Sometimes we need a little piece of decadence. A cupcake-sized piece of decadence, to be exact.
These cupcakes are very pretty, very classy and would be perfect at high tea with some mini sandwiches and tiny fruit tarts. Except in that instance, it would probably be considered rude to eat them all.
The coffee cupcake recipe comes from my tried and true Crabapple Bakery cookbook – one of the original pioneers of the cupcake food fashion fad. It’s fluffy, soft, and deliciously light, though pairing coffee cupcake with coffee icing doesn’t appeal to me. For aesthetic purposes mainly. Coffee coloured cupcakes with coffee coloured frosting seems like a missed opportunity to make something a bit beautiful.
Plus, I have an ulterior motive.
We have to make a short film for class about our special place.
And, considering it’s only worth 6% of my final grade, I thought I’d feed a couple of birds with one cupcake and make some fresh new content for my wee blog.
So my special place is the kitchen. Don’t laugh. It’s better than boring shots of the back yard.
I have done next to no moving image stuff, so my plan was to use short quick cuts so that my shaky hand and amateurish focus-pulling isn’t thrown into light.
So take a look. It’s only 60 seconds.
Coffee Cupcakes with Baileys Buttercream - Makes 12
Prep time: 15 mins Cook time: 18-20 mins
- 100g butter, softened
- 1/2 cup caster sugar
- 2 eggs
- 1 tsp vanilla essence
- 3/4 cup self-raising flour
- 1 tbs instant coffee powder
- 2 tbs boiling water
- 1/2 tsp baking powder
- 3/4 cup coarsely chopped walnuts
- 50g butter, softened
- 2 cups icing sugar
- 3 tbs Baileys Cream Liqueur
Preheat the oven to 180c and line a twelve hole muffin tray with appropriately coloured cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter for a few minutes until smooth and silky. Add the sugar, and cream for a further three minutes, til the mixture becomes light coloured and fluffy, and the sugar has almost disolved.
Add the eggs one at a time, beating for about a minute after each new addition until the mixture becomes voluptuous and moussey in texture. Add in the vanilla, and beat to combine.
In a separate bowl, dissolve the coffee in the boiling water and set aside.
Remove the bowl from the mixer, sift half of the flour onto the butter mixture, and fold in using a rubber spatula. Pour the coffee in, and fold that in too, finishing off with the last half of the flour and the baking powder. Be sure to only fold it until the mixture is just combined – overbeating will toughen your cuppies.
Finally, gently fold in the walnuts.
Divide the mixture between the cupcake cases, and bake in the oven for 18-20 mins, or until the tops are brown and springy and a skewer comes out clean.
Allow the cupcakes to cool on a wire rack before frosting.
To make the frosting:
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, half of the icing sugar and baileys, gradually adding the remaining icing sugar until the desired consistency is reached.
Place in a piping bag, and pipe upward spirals of frosting on the cooled cupcakes.