Finally getting around to doing some cupcakes! 😀
This is one of my favorite recipes and can be used to make lovely coffee, vanilla or chocolate cupcakes, although I would personally stick to the coffee and vanilla versions as I have yet to taste better versions, whereas there are certainly better recipes out there for chocolate cupcakes!
Who ever said you can’t have your cake and eat it clearly never heard of cupcakes! I love decorating them, and if some get eaten in the process, who cares? You can make hundreds of them!
So the recipe:
130g dark muscavado sugar
120 light muscavado sugar
180g self raising flour (can use gluten free, cakes come out nearly identical)
2 large eggs
A few drops of vanilla extract (really actually a splash of vanilla extract/ half a tea spoon)
2 table spoons Coffee granules (if making the coffee flavored)
Pre heat your oven to 180 degrees.
In a large mixing bowl beat/whisk your butter and sugars together until light and fluffy. Add both eggs and whisk again until incorporated and add the vanilla extract. If you are making the coffee version heat your milk up in either a pan or the microwave (microwave is easier). When the milk is very hot add the coffee granules.
Add 1/5th of the coffee to the mixture and then whisk (this gets a bit messy here) then sift in 1/4th of the flour. Repeat this until both the flour and milk/coffee is all added.
Spoon the mixture into cupcake cups and put into the oven for 20 minutes or until a skewer comes out clean.
Butter cream Icing
I just whisk up a lump of butter and start adding icing sugar vanilla extract and coffee to taste to be honest 😛
However if you haven’t made it before start with:
200g icing sugar
1/3 tbl spoon vanilla extract
3 tbl spoons boiling water mixed with 1.5 tbl spoons coffee.
In a bowl whisk or beat your butter until light and fluffy and add half your icing sugar a bit at a time. Add the vanilla extract and a spoon of the coffee (about 1 spoon). Add the rest of your icing sugar.
This will make a basic coffee buttercream icing. If you do not want to make coffee cupcakes simply remove coffee from the above recipes. With the butter cream icing you will not need the boiling water either.
I usually add a bit more coffee to taste (make sure it is very strong. . . Seriously the coffee needs to be like tar or the icing will just get too runny and you will need more sugar then more coffee then more sugar. . . it’s a horrible cycle L)
More or less icing sugar and coffee will change the texture and the taste of the icing, but the above measurements will allow you to make a nice one to start with.
It can also be made without the vanilla extract but the extract brings out the flavor of the coffee in the icing, without having to add more coffee so I would leave it in. it has the same effect on most butter cream icings and cakes I’ve made. Particularly coffee (as mentioned) banana, chocolate and coconut.
It also makes your hands smell like vanilla. This may or may not be a bonus to you, but it is what happens when you handle vanilla extract. And frankly I can’t see why it wouldn’t be a bonus, vanilla is awesome!
Anyway that is how you make basic cupcakes and the icing. The only thing you need to remember before decorating is to let the cupcakes cool first. The icing is made from butter after all and will melt if you put it on cupcakes straight from the oven so let them cool first. They are perfectly fine if you add it to hot cupcakes, but it gets messy (ier) and gloopy and really just doesn’t look as appealing as when they are cooled.
For the chocolate cupcakes just substitute the coffee for either melted chocolate or cocao powder. as I have said, there are far better recipies out there for chocolate cupcakes so i would go with one of those, but there are few if any better for coffee or vanilla cupcakes. (Im basing this on the fact that I havn’t found one yet).
You can find all sorts of tips for decorating the cupcakes on youtube or facebook, but remember if you use a liquid food colouring for your icing (colours can be added directly to the icing) then it will make the icing runny and you will have to use more icing sugar to regain your consistency.
basic wavy designs with a knife or fork look nice if you dont have piping bags or arnt too bothered with the decorating, alternativly slice off the top of the cupcake so you have a circle, put on the icing and pop the top back on like a little hat. if you want to make butterflys do the same except cut the circle into 2 semicircles and use these as little wings.
I recommend a gel food colouring.