Рецепт Vanilla Latte Cupcakes
Owning a KitchenAid is a dream of all home bakers and I always wanted one for quite some time.... Unlike in the US it is not
an easily obtainable appliance here and now that it’savailable hubby gifted me one last week. It was a dream come true for me to own
a black KitchenAid!!! Of course I first wanted to try a cake with a
frosting on it and I chose this
cupcake from my favorite blogger Annie’s Eats.... The coffee flavor cake is very
soft and the frosting is coffee flavored Swiss Meringue Butter cream. Both cake and frosting came out
perfectly and we all enjoyed the cupcakes!
Yield: about 18-22 cupcakes
For the cupcakes:
- ¾ cup (1½ sticks) unsalted butter, at room temperature
- 1½ cups sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 tsp. baking powder
- ¼ tsp. salt
- 1 tbsp. espresso powder
- ½ cup strong brewed coffee
- ¼ cup buttermilk
- 2 tbsp. coffee-flavored liqueur (or additional buttermilk)
- For the frosting:
- 3 large egg whites
- ½ cup sugar
- 1 vanilla bean, split lengthwise
- ¾ cups (1½ sticks) unsalted butter, at room temperature
- 2 tsp. espresso powder
- 2 tsp. very hot water
- Chocolate-covered espresso
- beans, for garnish (I didn’t have)
Method:
Preheat the oven to 350˚
F/ /
175°C. Line cupcake pans with paper liners. In the bowl of an electric
mixer, combine the butter and sugar. Beat on medium-high speed until
light and fluffy, about 3 minutes. Blend in the eggs one at a time, mixing
well after each addition. In a small bowl, combine the flour, baking
powder, salt and espresso powder. Whisk to blend. In a liquid
measuring cup, combine the coffee, buttermilk, and coffee liqueur. With
the mixer on low speed, add in the dry ingredients alternating with the
liquids, mixing each addition just until incorporated and beginning and ending
with the dry ingredients.
Divide the batter between
the prepared cupcake liners, filling each about ¾ full. Bake 18-20
minutes or until a toothpick inserted in the center comes out clean. Let
cool in the pans 5-10 minutes, then transfer to a wire rack and let cool
completely.
To make the
frosting, combine the egg whites and the sugar in a heatproof bowl set
over a pot of simmering water. Scrape in the seeds from the vanilla bean
pods. Heat, whisking frequently, until the mixture reaches 160° F and the
sugar has dissolved. Transfer the mixture to the bowl of a stand mixer
fitted with the whisk attachment. Beat on medium-high speed until stiff
peaks form and the mixture has cooled to room temperature, about 8 minutes.
(The bowl should be cool to the touch.)
Reduce the speed to medium
and add the butter, 2 tablespoons at a time, adding more once each addition has
been incorporated. If the frosting looks soupy or curdled, continue to
beat on medium-high speed until thick and smooth again, about 3-5 minutes more
(or longer, it will come together!) Remove about half of the frosting to
a bowl and set aside. In a small bowl, combine the espresso powder and
hot water and whisk to dissolve. Blend the espresso powder mixture into
the frosting remaining in the mixing bowl until smooth and completely
incorporated, scraping down the sides of the bowl as needed.
Fit a pastry bag with a
large tip. Fill one side of the pastry bag with the vanilla frosting, and then
fill in the other side with the coffee frosting (this does not need to be exact
– just enough so that both colors are included.) Pipe a test streak until
you see both colors coming out of the tip. Frost cupcakes as desired,
refilling the pastry bag in the same manner as needed. Garnish the
frosted cupcakes with chocolate-covered espresso beans, if desired.