So you know how an idea pops into your head, and then you can't think of anything else until you've done it...or at least tried it? I was in a cafe a couple of weeks ago and thought how fabulous it would be if you served coffee cakes in a coffee cup - either a demi tasse or one of those take-out espresso cups. So, I asked the cafe they would consider donating a couple of cups to the cause (that was a big fat "No") then ended up buying 6 of them....obsession is a terrible thing! Of course I had to have a go at replicating some of the more recognisable coffee combinations and these two were the most successful:
Classic Capuccino on the left and Very Vanilla Chiller on the right.
This is a 2 egg mixture (see the Cake Mix Matrix) which will happily make 6 quite large cupcakes in these cups plus some extra standard or minis. I also substituted the milk from the base recipe for dissolved coffee so that the consistency wasn't too soft.
For the base cake:
50g / 2oz unsalted butter - softened
50g / 2oz caster or superfine sugar
130g / 5oz plain or all purpose flour
1 tsp baking powder
Pinch of salt
1 tblspn instant espresso powder dissolved in 1 tblspn hot water then allowed to cool
- Preheat the oven to 170 C / 350 F. Either place your free-standing espresso cups on a baking sheet, or line a muffin tin with cupcake liners.
- Cream the butter and sugar together until very pale and fluffy, then beat in the eggs in 2 batches) until they are incorporated.
- Seive together the flour, baking powder and salt then add to the butter/sugar mixture all in one batch. Beat only until all the ingredients are combined. Add the cooled coffee and stir briefly but thoroughly with a spatula ensuring that there is no unmixed batter left at the bottom of the bowl.
- Fill the espresso cups about half full or cupcake cases 1/2 - 2/3 full. Bake for approximately 20 mins or until they pass the clean toothpick test (depending on your oven).
- Allow to cool completely on a wire rack.
150g / 6 oz unsalted butter - softened
450g / 1lb icing or confectioners sugar sieved
1 tsp vanilla bean paste or 2 tsp vanilla extract
Milk (to achieve a piping or spreading consistency, between 1 tsp and 1 tblspn)
Drinking Chocolate powder - for sprinkling on the Capuccino cakes.
- Beat together the butter and icing sugar on slow. If you're using a free standing mixer you may want to drape a clean hand towel (or something similar) over the mixer until the sugar has stopped rising in clouds! Increase the speed to medium and continue beating for 2 minutes until the mixture is very pale and fluffy.
- Reduce the speed to slow and add the vanilla plus a tiny amount of milk until the consistency is that of spreadable cream cheese.
- For the Capuccino cakes, spread the icing over the cupcake and sprinkle with drinking chocolate powder.
- For the Vanilla Chiller cakes, pipe a swirl of icing (I used a medium open star tip) onto the cupcake and garnish with a piece of drinking straw!