Caramel Macchiato Cupcake

Hey everyone so sorry this is so late, remi and I have just been really busy planning for Miami (which was EPIC) but now that things have settled down I wanted to post our recipes from the March Baking Battle. Although this wasnt the winner, I can honestly say it was an extremely close tie. Taking my love of starbucks and incorporating it into my love of cupcakes, a moist and delicious cupcake was born. A coffee flavored cupcake, kalhua creme filling, and a caramel buttercream this cupcake will definitely get you out of bed. Enjoy =]


Coffee flavored cupcake-


Ingredients-
2 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda1/4 tsp salt
1 cup strongly brewed coffee, cooled to warm
1/4 (60ml) cup milk
3 tbsp Kahlua
12 tbsp (170g) unsalted butter, softened
1 cup (200g) sugar
3 eggs
1 1/2 rounded tsp instant espresso


Directions-
Place rack in the middle of the oven and preheat to 350 F/175 C. Place paper liners in muffin tin. Stir together flour, baking powder, baking soda and salt in a small bowl and set aside. Combine coffee, milk, and Kahlua in a cup and set aside. Cream butter and sugar together in a stand mixer (with the paddle attachment) or large bowl with a hand mixer on medium speed, until light and fluffy, about 5 minutes. Beat eggs in one at a time. Reduce speed to low and beat in one-third of the flour mixture, then half of the liquid mixture. Scrape down sides, then beat in another third of flour mixture, then the rest of the liquid, then the remaining flour mixture. Mix in the instant espresso. Fill cupcake liners until 3/4 full. Sprinkle on some cacao nibs if using. Bake for 15-18 minutes or until toothpick comes out clean. Allow to cool in the pan for 10 minutes, before removing them to a wire rack. Cool completely before frosting.

Kahlua Creme Filling-


Ingredients-
1/2 cup heavy whipping cream
2 tbs granulated sugar
1/2 tsp vanilla extract
3 tbs Kahlua


Directions-
In a bowl, pour the cream, sugar and vanilla. Mix until combined. Cover and refrigerate the bowl and a whisk for 30 minutes. When chilled, beat the mixture with the whisk until stiff peaks are formed. Dont over mix, and keep refrigerated when not being used.


Caramel Sauce- 


Ingredients-
1 1/2 cups sugar
1/3 cup water
1 1/4 to 1 1/2 cups heavy cream
1/2 vanilla bean or 1/2 teaspoon pure vanilla extract


Directions-
Mix the water and sugar in a large saucepan. Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon. Watch it carefully at the end, as it will go from caramel to burnt very quickly. Stand back to avoid splattering, and gradually add the cream and the seeds scraped from the vanilla bean (or vanilla extract). Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes. Serve warm, or add another 1/4 cup of heavy cream and serve room temperature.


Caramel Buttercream-


Ingredients-

1 1/2 sticks unsalted butter, room temp
3 cups powdered sugar
pinch of salt
1 tsp pure vanilla extract
1 tsp ground nutmeg
1/4 cup milk
1/2-1 cup of caramel sauce


Directions-
In the bowl of an electric mixer, cream the butter and sugar until light and fluffy in 3 parts, alternating with the milk. Add in the vanilla extract, nutmeg and salt until combined. Slowly mix in the caramel sauce. You can change the amount of caramel used to your taste.


Assembly-


When the cupcakes have fully cooled, cut out the centers about the size of a quarter. Spoon in the Kahlua creme filling, and top each cupcake. With a pipe, frost the cupcakes with the caramel buttercream in any design. For decoration, drizzle the remaining caramel sauce with a fork or spoon. With a finishing touch, sprinkle a little nutmeg on each cupcake and enjoy.