- 6
Ingredients
- Ingredients
- Cupcakes
- 125 gms plain flour
- 1 Tbsp coffee powder (I used Nescafe Gold)
- 1/2 tin milkmaid
- 60 gms semi-soft butter (appox. 4 Tbsp)
- 1 tsp baking powder
- 1/2 baking soda
- Coffee butter-cream frosting ( Enough for 6-9 cupcakes)
- 1/2 cup Amul butter (softened)*
- 6 Tbsp Icing Sugar
- 1 Tsp Coffee powder (Dissolved in 1 Tbsp milk)
- 1/2 Tsp Cocoa powder
Preparation
Step 1
20,000 pageviews! I am so touched and thankful to my readers for giving me a positive feedback and appreciating my work. When I started blogging, idea was to just share my favourite recipes. But now it has become so much more. It has given me the opportunity to explore the world of food photography and I can't tell how much I am loving it! More than anything, the pleasure that comes from sharing my knowledge about food and help someone become a better cook or make a meal is beyond words :)
I love chocolate ganache piped over cupcakes but I am not exactly a fan of cakes or cupcakes which are topped with whipped cream. I usually just scrap it off. But this butter-cream frosting is so delicious that it won me over. It is easy, fuss-free and turns out perfect each time I make it. I promise that it won't split or get runny.
which I have modified to add coffee flavour. Speaking of chocolate cupcakes, have you tried my recipe till now or not?? If you haven't, give it a try now! Hint of saltiness always lifts a dessert to a different level. Butter-cream made with Amul butter in this recipe does that trick. Mixed with icing sugar, it balances sweetness perfectly.
Makes 6-9 cupcakes
: Preheat oven at 180 degrees celsius for 10 minutes (golden rule).
Cream milkmaid and butter together untill light and fluffy.
Slowly add strained dry ingredients and black coffee (which you dissolved in lukewarm water) in creamed milkmaid-butter mixture in 3 parts and mix everything properly with electric beater untill just combined. ( Do not over-beat and knock out all the air.)
Bake for 20-25 minutes on moderate heat of 160 degrees Celsius or till tooth-pick comes out clean.**
With electric beater, cream butter on medium speed for 5 minutes. Gradually add icing sugar, cocoa powder and dissolved coffee in milk. Beat at low speed after each addition. Taste and add more icing sugar if required.
* If using unsalted butter, add a pinch of salt and lesser sugar. You can also substitute butter with heavy whipping cream if you are a fan of cream.
Half-Rajasthani, half- Bumbaiya! Love eating and love cooking even more. Food blogger, Baker, Dark chocolate and Feta cheese addict, Aspiring food photographer.
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