For the cupcakes:
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup boiling water
2 tablespoons instant coffee powder
½ tablespoon Maxwell House Vanilla
Caramel Latte
1/4 cup whole milk
1 stick unsalted butter, at room
temperature
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
2 large eggs
Preheat oven to 350 degrees. Make the cupcakes: Whisk together flour, baking powder, baking soda, and salt. Pour water over espresso powder; let cool. Combine instant coffee and latte with milk. Beat butter and granulated and brown sugars with a mixer on medium speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with coffee-milk mixture, beginning and ending with flour (batter may look broken).
Preheat oven to 350 degrees. Make the cupcakes: Whisk together flour, baking powder, baking soda, and salt. Pour water over espresso powder; let cool. Combine instant coffee and latte with milk. Beat butter and granulated and brown sugars with a mixer on medium speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with coffee-milk mixture, beginning and ending with flour (batter may look broken).
Fill 15 cups (of two 12-cup muffin
tins) three-quarters full. Bake until a toothpick inserted into the centers
comes out clean, 20 to 22 minutes. Let cool completely on cooling racks before
frosting.
For the coffee glaze: (don’t skip
this!)
1/2 cup boiling water
1/4 cup granulated sugar
1 1/2 tablespoons instant coffee
(not espresso)
½ tablespoon of Maxwell House
Vanilla Caramel Latte
1/4 teaspoon vanilla extract
Stir all ingredients in a small
bowl until sugar is completely dissolved. Poke several small holes in the top
of each cupcake, and drizzle 1-2 tablespoons of glaze on each. Do not be afraid
to over-moisten the cupcakes, they will soak up the liquid perfectly. Also- it
is okay to glaze the cupcakes when they are still warm, just let them cool
before frosting!
For the frosting:
First, make a caramel sauce:
1 cup sugar
2 tablespoons light
corn syrup
1/2 cup heavy cream
1 teaspoon fleur de sel (or any other sea salt.
even kosher salt will do in a pinch.)
1/4 cup sour cream
Combine 1/4 cup water, sugar, and
corn syrup in a medium saucepan; stir to combine. Bring to a boil over high
heat. Cook until the mixture reaches 350 degrees on a candy thermometer, about
10 minutes.
Meanwhile, in another small
saucepan, mix together cream and salt over a very low heat, stirring often. Be
careful not to let the cream burn or boil, but keep it warm.
When the caramel mixture has
reached 350 degrees, Carefully add the hot cream to the caramel and stir
rapidly. It will bubble frantically. Remove from heat, and whisk in sour cream.
Cool completely, and then reserve 1/3 cup of the caramel sauce on the side to
drizzle on top of the cupcakes once they are finished.
Ingredients
8
oz cream cheese, softened
1/2
stick real butter, softened
2
tablespoons of heavy whipping cream
2
teaspoons vanilla extract
1
1/2 cups powdered sugar
.
Beat cream cheese, butter and heavy
whipping cream until fluffy and combined.
.
Add vanilla.
.
Mix in powdered sugar a little at a
time.
.
Mix on high speed until creamy and
light.
.
Add more cream or powdered sugar to
adjust the thickness if needed.
.
Slowly add in the caramel (still reserving the 1/3 cup that you left out from before) and vanilla extract. Beat on medium-low until combined and smooth, 3 to 5 minutes
Slowly add in the caramel (still reserving the 1/3 cup that you left out from before) and vanilla extract. Beat on medium-low until combined and smooth, 3 to 5 minutes
Frost each cupcake, and then drizzle with the remaining caramel
sauce.
Indulge.
Indulge.
