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Mocha Cupcakes with Espresso Buttercream Frosting - An easy recipe and a perfect way to get your dessert and coffee fix all in one!
Food: Lorraine's baking beauties Lorraine's baking beauties: Sticky Jamaican ginger cake Lorraine's baking beauties: Pecan pie popcorn naked cake Lorraine's baking beauties: Rich espresso & walnut traybake
I guess I am having some sort of post-vacation depression. We came back from our California road trip over a week ago, back to baking, back to taking orders, back to our routines, just back to normal.
If I wanted to make these on the quarter sheet size baking trays I have (thanks for explaining the size differences) would i just halve this recipe?
IMO, KA's espresso powder is an excellent product. Living in the Florida Panhandle, it's essential to keep baking products from going bad & keeping them fresh-tasting.
Perfect for cooking. I've used this in cakes, brownies, and even a coffee creamer recipe (Irish Cream). I would not recommend using this as a substitute for espresso you are going to drink, as that isn't what it is designed to do.
Make batter as directed on box; gently stir in 1 tablespoon espresso powder just until blended. Divide batter evenly among muffin cups. Bake and cool as directed on box for cupcakes.
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Get a coffee fix in these deliciously decadent macarons. Espresso Mocha Macaron with Salted Dark Chocolate Filling taste like a fancy cup of mocha espresso with a pleasant hint of salt in the buttercream.
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