Espresso Cupcakes

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.

Recipe
(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

Method:

• 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,

Naomi ♥

Maple and Pecan Layer Cake

After making cupcakes and whoopie pies I decided to go for a big cake to mix it up a little bit, and being a lover of maple syrup this one stood out to me. I've made maple and pecan pie in the past but never thought of putting it into a cake, however the result was really nice. The syrup makes the cake moist (sorry for anyone who hates that word, I know it's controversial ha) and in a good way a little bit sticky. It is obviously quite a sweet cake therefore you don't need a big piece but the pecans do cut through the sugary flavour. It took a little while longer to cook in the oven than the book said but I put that down to my tins not being the exact size as specified. Apart from that, it is an easy cake to bake and went down well with all the family, therefore definitely makes it onto my list of successful bakes and i'm sure will be made again. 


Recipe
(Cake Days - The Hummingbird Bakery)
Serves 10-12

For the sponge:
          120g (4oz) unsalted butter, softened
          400g (14oz) caster sugar
          360g (12.5oz) plain flour
          1.5 tbsp baking powder
          1.25 tsp salt
          360ml (12.5fl oz) whole milk
          40ml (1.5fl oz) maple syrup
          3 large eggs
          100g (3.5oz) pecans, chopped


For the frosting:
          240g (8.5oz) unsalted butter
          750g (1lb 10oz) icing sugar
          60ml (2fl oz) whole milk
          1 tbsp maple syrup
          pecan halves, to decorate
Three 20cm (8in) diameter loose-bottomed sandwich tins


Method:

• Preheat the oven to 170C (325F) Gas Mark 3, and line the base of the sandwich tines with baking parchment. 
• Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, set on a low speed, mix together the butter, sugar, flour, baking powder and salt until the mixture reaches a crumb-like consistency. 
• In a jug mix together the milk, maple syrup ad eggs by hand. With the whisk or mixer still on  low speed, pour the milk mixture into the dry ingredients and beat until everything is combined. Stir in the chopped pecans by hand. 
• Divide the cake batter equally between the three prepared cake tines, then place in the oven and bake for 20-25 minutes or until the sponges are golden brown colour and bounce back when lightly pressed. Leave in the tines for a few minutes, then turn out and allow to cool completely on a wire rack before you add the frosting. 
• Using the electric whisk or freestanding electric mixer with the paddle attachment, slowly mix the butter and icing sugar until fully combined and sandy in texture. In a jug mix together the milk and maple syrup, then pour this into the butter and icing sugar, while mixing on a low speed. When all the liquid has been incorporated, adjust the speed to high and beat until soft and fluffy. 
• Once the sponge layer feels cold to the touch, you can assemble the cake. Place the first layer on a plate or cake card and top with 3-4 tablespoons of the frosting. Smooth the frosting out using a palette knife, adding a little more if needed. 
• Sandwich the second layer on top, then add more frosting, followed by the third layer of cake. Next frost the sides and top of the cake, covering it completely so that no sponge is showing. Finally, decorate the top of the cake with pecan halves. 

Thanks for reading,

Naomi ♥