Coffee & Donuts. A classic combination. Made maybe a little less classic in this rendition: the cupcake version! Do you know why I love baking cupcakes? Because they are so incredibly versatile. I can make almost any flavor and decorate it in any way I want; it's a place where I can let my imagination run wild (and boy does it tend to stray away from me sometimes). I made these for my dad's company picnic and I thought they would cater to their taste buds well.
These babies were everything I expected them to be. While mixing the batter, the smell of the coffee batter was just ridiculously yummy. They didn't rise much so I suggest filling them pretty well up. The cake was moist and definitely coffee flavored. Just the smell coming from them was enough to wake you to your senses. Now the frosting? Delicious, especially when paired with the cupcake and donut hole. It's decadence on decadence but I thought it would be a fun idea for a room full of work-oriented people.
Coffee & Donut Cupcakes
Yields: 12 cupcakes
1 stick butter, room temperature
1 cup sugar
2 large eggs
1 1/3 cup flour
3/4 tsp. baking powder
pinch of salt
1/2 cup strong brewed coffee
1/8 cup milk
1/2 tsp. vanilla
12 plain donut holes (for decoration)
Preheat oven to 350 F. Line a cupcake pan with liners and set aside. Cream the butter and sugar until fluffy, then add the eggs one at a time, incorporating well after each. In a bowl, whisk together the flour, baking powder and salt. In another bowl, combine the milk and coffee and set aside. Alternately add the flour and coffee mixture into the butter mixture in two batches until well combined. Pour into the prepared pans about 3/4 full and bake for about 20 minutes or until an inserted toothpick comes out clean.
Creamy, coffee-infused batter:
Donut holes waiting to be glazed and glamorized:
Yayy for sprinkles on donuts:
1 stick unsalted butter, at room temperature
3 cups powdered sugar
2 1/2 tbsn. brewed coffee
1 tbsn. milk (as needed)
1/2 tsp. vanilla
Cream the butter until light and fluffy. Slowly add the powdered sugar, coffee and vanilla until well combined. Add the milk, a little at at time until the right consistency is reached. Beat for another 2 - 3 minutes until smooth. Spread the frosting on the top of the cooled cupcakes, then place a donut hole on top, drizzle some frosting on the donut hole, sprinkle with jimmies and enjoy!
These fully deserved a complete photoshoot: