Thursday, March 28, 2013

amarula-espresso cupcakes


I love my coffee and I couldn't get by without a cup (or two) in the morning. I usually have one at home, and another at the office. And that's it.



Okay maybe just another one, say after lunch or something.

But it's not like I'm an addict or anything, right? Righttt?

Image source: Amazon

I found these lovely and delicious cupcakes over at Bake Love Not War who is based in Cape Town, South Africa, home of thee amazing Amarula. And because I love the Amarula frosting I made here, I gave these a go.


These cupcakes call for a quarter of a cup Amarula but I was afraid that might be too boozy, especially if you're planning to give them out in the office (or at church, eek!), so I opted to replace it with espresso and brushing the cupcakes with Amarula instead. 


These cupcakes were delicious and you definitely get a balanced taste of both espresso and Amarula (since Amarula by itself would've tasted well, Amarula-ey (yeah, it's not a word I know, but I hope you get what I mean ;-b)

Amarula-Espresso Cupcakes (adapted from Bake Love Not War)
1/2 cup salted butter, room temp
1 cup granulated white sugar
2 eggs
1 tsp pure vanilla extract
1 tbsp instant espresso
1/2 cup milk
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
Amarula Cream Liqueur, for brushing cupcakes

Amarula Swiss Meringue Buttercream 
3 large egg whites
1/3 cup granulated sugar
3/4 cup salted butter, cut into cubes
1/2 tsp vanilla extract
1/8 cup Amarula Cream Liqueur 

Directions
1. Preheat oven to 375F and line 12 muffin cups with cupcake liners.
2. Whisk together flour and baking powder, set aside.
3. Using a mixer, beat butter and sugar until light and fluffy. Then add the eggs, one at a time, beating well after each addition. Beat in vanilla extract.
4. In a cup, dissolve espresso in milk. With the mixer on low, add the dry ingredients alternately with espresso mixture, starting and ending with the dry ingredients. Scrape down the sides as necessary and mix until just incorporated.
5. Fill batter in cupcake liners and bake in preheated oven for 20-25 mins, or until toothpick inserted into center of cupcake comes out clean. Allow to cool on wire rack. Brush cupcakes with Amarula once they are cooled.
6. For Amarula Swiss Meringue Buttercream: First, clean and ensure that your mixing bowl and whisk attachment is free from any traces of grease.
7. Add egg whites and granulated sugar into the mixing bowl and place it over a pot of simmering hot water. 8. Whisk the egg whites and sugar constantly, until the temperature reaches 160F. Alternatively, you can also check if all the sugar has dissolved by feeling them between your fingers.
9. Remove from heat and whip the egg white mixture until stiff peak forms. The bottom of the bowl should now be neutral to the touch (not the slightest bit warm). Slowly add butter until beat until incorporated. The mixture would probably curdle after adding the butter.
 10. Continue mixing and it will slowly turn into a creamy, silky, smooth buttercream. Now add the vanilla extract and Amarula and mix until well blended.

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