Black coffee and caramel latte has got to be the most ordered coffee the Husband orders from Starbucks. This cupcake is inspired by that. A coffee flavoured cupcake with a caramel buttercream frosting. The perfect dessert for afternoon tea or coffee. If there is any way to pump caffeine in your blood stream this could possibly be the solution.
We baked this caramel latte cupcake for the Great Denby Cake off competition at Denby. This is a really simple coffee flavoured cake recipe that is definitely only for coffee lovers. The taste of the coffee is strong and the caramel buttercream frosting literally turns this into an “edible” drink, very much inspired by Starbucks. It is sweet but not sickly sweet even with the caramel frosting. It is a great afternoon tea/coffee dessert to have that is unusual yet familiar in terms of taste at the same time.
If you are a tea person, it may seem weird to have coffee cake but they sure pair well together. There is a drink that originated from Hong Kong called Yuan Yang, which is basically a half coffee half tea hot drink. Mixing both drink may seem a little strange and may certainly be an acquired taste but when you do like it, it is like having the best of both coffee and and tea in a cup. The slightly bitter and acidic taste of coffee being balanced off by the sharp and earthy taste of black tea. Trust me its good. For the coffee lovers, the drink I mean, this coffee cake can’t be a better match to go with your coffee then anything else.
These stores pretty well. In fact I think it taste better the following day after the flavours have aged. It is best to let the cupcakes sit out for about 20-30mins before eating if you store them in the fridge so that the buttercream can soften.
Let us know if there are any other drinks that you turn into desserts! We would love to try them out.
Recipe adapted from Ree Drummond.
1 cups flour
3/4 cups sugar
pinch teaspoon salt
1 sticks (113g) butter
3 tablespoons instant coffee crystals
1/4 cup buttermilk
1/2 teaspoon baking soda
1 teaspoons vanilla
Preheat oven to 350 degrees F (175 degrees C). Line your cupcake pan with liners.
In a large bowl, add sugar, flour and the pinch of salt.
Place butter in a microwave save bowl and microwave at 1 min intervals on low. In the meantime, add 3 tablespoons instant coffee to 1/2 cup boiling water. Set aside.
When butter has melted, add coffee mixture to the butter.
In a another bowl, pour buttermilk, egg, baking soda, and vanilla. Mix until well combined.
Pour the butter/coffee mixture into the flour mixture. Mix gently till combined. (This is also to cool the mixture)
Add in the buttermilk mixture and stir gently until well combined.
Pour mixture into cupcake pan and bake for 18-20 minutes or until set.
Allow to cool completely.
Frost with caramel buttercream frosting.