How do I decide what to bake each week? It depends on the time of year, what flavors are in season, and how much time I have. Earlier this weekend I baked creamsicle cupcakes and lemon cupcakes with raspberry buttercream for my gentleman friend’s swim club party, both of which are perfect summer flavors. But coffee is a great flavor at any time of year, and it works very well in many types of desserts, from cupcakes to brownies to tiramisu. Tiramisu is my favorite, though I’ve never made it. Maybe one day, so stay tuned.
I found the recipe for these cupcakes at Frosting & Fettucine and took the advice of the original baker to create a caramel latte version, using a caramel latte buttercream I invented this morning based on my standard caramel buttercream, which uses Smucker’s salted caramel sauce. The end result is a tender cupcake with very subtle flavors, so I think it needs a bit more punch the next time I make it, particularly in the cupcake itself. I fully intend to make this again and to use the recipe as a base for other flavors, likely spice-type ones in the fall, as they have wonderful texture.
Ingredients
For the cupcakes
- 1 3/4 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup vegetable oil
- 2 teaspoons instant coffee crystals
- 1 tablespoon warm water
- 2 eggs, at room temperature
- 2/3 cup buttermilk or sour milk (2 teaspoons vinegar and enough milk to make 2/3 cup, stirred and left to sit for 5-10 minutes)
For the frosting
- 12 tablespoons unsalted butter, at room temperature
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 heaping tablespoons Smucker’s salted caramel sauce (I mean, heaping! Don’t hold back)
- 2 teaspoons espresso powder
Preparation
Preheat oven to 350 degrees. Line two cupcake tins with paper liners; my batch made 18 cupcakes.
In a medium mixing bowl, combine flour, baking powder, baking soda, and salt; set aside. Combine instant coffee crystals and warm water; stir to dissolve. In a large mixing bowl, whisk together granulated sugar, brown sugar, and vegetable oil. Whisk in eggs until the mixture is smooth, then whisk in flour mixture and buttermilk/sour milk alternatively to combine. Batter will be very thin.
Fill cupcake wells 2/3 full (about 1 and 3/4 scoops of a 2-inch cookie scoop) and bake for 15-18 minutes, until a cake tester comes out clean. Remove from tins and cool completely on a wire rack before frosting.
To make the frosting, beat butter on medium speed for 1-2 minutes. Add powdered sugar and beat on low until all the sugar is incorporated into the butter; this takes a few minutes. Once all the sugar is incorporated, beat on medium for 1-2 minutes, then beat in vanilla, caramel sauce, and espresso powder. If desired, dissolve espresso powder in a few teaspoons of heavy cream so you don’t see the flecks.
Fit a piping bag with a large plain tip and pipe a blob of frosting onto each cupcake. Using an offset spatula, flatten the blobs into more even circles. Store cupcakes in airtight containers at room temperature for 2-3 days.
amy bakes in the 'burgh 