syrup. Be wary of leaving it too long or it will become toffee.

6. As soon as your cupcakes are removed from the oven lightly prick them a few times with a fork and spoon your espresso syrups over the tops. This will take a few scoops as you must allow the syrup to slowly seep into the cake before the next. Allow to cool.

7. To prepare the vanilla buttercream beat the butter and icing sugar until just beginning to combine. Add the vanilla and slowly add milk until you reach the desired texture.

8. To assemble: prepare a piping bag and carefully ice your cupcakes. There’s no need to apply too much as the cupcakes are already quite sweet; we want to create a nice base to replicate the froth of a cappuccino. Lightly dust with additional cocoa and adorn with wafers or any other relevant candies of your choosing.