Day 97 – Caramel Frap Cupcakes

5 Nov

Some days, nothing beats that cup of coffee in the morning.  Or, more accurately, nothing gets done til that cup of coffee in the morning.   Please tell me that’s not just at my house….  Well, either way, I couldn’t resist these Caramel Frap Cupcakes (recipe below from Kim’s Kitchen).  It might be a little on the chilly side for a real caramel frap, but this could definitely be the next best thing.  And to accompany it, today’s book: To Kill A Mockingbird by Harper Lee.

Coffee-Cupcake     Mini-Coffee-Cupcake

The cakes are almost like an airy muffin. They are thick and dense, but with lots of air pockets.  The mini and full-size taste very similar – a light, sweet coffee flavor. Not terribly strong, but I have a feeling that’s intentional.

Cupcake-with-Mousse     Mini-Cupcake-with-Mousse

The mousse is light and fluffy.  It’s EXTREMELY yummy! A very creamy, caramel coffee flavor. Very addicting. Yikes.

Swiss-Buttercream

The frosting is extremely creamy and light.  It’s got a very sweet buttery flavor with that light hint of vanilla.

Caramel-Frap-Cupcake     Mini-Caramel-Frap

This is definitely a caramel frap cupcake. You get all the creaminess from the mousse and frosting that makes you feel like you’re eating ice cream. The caramel is not overly strong, but since it’s in the sauce and the coffee via in the mousse, it tastes more like layers of caramel.

Notes: The caramel is extremely easy to pipe, which isn’t always the case! It’s also easier than a lot of caramel’s are to make.

Caramel-Frap-Cupcake2

(One more pic cause they’re so pretty!)

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 5 (between the tastiness of the mousse and the frosting it definitely earns that score)
  • Overall Taste: 4.5
  • Appearance: 5
  • Ease of Making: 1.5 (4 very distinct, kinda lengthy parts)
  • TOTAL: 19.5

RECIPE

Caramel Frap Cupcakes (recipe from Kim’s Kitchen)

Cupcakes

3/4 cup whole or low-fat milk
1/4 cup sour cream
1 package of Starbucks Via Instant Coffee
1 tbsp vanilla
3 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt

2 teaspoons of another pack of Starbucks Via Instant Coffee
2 teaspoons unsweetened natural cocoa powder
3/4 cup butter at room temperature
1 1/2 cup white sugar
4 eggs, yolks and whites separated

Coffee Mousse

3/4 cup plus 2 tablespoons sugar
6 large egg yolks
1/3 cup water
1 package of Starbucks Via Caramel flavored coffee  (You can find this at Walmart in the coffee aisle for about $7 a bag – so make sure you make these cupcakes to make that one ingredient worth this one expense!)

2 1/2 cups chilled whipping cream

Homemade Caramel Drizzle

Ingredients:
1 cup unsalted butter (2 sticks)
2 1/4 cups brown sugar
1 cup light corn syrup
1 14-oz can sweetened condensed milk
1 tsp vanilla extract

Swiss Meringue Buttercream:

3/4 cup sugar
4 egg whites
3 sticks unsalted butter (at room temperature)
1 tbsp vanilla extract

For directions visit Kim’s Kitchen.

*Tomorrow: Double Chocolate Cupcakes*

3 Responses to “Day 97 – Caramel Frap Cupcakes”

  1. tastytreats13 November 7, 2013 at 5:31 pm #

    What a great cupcake flavor! Yum!

Trackbacks/Pingbacks

  1. Day 111 – Sweet Zucchini Cupcakes | my year of cupcakes - November 19, 2013

    […] Sweet Zucchini Cupcakes (recipe from Martha Stewart) […]

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