Vanilla Latte Cupcakes

Coffee-flavored cupcakes are topped with a Vanilla Espresso Swiss Meringue Buttercream. Yum. Definitely a great breakfast kind of cupcake without the frosting!

Vanilla Latte Cupcakes

Makes about 18 cupcakes 

Coffee Cupcakes:

  • 3/4 cup (1 1/2 sticks) unsalted vegan butter, room temperature
  • 1 1/2 cups sugar
  • 3 large eggs, room temperature
  • 2 cups gluten free flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 tablespoon dark roast coffee grounds
  • 1/2 cup strong brewed coffee
  • 1/4 cup almond milk
  • 2 tablespoons coffee liqueur
  1. Preheat oven to 350ºF and line cupcake pans with paper liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium speed for about 30 seconds. Add the sugar and beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition.
  3. In a medium bowl whisk together the flour, baking powder, salt, and coffee grounds. In a liquid measuring cup, combine the brewed coffee, milk, and liqueur.
  4. Starting and ending with the flour, in a few additions alternately add the flour and milk mixture to the mixer, mixing on low speed until just incorporated.
  5. Divide the batter between 18 cupcake liners, filling each cup about 2/3 to 3/4 full.
  6. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Vanilla Espresso Swiss Meringue Buttercream:

  • 3 large egg whites
  • 1/2 cup granulated sugar
  • 3/4 cup (1 1/2 sticks) unsalted vegan butter, softened but cool, cut into cubes
  • 1/2 teaspoon pure vanilla extract
  • Seeds from 1 vanilla bean, split and scraped OR 1 tablespoon vanilla bean paste
  • 1 tablespoon instant espresso powder (or to taste), dissolved into 2 teaspoons. boiling water
  • Pinch of salt
  1. Combine the egg whites and sugar in the clean, dry bowl of a stand mixer. Place over a pot of simmering water, and heat, whisking constantly, until the sugar dissolves and the mixture reaches 160 degrees.
  2. Attach the bowl to the mixture (fitted with the whisk attachment). Starting at low speed and gradually increasing to medium-high, beat the mixture until the bottom of the bowl cools to room temperature and the egg whites are thick and glossy and form soft peaks.
  3. While mixing, add the butter, a few tablespoons at a time, until it has all been incorporated. Continue mixing until the frosting comes together. Switch to the paddle attachment and over medium speed, add in the vanilla extract, vanilla bean seeds, coffee mixture, and salt. Beat until well combined and taste and adjust flavorings as necessary.
  4. Frost cupcakes as desired.

*Note:  This recipe made just enough frosting for to frost 16 cupcakes as shown.  If you like a lot of frosting on your cupcakes, you may want to make 1.5 times the recipe.

MMMMM! 😀

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

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Toasted Coconut Marshmallows

I was thinking about taking a trip to Azure Chocolat sometime this week because I need some marshmallows dipped in chocolate. They MAKE their own marshmallows! MAKE THEM FROM SCRATCH! Why the caps? BECAUSE THEY ARE DELICIOUS! AND DIPPED IN CHOCOLATE! Made from scratch marshmallows with a hint of rose dipped in delicious chocolate. But, if you don’t live on Long Island and cannot get to Azure Chocolate (I’m sorry), you can make your own marshmallows. Marshmallows are pretty easy to make and they can be a vehicle for a lot of great taste. While I may not make them as good as they do at Azure Chocolat, these can come pretty close.

Toasted Coconut Marshmallows

Ingredients 

  • 3 packages unflavored gelatin
  • 1 1/2 cupsgranulated sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 tablespoon pure vanilla extract
  • Confectioners’ sugar, for dusting
  • 7 ounces sweetened shredded coconut, toasted
  1. Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
  2. Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
  3. With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
  4. Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight.
  5. Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners’ sugar. Store uncovered at room temperature.

Now you have delicious marshmallows perfect for hot chocolate, cupcake topping, cakes, cookies or just to pop one by one in your mouth! 🙂

ENJOY!

Cinnamon Bun White Hot Chocolate

It’s (still unfortunately) winter time. Yea I am officially finished with winter, BRING ON THE SNOW!! Nothing beats the chilly winter nights or rainy winter days like a nice cup of hot chocolate and a good book. I am in the mood for something a little different that just run of the mill hot chocolate. Hot chocolate will always be delicious no matter what (nothing beats a classic right?) but how about some WHITE hot chocolate with the delicious twist of cinnamon? Hmmm yea cinnamon would be nice. Maybe brown sugar, a little caramel? Sounds like some of the ingredients to a yummy cinnamon bun! YES! Cinnamon Bun White Hot Chocolate.

Cinnamon Bun White Hot Chocolate

The overwhelming flavor is cinnamon, with a nice vanilla undertone and a caramelized flavor from the brown sugar. It’s a fun change from regular hot chocolate. This almost reminds me of the Starbucks White Hot Chocolate but this version has all the cinnamony goodness of a cinnamon bun AND its gluten and dairy free!

Ingredients

  • 2 cups almond milk (you can use rice milk if you like)
  • 2 cinnamon sticks, coarsely broken
  • 4 ounces good-quality, gluten free white chocolate, chopped
  • 1 tablespoon brown sugar
  • 1 teaspoon vanilla bean paste or pure vanilla extract
  • pinch salt
  • 1 teaspoon ground cinnamon

Optional garnishes:

  • 2 tablespoons rice whipped cream
  • 2 tablespoons toasted pecans or candied pecans, chopped
  • 1 tablespoon caramel sauce
  1. Combine the milk and the broken cinnamon sticks in a saucepan and bring the milk to a simmer. Once simmering, remove the pan from the heat, cover it with a lid, and let it sit at room temperature for 30 minutes to infuse the milk with cinnamon flavor.
  2. After 30 minutes, remove the cinnamon sticks and return the saucepan of milk to medium heat. Add the chopped white chocolate, brown sugar, vanilla bean paste, salt, and ground cinnamon. Heat, whisking frequently, until the milk is hot and the white chocolate is completely melted.
  3. Pour into two mugs to serve. Garnish with your choice of whipped cream, additional cinnamon, toasted or candied pecans, or a drizzle of caramel sauce. (Or all of the above!) I would go with of the above!

Great…now I want a cinnamon bun 🙂

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.