Iced Coffee Cupcakes – So good!

June 21, 2011 in Uncategorized

When Food 24 Announced their Cup Cake Competition,  I knew that coffee will definitely feature in my recipe. I love iced coffee, it can be the proper cold coffee poured over ice with cream on top or it can be the milkshake type drink, I love it either way.

The first dilemma I had with my cup cake recipe was that I wasn’t too sure where to add the coffee flavor….the batter or the frosting? Second dilemma……. I don’t like overly sweet frosting, even butter cream gets too much for me after the second bite. I craved the creamy consistency of an iced coffee, so my topping or frosting had to be cream-based. I pondered on the first issue for a while, but realized that my children would not like a coffee flavored cake so if my cup cakes were a neutral chocolate flavor, I could always make a different frosting for them, something like Nutella or Peanut Butter frosting. Ok, so first problem was solved onto “Opportunity #2″, what kind of topping will I use? Maybe you will remember my cheat’s version of a Chocolate Mousse Cake? Well, I remembered and voila, Dilemma #2 was solved. I will make a Vanilla Mousse and add coffee flavor( café Enrista) to it…….Iced Coffee Mousse.

Chocolate Cup Cakes 

Ingredients
2 cups self-raising flour
125ml good quality cocoa
pinch of salt
3 eggs
375ml castor sugar
1 cup boiling water
½ cup oil
1 tsp vanilla extract

Method
Preheat oven to 180C and place the cupcake holders into the muffin baking tray. Combine the water, oil. Beat the eggs and sugar until pale in color and creamy. Sieve the flour, cocoa and salt together and fold in the egg mixture, adding the wet ingredients while you are mixing. Spoon into the paper cups and bake for 12-15 minutes. Allow to cool.

Chocolate Topping
½ packet of instant chocolate pudding
250ml fresh cream
½ cup milk

Open chocolate pudding into a small mixing bowl and mix with the ½ cup of cold milk. Allow to set for about 10-15 minutes. In the meantime, whip the cream until it forms soft  peaks. Add the  instant pudding, that has now set and beat until thoroughly mixed. Spoon into a piping bag and start decorating the cupcakes.

Iced Coffee Topping

½ packet of instant vanilla pudding
1 packet 2-in-1 café Enrista

250ml fresh cream
½ cup milk

Open vanilla pudding and coffee into a small mixing bowl and mix with the ½ cup of cold milk. Allow o set for about 10-15 minutes. In the meantime, whip the cream until it forms soft  peaks. Add the  instant pudding, that has now set and beat until thoroughly mixed. Spoon into a piping bag and start decorating the cupcakes.


Melt a little dark chocolate and make the handles for the cups as well as the straws.

 

20 responses to Iced Coffee Cupcakes – So good!

  1. Wow!! these are just fantastic, & all the time and effort–well done. Good Luck

  2. HAIBO …. these are awesome Nina!!! Good Luck xxx jan

  3. WOW!! just stunning, Nina!

  4. These are awesome. I love the chocolate straw and handle :D

  5. These look so good! Would never have thought of using instant pudding – great idea!

  6. OHHHHHH that looks absolutely stunning!

  7. Ooooh yummity yum! Nina, please can you tell me where to go and look for your cheats choc mousse cake recipe??? BIG thanks!

  8. Wow, Nins so cute, pretty and yummy!

  9. This is a winner! they look so good.

  10. Adore the little handle……very clever!

  11. These look amazing! Couple of questions– what are the conversion measurements from the mL you list to ounces? Also, what is Enrista? Can I use another instant coffee flavor or syrup instead, or even real coffee?
    Thanks!

    • You can convert all recipes here:. Enrista is a coffee,milk, sugar mixture that you just add water to. Normal instant can work and even coffee flavored syrup can work to. Thank you for trying.

  12. These are so adorable. I may just have to have a little ladies brunch so I can make them!

  13. Those look gorgeous!

  14. Wow yum, these look amazing!

  15. I’m with u on the too-sweet buttercream thing. Can u tell me which frosting tip(s)you used? Thanks!

    • Hi Lisa, If you are referring to the nozzles, I used just a plain round 1,5cm nozzle. If you are asking about the tips as in which recipe, the recipes i in the above post…thx for the visit!

  16. Hmmmm, I have the Wilton 1A (1.3) and the Ateco 808 (1.6). I have never been able to achieve that “look” of yours with either. I guess I need more practice, or should I specially look for the 1.5 cm tip? Thanks again.

  17. v said on June 3, 2013

    Beautiful piece of art!!! Can you pls elaborate on how to use the dark chocolate to make the handle and straw?

    • I simply melt the chocolate on a double boiler and then pour it into a piping bag with very thin nozzle. Draw the straw and handle in crease proof paper!

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