Tuesday, July 10, 2012

Macchiato Cupcakes With Caramel Icing

Serving: 30 mini cupcakes 
Macchiato Cupcakes

1. 1 1/2 sticks of margarine
2. 3/4 cup of sugar 
3. 3 eggs
4. 2/3 cup of self rising flour
5. 1 tsp of baking powder
6. 2 tsp of hot water
7. 2 tbsp of instant coffee
Optional: chocolate covered coffee beans for decoration 

1. Preheat oven to 350 degrees 
2. In a bowl, combine the margarine and sugar until a thick mixture (light yellow color)
3. In the same bowl with the margarine and sugar, add the eggs 
5. In a separate bowl, mix together the self rising flour and baking powder
6. Add the flour and baking powder to the mixture and combine well
7. Mix the coffee with the hot water in a cup, and add to the mixture
8. Pour evenly into cupcake holders, and bake for about 15 minutes (for small cupcakes)
9. Let cool for about 20 minutes before placing the frosting

Caramel Icing

1. 1 stick of margarine
2. 1 1/4 cup of brown sugar
3. 1/3 cup of evaporated milk
4. 3-4 cups of confectioners sugar
5. 1 1/2 tablespoons of vanilla

1. Melt the butter over the oven and add in the brown sugar
2. Mix together until well combined and smooth
3. Turn the burner to a medium low heat and add in the evaporated milk slowly while stirring
4. Stir in the vanilla
5. Slowly add in the confectioners sugar until the frosting becomes thick to your standard

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