I love coffee. I love vanilla. This is a little piece of heaven in the shape of a cupcake!
I adapted the recipe from Pink Parsley to the likes of my family. I can't wait until Brooklyn gets home to try these!
3/4 cup unsalted, room temp butter
1 1/2 cups sugar
3 eggs, room temp
2 cups flour
1 tsp baking powder
1/8 tsp salt
1 Tbsp espresso powder
1/2 cup brewed coffee
1/4 cup buttermilk
2 Tbsp coffee liqueur or milk if non alcoholic
Preheat oven to 350 degrees and line cupcake pans. Mix the butter at medium speed for about 30 seconds and add sugar. Beat for about 3 minutes until fluffy and light. Add the eggs 1 at a time and beat well after each addition.
Whisk together the flour, baking powder, salt and espresso powder. Stir together the coffee, buttermilk and liqueur. Starting and ending with the flour add the dry and wet ingredients to the mixer mixing on low, until just incorporated.
Fill each cupcake about 2/3 full. These bake over so be careful not to add too much. Bake 18-20 minutes. Cool before frosting.
1 cup butter, room temp
2 tsp vanilla
2 Tbsp boiling water mixed with 1 Tbsp espresso powder
6 cups powder sugar
milk to consistency
Beat butter, add vanilla. Add espresso and powder sugar then add milk to your liking. Frost and Eat! Enjoy!~