I was recently watching cupcake wars on the food network. One of the bakers made this cupcake with espresso frosting on it. My husband instantly looked at me and asked "Can you make that?" I got to thinking about it and decided that I would at least try to make a cupcake with my version of the frosting.
Tools for Cupcakes and Frosting:
3 Mixing Bowls
Stand Mixer/Hand Mixer
Measuring Cups and Spoons
Piping Bag with ends(optional)
Ingredients for Espresso Butter Cream Frosting:
1/2 C Vegetable Shortening
1/2 C Butter
2 tsp Vanilla Extract
4 C Confectioners Sugar/Powder Sugar
2 Tbs Milk
2 Tbs Instant Coffee
Cream together shortening, butter and sugar until smooth. Add the instant coffee, milk, and extract. Whisk together until everything is combined. Put frosting in piping bag and set aside.
Ingredients for Vanilla Cupcakes:
2 C Cake Flour
1 1/2 C Sugar
3 Tbs Baking Powder
1/2 tsp Salt
4 Egg Whites, whisked until soft peaks form
1 C Milk
1 1/2 tsp Vanilla Extract
Pre-heat oven to 350°F. Separate the egg whites from the 4 yokes. Put egg whites in mixing bowl and whisk until white and foamy that create soft peaks. Set aside. Combine in new mixing bowl the flour, sugar, baking powder, salt, shortening, milk and vanilla. Whisk. Add the other 2 eggs one at a time. Whisk until smooth. Then combine the egg whites by folding them into the batter until combined.
Fill the muffin tins with cupcake liners. Fill with batter 3/4 full of batter. Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool for 20 minutes before putting the frosting on the cupcakes. You can garnish with a chocolate covered espresso bean if you would like.