VEGAN COFFEE-BUTTERCREAM FROSTING
Can you say "decadent"? Funny thing is, this is comparatively low-fat and you'll never know it, when it's spread on your favorite baked goodies! *grin* web-sourced from eHow, but edited by me.
Provided by White Rose Child
Categories Dessert
Time 15m
Yield 18 cupcakes, 18-24 serving(s)
Number Of Ingredients 4
Steps:
- For the coffee: I just use a bit of instant and brew it about double or triple strength.
- For best results, pre-measure the ingredients. You can pour the vanilla in with the coffee.
- Place the vegan butter sub in a med-large mixing bowl; set hand mixer on low speed and beat till 'fluffy' (whippy is more like the right word here).
- Gradually add the powdered sugar, stopping the mixer to scrape down the sides of the bowl as needed. You can also begin to add dribbles of coffee as needed to moisten.
- Continue until it has reached your desired consistency; should be light and fluffy. Frost your cupcakes/cake/biscuits and enjoy!
CHOCOLATE CUPCAKES WITH COFFEE CREAM FILLING AND COFFEE BUTTERCREAM FROSTING RECIPE - (5/5)
Provided by Dglmedia
Number Of Ingredients 14
Steps:
- 1.Preheat oven to 350°. Line 30 cups of 3 muffin pans with paper liners; set aside. 2.In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt. Add oil, coffee, and eggs; beat at medium speed with an electric mixer until smooth. Stir in sour cream and vanilla. 3.Spoon batter evenly into prepared muffin cups, filling each two-thirds full. Bake for 16 to 18 minutes, or until a tester inserted in center comes out clean. Let cool in pans on wire racks for 5 minutes. Remove from pans, and cool completely on wire racks. 4.Spoon Coffee Cream Filling into a squeeze bottle with a long narrow tip. Insert tip into top of cupcake, and squeeze about 1 tablespoon of filling into center of each cupcake. Spread Coffee Buttercream Frosting evenly over cupcakes. Garnish with chocolate covered coffee beans, if desired. Coffee Cream Filling: 1 (8-ounce) container frozen chocolate flavored whipped topping, thawed 1 (3-ounce) package cream cheese, softened 1/4 cup coffee-flavored liqueur 1.In a small bowl, combine whipped topping and cream cheese. Beat at medium speed with an electric mixer until smooth. Beat in liqueur. Cover and chill. Make 1 1/4 cups. Coffee Buttercream Frosting: 1/2 cup butter, softened 3 cups confectioners' sugar 1/4 cup coffee-flavored liqueur 1.In a medium bowl, beat butter at medium speed with an electric mixer until creamy. Gradually add confectioners' sugar, beating until smooth. Beat in liqueur. Makes 2 1/2 cups
STARBUCKS COFFEE CUPCAKES W/ BUTTERCREAM FROSTING
Steps:
- Pre-heat your oven to 350 degrees and line your pan with paper liners. Sift the flour, ground coffee, cinnamon, baking powder, baking soda andsalt into a small bowl. Stir in chocolate chips. In another small bowl,mix together water and instant coffee. In a large bowl, whisk together sugar, oil and egg until smooth. Whisk in instant coffee mixture and vanilla. Alternately beat in flour mixture and sour cream, making three additions of flour mix and two of sour cream. Scoop batter into pan, bake 20-25 minutes or until tops spring back when lightly touched. Cool on wire rack in pan for 10 minutes. Then remove from pan and cool completely. Then you: Beat together the butter, salt and sugar until well combined. Add vanilla and beat until frosting is smooth. In a small bowl or cup mix together the VIA granules, hot "brewed" VIA and milk or cream until the instant coffee is dissolved. Cool completely. Add coffee mixture to butter mixture and beat until smooth.
COFFEE BUTTERCREAM FROSTING
I discovered this recipe in Lee Lee's Recipe Box : ) I hope you will enjoy it! Cook time includes chilling time.
Provided by Bev I Am
Categories Dessert
Time 1h
Yield 4 cups
Number Of Ingredients 8
Steps:
- Beat cream, sugar, hot coffee, egg yolks and coffee powder in small saucepan.
- Heat over low heat, stirring constantly, until mixture thickens and coats back of spoon, about 10 minutes.
- Refrigerate covered until cold, about 30 minutes.
- Cream butter and powdered sugar in small mixer bowl; beat in vanilla.
- Gradually beat in custard; beat until smooth.
- TIP: Remaining frosting can be stored covered in refrigerator up to 3 days.
Nutrition Facts : Calories 819.7, Fat 59.1, SaturatedFat 36.7, Cholesterol 245.8, Sodium 23, Carbohydrate 73.7, Sugar 71.4, Protein 2.4
MOCHACCINO CUPCAKES W/COFFEE BUTTERCREAM FROSTING
This must be so heavenly. Waking up to a mochaccino cupcake and a cup of coffee. WOW! a double shot of caffeine!
Provided by Jo Anne Sugimoto
Categories Cakes
Number Of Ingredients 12
Steps:
- 1. Prepare cake according to the instructions on the box, substituting the water with coffee.
- 2. Add the sour cream and pudding, mix well.
- 3. Pour the batter into prepped 12-cup lined cupcake pan. Fill 2/3 full.
- 4. Bake at 350 degrees for 15 minutes, do a toothpick test, if it comes out clean, it's done.
- 5. Remove from oven onto a cooling wire rack to cool.
- 6. Dissolve instant coffee in heavy whipping cream.
- 7. Beat shortening and butter together until smooth. Slowly add heavy whipping cream/coffee mixture. Beat on high speed until fluffy.
- 8. Slowly add the powdered sugar until desired consistency is reached.
- 9. Be sure that the cupcakes are cooled completely. Frost or pipe the frosting onto the cupcakes.
COFFEE BUTTERCREAM FROSTING RECIPE
Bring java flavor to your buttercream frosting. This Coffee Buttercream Frosting uses instant coffee to give cakes and cupcakes an unforgettable topper.
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 2-1/2 cups or 20 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Dissolve flavored instant coffee in hot milk; set aside.
- Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating on low speed after each addition until well blended. Add coffee mixture; mix well.
- Let frosting stand, if necessary, until of desired spreading consistency. Use to frost your favorite cake or cupcakes.
Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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