Whip for a minute or two to make sure everything is fully combined and it’s light and fluffy.Then reduce speed, and add in the powdered sugar a little at a time, waiting until it’s incorporated each time before adding more. Next, beat the butter on high using the whisk attachment of a stand mixer or a regular electric mixer. The first step is to add the espresso to the vanilla and stir it well until it’s smooth, with no lumps.Once you dissolve it in vanilla extract, it’s a recipe for delicious espresso flavored frosting. It’s concentrated enough that even when put into a batch of frosting it still packs a punch. These cupcakes use instant espresso powder as their secret weapon. Vanilla cupcakes give the espresso frosting a chance to really shine. Also, I’m not a super big fan of chocolate cake to begin with. While it was good, the chocolate overpowered the coffee in the frosting. When I started experimenting with this recipe, I made it with a chocolate cupcake. This recipe is certainly not like the others. I’ve tried a lot of recipes that have coffee in them, but they just don’t deliver on flavor or it isn’t pronounced enough. When we find a recipe that satisfies both of our tastes, it’s like hitting the jackpot, and that’s what this recipe is!Īdmittedly, any coffee dessert makes me curious. We take any excuse to try more coffee desserts. My mom and I are both huge coffee drinkers. I came across a recipe for espresso buttercream frosting a few years ago and it has been a favorite with my family ever since.
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