Professional Baker Teaches You How To Make CAPPUCCINO CUPCAKES!
Cappuccino Cakes are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes about 24 mini cakes
Ingredients
6 Tbsp (90 g) unsalted butter at room temperature
½ (100 g) cup sugar
1 large egg at room temperature
½ (125 ml) cup sour cream
2 Tbsp (1 oz or 30 ml) strong espresso
1 tsp (5 ml) vanilla extract
1 cup (150 g) all-purpose flour
½ tsp (2 g) baking powder
¼ tsp (2 g) baking soda
¼ tsp (2 g) salt
pinch ground cinnamon
Assembly
pretzel twists, for “cup handles”
2/3 cup (160 ml) whipping cream, whipped and lightly sweetened
dark chocolate, for grating
Directions
1. Preheat the oven to 325 F (162 C) and grease a 24-cup mini muffin tin.
2. Beat the butter and sugar together until well-combined, then beat in the egg. Stir the sour cream, espresso and vanilla together and add this to the butter mixture, blending well.
3. In a separate bowl, sift the flour, baking powder, baking soda, salt and cinnamon together. Add this to the butter mixture and stir just until blended. Spoon or pipe this into the prepared mini muffin tin and bake for about 18 minutes, until a tester inserted in the centre of a mini cake comes out clean. Cool the cakes in the tin before turning out.
4. To assemble, break or cut the pretzel twists so that the large curls can be stick into the side of each mini cake to replicate the handle of an espresso cup. Pipe or dollop a little whipped cream on top of each mini cake and sprinkle with some grated chocolate. Chill to cupcakes up to 4 hours before serving.
The cakes can be stored, undecorated, in an airtight container for up to 4 days, or for 4 to 6 hours refrigerated, once topped.
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Cappuccino cupcakes
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The cupcake videos are here!
I show you guys how I made these delicious cupcakes! These are the perfect autumn cupcakes. Let me know if you bake them by tagging me on Instagram, Facebook or Twitter and leave a comment telling me which cupcake you'd like to see next month!
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Cappuccino cupcakes
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These coffee cupcakes with easy coffee buttercream are every coffee lover's dream dessert. Fluffy espresso sponge topped with a luxurious, silky, coffee-flavored Russian buttercream. And it's such an easy cupcake recipe!
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The Russian buttercream is what really makes these coffee cupcakes, it has a really beautiful, glossy texture that feels great on the tongue. The recipe uses espresso powder to get that coffee flavor so it can really pack a punch without adding too much liquid to the cake batter. These really are delicious, fluffy, and full of amazing coffee flavor.
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#coffeecupcakes #cupcakes #bakingblog
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Chapters:
00:00 Intro
00:17 Cupcake Ingredients
00:33 Making the Cupcakes
04:42 Frosting Ingredients
06:34 Making the Buttercream
09:23 Decorating the Cupcakes
10:02 Taste Test
10:35 Finished Coffee Cupcakes
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Cappuccino Muffins Recipe | The Sweetest Journey
Learn how to make soft and sweet muffins with the delicious taste of coffee.
Ingredients:
2 Cups Flour (272g)
1/2 Cup Unsweetened Cocoa Powder (50g)
2 Tablespoons Instant Coffee Granules (10g)
1 Tablespoon Baking Powder (15g)
1/2 Teaspoon Salt (3g)
1/4 Cup Brown Sugar (48g)
1/2 Cup Granulated Sugar (96g)
6 Tablespoons Butter Softened (84g)
1 Cup Plain Yogurt (226g)
1 Cup Half and Half (240ml)
2 Eggs
Directions:
1. In a bowl, whisk together the flour, cocoa powder, coffee, baking powder, salt, and both sugars until well combined. Set aside. In a large mixing bowl, whisk together the butter and yogurt. Then add the eggs and half and half, mixing just until combined. Fold in the dry ingredients just until moistened.
2. Line a muffin tin with paper liners or prepare with cooking spray or butter. Spoon the batter into each cup, filling it about 3/4 full. Bake in a preheated oven at 350F for about 15 minutes or until an inserted toothpick comes out clean and the tops are firm. Cool muffins completely on a wire rack.
| Makes about 17 regular sized muffins
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