Coffee Cupcakes

It was a Sunday and Neha was busy with her classes. Hubby was down with cold and was in his own world. That left me a bit bored and I thought of paying some attention to my blog, which I had neglected badly during the last few months. Had been busy with pursuing my other hobbies like stitching and then spent some time with Neha solving Maths problems 🙂 In between all this, father in law was hospitalized, so we got preoccupied with that and then we had

a marriage in the family to attend. So, finally I was free to try out some new recipes. I had bought some organic jowar flour and wanted to try that in bakes. So made some healthy low fat jowar crackers and some jowar walnut cocoa cookies. And I was really happy with the outcome.

But wanted to make something for Neha which would make her happy when she is back in the evening. So here are some eggless coffee cupcakes. Made a small batch as my little one is quite health conscious and wouldn’t gorge on any sweets. The recipe yields good-sized 8 cupcakes. I do not use much frosting on cakes and cupcakes. But I guess these cupcakes would taste amazing with coffee buttercream or coffee whipped cream frosting. As always, I have used a 240 ml cup. Read the Notes for more tips and information. Please do try and share your feedback. If you want a good coffee buttercream recipe, you can search Akshatha Manjunath’s blog floursandfrostings.com. If I remember correctly, she has a beautiful recipe for the same. I have never made buttercream in my life and the mere thought of so much butter and sugar makes me feel I shall never try it 🙂 I am sorry that I forgot to click pictures of the steps followed.

Ingredients:

• All purpose flour 125 gm (1 cup)
• Salt a pinch
• Baking powder 1/2 tsp
• Baking soda 1/4 tsp
• Apple cider vinegar 1 tsp
• Brown sugar 75 gm
• Vanilla/coffee extract 2-3 drops
• Instant coffee powder 2 tsp
• Hot water 1/4 cup (60 ml)
• Milk 1/3 cup (80 ml)
• Oil 2 tbsp
• Butter 1 tbsp

Method:

• Preheat the oven at 150-160 degree Celsius for atleast 10 minutes.
• Sprinkle some rice in the cupcake cavity and line the mould with liners.
• Mix sugar, oil, butter and mix well.
• Sieve the flour, salt and riding agents 2-3 times.
• Mix the instant coffee in the hot water and make a decoction.
• Add the vinegar to the milk and keep aside for 3-4 minutes.
• Now mix all the wet ingredients till you get a homogeneous mixture.
• Add this mixture into the dry ingredients and fold gently. Do not mix vigorously.
• Carefully pour the mixture into each liner till 2/3 rd of its cavity.
• Bake these for around 22-25 minutes or till a toothpick inserted into the centre comes out clean.
• Remove the cupcake mould from the oven and transfer them slowly onto a wire rack.
• Cool them for around 20-30 minutes and enjoy 🙂

Notes:

• This recipe yields 8 standard size cupcakes.
• This is perfect for frosting with coffee buttercream or coffee whipped cream.
• Instant coffee can be replaced with strong filter coffee decoction. The amount of coffee can be altered according to your taste.
• As each oven behaves differently, please do check after 20 minutes.
• I have observed that baking at low temperature gives a crack free cake.
• Sprinkling the cupcake mould with rice grains ensure that the outside part of your liner doesn’t turn greasy or oily.
• Use good quality liners to avoid wastage.