by Michelle Douglas
Remember last month, folks, when we started talking about cupcakes. It doesn’t matter if you don’t remember because the operative word in that sentence is CUPCAKES!
But to catch you up to speed, the splendid and very sweet Lyn Morris promised to test drive a tiramisu cupcake recipe she’d found in the July 2014 issue of NZ Healthy Food Guide Magazine. She deemed them a rip-roaring success and here’s the recipe:
Makes 12 cupcakes
3 teaspoons instant coffee (measure 1) plus extra 1/2 teaspoon coffee (measure 2)
100g margarine or butter
1 teaspoon vanilla extract/essence
1/2 C (110g) firmly packed brown sugar
1 1/2 C (200g) gluten-free baking mix (although I substituted ordinary white flour, no problem) with 1 teaspoon baking powder mixed in
50g icing sugar
200g cream cheese
1/2 teaspoon cocoa
Preheat oven to 160 degree C. Line muffin tin. Mix together first measure (3t) coffee and 1/4 cup boiling water and separately, second measure (1t) of coffee and 1 1/2 tablespoons boiling water. Leave to cool. Place butter, vanilla and sugar in a small bowl. Beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating between additions (mixture will separate). Transfer egg mixture to a large bowl. Stir in half the flour and half the first measure of coffee. Repeat with remaining flour and first coffee measure until batter combines. Divide batter among muffin-tin holes. Bake for 15 minutes. Remove from oven and leave for 2 minutes. Make 6 small holes in the top of each cupcake with a wooden skewer. Spoon second coffee measure over cupcakes reserving 1 tablespoon. Transfer cupcakes to a wire rack to cool. Mix icing sugar with cream cheese until smooth. Spoon or pipe mixture on tops of cupcakes. Drizzle with reserved black coffee. Dust cupcakes with cocoa and serve.
Man, don’t they look divine!
Lyn added a note: she used Jarrah Swiss Moments coffee and found she had to double the amount of coffee used. So depending on how strong you like your coffee, you might want to play around with those measures.
Thanks, Lyn, you’re a star!
Lyn inspired me to a little cupcake creativity of my own. I had a last minute request for Father’s Day cupcakes...and could they please feature caramel? Yikes! Next to no time to make them so I grabbed a readymade vanilla cupcake mix and made them up. When they were cool I cut little rounds out of the top and filled them with Nestle’s Top’ n’ Fill caramel, put the rounds back on top and dusted with icing sugar. There was nary a cupcake left last Sunday. Enough said. ;-)
Like I said… So many cupcakes, so little time. :) Has anybody else been having cupcake adventures lately?