Okay, I know Olivia and I have been awful at posting recently, we're just trying to get used to blogging whilst at University (it's actually surprisingly hard). Also, apologies for the lack of photo's for this post.
Anyway, let's get on with it. After telling my housemates that i'm going to be baking a lot this year, I thought it was about time I actually started doing this. Olivia and I decided we were going to make the Espresso cupcakes from the Hummingbird book, we both love coffee cake and thought the idea of an espresso one would be a bit more interesting, and being students they seemed quite a cheap option. However, we may have taken the student route a bit too far as we definitely picked the cheapest espresso powder in the shop, which didn't turn out the best way texture wise. Although, this could also be due to our slight lack of coffee knowledge. The coffee didn't dissolve in the milk the way we wanted it too, meaning that it was slightly gritty (which you can see in the photo). However, they tasted really good and all the flat seemed to like them! The icing was quite a strong coffee taste, we think this might be to do with getting the wrong type of coffee. Therefore, if we did make them again we'd probably invest a bit more money and knowledge into buying the right espresso.
(Cake Days - The Hummingbird Bakery)
Makes 12-16 Cupcakes
For the sponge:
240ml (8.5fl oz) milk
20g (3/4oz) instant espresso powder
80g (3oz) unsalted butter, softened
280g (10oz) caster sugar
240g (8.5oz) plain flour
1 tbsp baking powder
1/4 tsp salt
2 large eggs
For the frosting:
50ml (11/3fl oz) whole milk
16g (1/2oz) instant espresso powder
500g (1lb 2oz) icing sugar
160g (5.5oz) unsalted butter, softened
36-48 chocolate-coated coffee beans, to decorate
One of two 12-hole deep muffin tins
- Preheat the oven to 190C (375F), Gas Mark 5 and fill a muffin tin with muffin cases.
- Lightly warm the milk, without boiling it, and dissolve the espresso powder in it. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, beat together the butter, sugar, flour, baking powder and salt on a low speed until they are like fine breadcrumbs in consistency.
- Pour the coffee-flavoured milk into the jug, add the eggs and whisk by hand until combined. Pour three-quarters of this milk mixture int the dry ingredients and mix together on a low speed, then increase the speed to medium and keep beating until smooth and thick. Scrape down the sides of the bowl, then pour in the rest of the milk mixture and continue to beat on a medium speed until everything is mixed together and you have a smooth batter.
- Divide this between the muffin cases, filling each case by two-thirds. If any batter remains, use this to fill up to four more cases in a separate tin. Bake int he oven for 18-20 minutes or until risen and springy to the touch. Leave in the tin for a few minutes, then transfer to a wire rack to cool completely before adding the frosting.
- As before, slightly warm the milk and dissolve the espresso powder in it. Set aside to cool completely before using.
- Using the electric whisk or freestanding mixer with the paddle attachment, set on a low speed, whisk the icing sugar with the butter until they are fully combined and the mixture is sandy in consistency. Slowly start to add the coffee-flavoured milk, then, once mixed in, increase the speed to high and whisk until light and fluffy.
- Place spoonfuls of frosting on to the cold cupcakes, smoothing the tops with a palette knife and swirling to finish. Decorate each cake with three chocolate-coated coffee beans.
Thanks for reading,