Frappuccino Cupcakes

Now this is exciting! I normally don't drink coffee ( just a few a week with my dear neighbor :D), but I love frappuccino. And this recipe for frappuccino cupcakes is divine! I ate like 6 the day I made them.

 I like the batter, it's so creamy and it smells incredible! I love the cupcakes, they just melt in your mouth. And with the touch of cream on top , these babies score 10 points from me ;)

The recipe was made with home made caramel, but I wasn't in the mood, especially with the baby around is dangerous with the hot, hot sugar. and water. So this time I used a bought one. But next time I'll make this recipe, I' ll prepare the caramel also. I think you can't compare them. I'll post the recipe here with the home made one.

Don't think using any frosting. The whipped cream is the best and totally completes the frappuccino taste.

Here is the recipe that I found. It's a really great one ;)

INGREDIENTS

For the cupcakes: 

•  1 ¾ cups sugar, divided 
•  1/3 cup very hot water 
•  3 cups cake flour 
•  1 tbsp baking powder 
•  ½ tsp coarse salt 
•  1 tbsp espresso / cappuccino powder
•  ¾ cup (12 tbsp) unsalted butter, at room temperature 
•  3 large eggs, at room temperature 
•  1 tsp vanilla extract 
•  2/3 cup strongly brewed coffee, warm or at room temperature 

For topping:

• whipped cream
•  ¼ cup caramel· 

INSTRUCTIONS

For caramel sauce:

Spread ½ cup of the sugar out in an even layer in the bottom of a small saucepan. 

Heat the pan to medium and when the sides of the sugar begin to liquefy  start slowly stirring the sugar together until all of the sugar has melted and only liquid remains. (Lower the heat to low if the sugar or liquid sugar begins to brown too quickly. If the sugar clumps, turn the heat to low and let it melt – try not to stir it so it has a chance to heat up slowly.) 

Once the liquid reaches a deep amber color (you can check this by dropping a little onto a white plate), remove the pan from the heat and slowly pour in the hot water while whisking quickly to incorporate the water into the sugar. 

Once the caramel mixture is completely smooth, set it aside to cool. 

For cupcakes:
Preheat oven to 350° F and line two muffin pans with cupcake liners; set aside. (Recipe for 24 cupcakes)
In a medium mixing bowl, stir the flour, baking powder, salt, and espresso powder together until well-combined; set aside. 

In the bowl of a stand mixer beat the butter and the remaining 1 ¼ cups sugar together at medium-high until they are light and fluffy, about 2-3 minutes. 

Beat in the eggs, one at a time until they incorporate fully before adding the next, scraping down the sides of the bowl as needed. 

Mix in the vanilla extract and the caramel. 

With the mixer on low speed, add the flour mixture in three additions alternating with two equal additions of the coffee, beginning and ending with the dry ingredients.

Divide the batter evenly between the cupcake liners.

Bake for 18-20 minutes until a toothpick inserted in the center of the cupcakes comes out clean. 

Let the pans cool on wire racks for 5 minutes then remove the cupcakes and let them completely cool on the racks before decorating.

Pipe the whipped cream  onto the cupcakes just before serving and drizzle with caramel sauce.

 

Photos by Emi Trasnitu