Thursday, cupcakes. Saturday, cupcakes. Monday, you guessed it, cupcakes. I think it’s apt to say that I am feeling a bit like a broken record or a skipping CD perhaps. This cupcake monotony is almost enough to send me on a cupcake sabbatical, but that kind of crazy talk isn’t tolerated on this blog. Although my zeal for cupcakes cannot be quenched, I must stretch my newfound culinary wings and begin to explore the nether regions of baking, away from the safe confines of my muffin tray. But enough of these philosophical ramblings.
So to cap off my cupcake odyssey of late, here is the last instalment of cupcakes for a little while, and I do emphasise “little while”. I wouldn’t be able to keep away from them too long; it would be like trying to get Carrie Bradshaw to discontinue amassing her Manolo Blahnik collection. Likelihood of this occurring- nil.
These Short Black Cupcakes with Coffee Meringue Frosting, were also taken from the Cupcake Couture feature in the latest issue of Donna Hay Magazine. The result is a rich and moist cake that’s irresistible. It is rich, but not too heavy, so you definitely can have more than one. Both the coffee and chocolate mingle together to create a perfect balance between bitter and sweet. Also if you look closely enough you will see the little flecks of coffee inside. The light meringue frosting takes only a mere ten minutes to whip up. I reduced the amount of sugar and increased the amount of coffee, but if you don't like that bitter coffee aftertaste, just stick to the measurements specified below.
Short Black Cupcakes
(makes 12 medium cupcakes)
125g unsalted butter, softened
¾ cup golden caster sugar
1¼ cups plain all purpose flour
1 tsp baking soda
2 tbsp cocoa powder
1 tbsp instant coffee
½ cup milk
100g dark chocolate (70%), melted
Coffee Meringue Frosting
1 cup caster sugar
¼ cup water
¼ tsp cream of tartar
2 tbsp instant coffee
3 egg whites
Preheat oven to 180˚C. Place the butter and sugar in a bowl and beat until light and creamy. Gradually add the eggs and beat well. Sift over the flour, baking powder and cocoa and beat until incorporated. Fold through the instant coffee, followed by the milk and then the chocolate. Spoon the mixture into a muffin tray lined with paper cases and bake for 15 minutes or until cooked when tested. Cool on wire racks.
To make the icing, place the sugar, water, cream of tartar and coffee in a saucepan over high heat and stir until the sugar is dissolved. Bring to the boil, reduce the heat to low and simmer for 3 minutes. Place the egg whites in a bowl of an electric mixer and beat until soft peaks form. While the motor is still running gradually add the sugar mixture and beat until thick and glossy. Spread the icing over the cupcakes with a palette knife.