Saturday, 6 February 2010
Chocolate covered coffee mini cupcakes, with valentine's day decoration!
soo yes I'm still using iPhone to do this blog update, embarassing I know.. The pictures are way too big because I had to use iPhone's Photoshop with no resize tools, I'll change the pictures immediately when I get my MacBook back sane, so please just enjoy these oversize pictures :(
I made these mini cuppies specially for my friend dinda, dinda the coffee addict and dinda the sweet treats addict, so consider this as my early valentine treats.
The cupcakes recipe came from my favorite baking book, cupcakes from the primrose bakery cookbook, the cupcakes were great! Spongy and rich although the coffee flavoured wasn't really strong, so I'll definitely increase the amount of espresso powder next time. Yes there will be next time because this is definitely my go-to coffee cupcakes!
As a finishing I dipped them in melted chocolate so it is coated with chocolate, I actually wanted to do the classic way with caramel frosting but then this thought hit me "man! Valentine is coming!" soooooo bye bye caramel frosting and welcome pink buttercream.
Aaaaand the recipe
yields 48 mini cupcakes
110g unsalted butter at room temperature
110g demerara sugar
120g light brown sugar
2 large eggs
125g self raising flour, sifted
120g plain flour, sifted
1/4 teaspoon good quality vanilla extract
1 tablespoon instant espresso powder
125ml whole milk
preheat the oven to 180C or 350F and line 12 hole mini muffin tray with cupcake cases
in a large mixing bowl cream the butter and sugars until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer. Add the eggs, one at a time, mixing for few minutes after each addition.
Do not worry of the mixture splits a bit after adding the eggs, this will not affect the outcome.
Combine the flours in a separate bowl. Mix the vanilla extract and espresso powder with the mill in a jug and stir to combine. Add one third of the flours to the creamed mixture and beat well. Pour in one third of the milk and beat again. Repeat these steps until all the flour and mill have been added.
Carefully spoon the mixture into the cupcake cases, filling them to about two thirds full. Bake in the oven for about 15 minutes until slightly raised and golden brown. To check they are cooked, insert skewer in the center of one of the cakes, it should come out clean.
Remove from the oven and leave the cakes in their tons for about 10 minutes before carefully placing on a wire rack to cool.
Once they completely cool, coat them with chocolate and decorate
melted chocolate to coat
pink buttercream to decorate