Coffee and Donuts Cupcake recipe

Coffee and Donuts just in time for Mother’s Day. You would think this is a tricky cupcake to make but actually it is fairly easy. You’ll probably need one of these Wilton mini donut pans. Or try using my recipe for mini donuts without the pan here. This process will take a little longer.

To keep it simple, I use the same cupcake batter for the donuts but you can follow the directions that Wilton provides with the pan if want to use something different. Tip-spray the pan with Pam real good before pouring in the batter. This will insure that the donuts release in one piece.

I like to put the coffee flavor in both the cake batter and the frosting. unfortunately that does turn the frosting a little brown. If you want to use a cute light pink for the tinting of the frosting on the cupcakes, it probably won’t come out. You’ll have to use a little stronger color to cover the brown tint of the coffee. Or don’t add coffee to the frosting. Either way it’s all good In the picture above I just left it alone and colored the donuts.

Coffee cupcakes

INGREDIENTS

1 /2 cup buttermilk

1/2 cup whole milk

1 teaspoon vanilla extract

1 teaspoon baking soda

2 cups sugar .14 oz

4 eggs

3/4 cup vegetable oil

2 1/2 cups flour .13 oz.

1 1/4 teaspoon baking powder

1/4 cup espresso powder or instant coffee if you can’t find it

handful of chocolate espresso bean for garish (optional)

DIRECTION

Preheat oven to 325 degrees, makes about 24 cupcakes

1. In a bowl mix together buttermilk, milk, vanilla extract, and baking soda. Set aside.

2. Sift together flour and baking powder. Set aside.

3. Using a mixer on medium speed blend together eggs and sugar until blended. Blend in oil. Next add flour mixture and then milk mixture alternating beginning and ending with the flour mixture. Blend thoroughly for about 2 minutes.

4. Pour a small amount into donut pan, about half full. bake until done in the same oven as cupcakes. About 9 minutes.

5. Add espresso powder to the remaining batter untill thoroughly blended.

6. Fill baking cups about 2/3 full. Bake until just golden. Don’t over bake !

Coffee Buttercream Frosting

Do yourself a favor and use the best vanilla you can find it makes a big difference.

1 lb. soft butter unsalted (4 sticks)

1 teaspoon vanilla

1 lb powdered sugar sifted

1/4 cup espresso powder (or instant coffee)

Blend with a mixer butter and vanilla. Slowly add powdered sugar and espresso powder a little at a time on low then once it all in and mixed mix at high-speed until light and fluffy for about 3 minutes.

Glaze for donuts:

2 tablespoons butter, room temperature

2 cups powdered sugar

1 teaspoon vanilla extract

3 to 6 tablespoons hot water

DIRECTIONS for glaze:

Mix butter, powdered sugar, and vanilla in a small bowl. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Color the glaze if you’d like, then dip the donuts and add sprinkles.

To complete the final look I add the espresso beans around the edge.