Vanilla and Coffee Cake

Soft like cloud cake with a comforting combination of Vanilla and Coffee

Let me begin by asking you, what’s opinion about simplicity? Hmmm!! Good question. If I turn the table and take the question myself, I would say “it depends”. It depends on time, context, occasion and mood. Sometimes an elaborated brunch does wonders but other time just a simple lunch is satisfying. But when it comes for breakfast I still like hearty, healthy and simple things. I have been exploring breads, muffins and cakes for breakfast. Coffee is an intriguing flavor to work with. I was very much exited to combine two wonderful flavor, Vanilla and Coffee, as I mind both together create a soothing sensation. Is there a thing like it, yes there it is. Try this recipe and you would now.

1/2 cup Unsalted Butter, softened to room temperature

1 cup Granulated Sugar

3 Eggs (use 1½ cup curd, if you don’t want to use egg)

 

1 Teaspoons Vanilla Extract

¼ Cup Vanilla Custard powder

1 Tablespoon Coffee powder

1½ cup Flour

2 Teaspoons Baking Powder

1/2 Teaspoon Salt

1/2 Cup Milk

Preheat the oven to 180 °C. Line a 12 cup cupcake pan with cupcake liners

In a bowl beat the butter and sugar together with a handheld mixer whisker attachment on medium speed for 2-3 minutes until creamed and fluffy

Add eggs and vanilla and beat on medium speed until everything is combined, about 2 -3 minutes.  Set aside 1/3 of the mixture

In another bowl, mix together the flour, baking powder, and salt. Set aside 1/3 of dry mixture

Now add shifted Vanilla custard powder in the 2/3 portion of dry mixture

Add coffee powder to 2 table spoon of warm milk and dissolve properly

Slowly add the dry ingredients, Vanilla mixture to 2/3 portion of wet mixture and remaining 1/3 dry mixture to 1/3 wet ingredients plus coffee, in 3 additions and stirring by hand after each addition

Mix until just combined, do not over mix. This batter will be thick

Line a cake tin with baking paper. Now pour the vanilla cake batter in the pan followed by coffee batter on top. Tap the tin on a flat surface couple of times to release in trapped air

 

Bake for 35 minutes at 190 °C, or until a toothpick inserted in the center comes out clean

Eggless Mocha Cupcake with Vanilla Frosting

Super intense coffee cupcakes topped with soft buttercream vanilla frosting..This is hundred percent mochalicious pleasure. Here I am, presenting my best frosted cupcake so far. Let me confess something today, I dream of producing beautiful bakery style frosted cupcakes every time I make them. Luck has not been on my side and I have not been able to do so till now. Frosting looks like an easy thing when I see people doing it but I have been beaten by it royally.  Never mind!!! I am determining to go beyond homely looking frosting to bakery style sophistication. Be part of my journey..till then, let’s focus on the taste. ;P  One of my friend who tasted these told me that this is the best frosting I have ever done and she just loved it. See me flying Yeeeeeyyy….. As a home baker its immensely satisfying that people for whom you bake for, love your dishes and would like to try the recipes themselves. I started blogging with the intention to record recipes and share my ups and downs, learning and experiences so that any one could look at my recipe and start baking. Just one requisite, You need an OVEN!!! Do let me know if I have been successful doing that and you have baked something after reading my post. So check out how to make these egg less but extremely light and testy mocha cupcakes frosted with vanilla buttercream. For the Cupcake 1 Cup Curd 1/2 cup Buttermilk 1/2 cup Vegetable\Cooking oil 1/4 cup Black coffee or espresso, at room temperature 1 Teaspoon pure vanilla extract 1 ¾ cup Flour 1/4 cup Regular unsweetened cocoa powder 1 cup Brown sugar 1/2 Teaspoon Baking Powder 1 Teaspoon Baking soda 1/4 Teaspoon salt For The Vanilla Buttercream 6 Tablespoon Butter 4 Tablespoon Heavy Cream 3 Cup Icing sugar 2 Teaspoon Vanilla extract Preheat the oven to 180 °C. Line a 12 cup cupcake pan with cupcake liners. In a large bowl whisk together the buttermilk, oil, coffee, and vanilla extract.  In another large bowl whisk together the flours, cocoa powder, brown sugar, baking powder, baking soda, and salt.  Fold the wet ingredients into the dry ingredients with light hands using a spatula and stir only until the ingredients are combined. (Do not over mix the batter or the muffins will be tough.) Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool for about 5-10 minutes before removing from pan.  To make the frosting: Beat the butter until creamy, add shifted sugar in small amount and mix. Alternate with heavy cream and vanilla, until all the sugar is combined. Beat for 2-3 minute to make it smooth and light and its done.

Frost the cupcakes with buttercream and dust some coco powder. Decorate with coffee caramel toffee. Am I able to tempt you to try baking yet?? Do let me know...