Friday, July 16, 2010
Coffee buttercream Cupcakes
Dreamy creamy coffee buttercream topped cupcakes.
So completely delicious.
These ones are topped with modeling chocolate roses and butterflies.
Based on the More from Magnolia cookbook recipe for vanilla cupcakes and vanilla frosting, modified to vanilla bean cupcakes and coffee frosting.
Just for me.
(frosting recipe after jump)
Coffee Buttercream (to frost 12 cupcakes)
115 grams unsalted butter (4 ounces or 1 stick) cut into cubes at room temp
3 cups sifted icing sugar (confectioners sugar)
1/4 cup milk
1/2 tsp vanilla extract
1 tsp instant coffee mixed with a little hot water to dissolve
Place butter, 2 cups sugar and milk into bowl of mixer and on medium speed mix for 3 to 5 mins until smooth and creamy. Add remaining 1 cup sugar and beat until well combined for about 2 mins more. Mix in vanilla and coffee until well blended. Can be stored in airtight container for up to 3 days.