Caramel frappuccino cupcakes

Ingredients

• 1/2 cup of hot coffee
• 1/2 cup of cocoa powder
• 1/2 cup of cold water
• 1 1/2 cups of cake flour
• 1 teaspoons of baking soda
• 1/4 teaspoon of baking powder
• 1/4 teaspoon of salt
• 1 stick of unsalted butter
• 1 1/4 cup of sugar
• 2 large eggs
• 3/4 teaspoon of pure vanilla extract

Marshmallow Frosting:

• 4 large egg whites, at room temperature
• 1 cups sugar
• 1/4 tsablepsoon cream of tartar
• 1 tablespoon vanilla extract

Easy Caramel Sauce :

• 1/2 cup heavy cream
• 3 tablespoons butter
• 3 tablespoons lightly corn syrup
• 1 1/2 cup packed light brown sugar

Preparation

• Preheat the oven to 350°F and have all ingredients at room temperature.
• Have your cupcake liners and pans ready. In a bowl, mix the hot coffee and cocoa powder together no lumps Whisk in the cold water.
• In another bowl, sift the cake flour, baking soda, baking powder, and salt together.
• Using your electric mixer, beat the butter and sugar until light and fluffy. Slowly add in the eggs and the pure vanilla extract.
• Alternate the two bowls (coffee mixture and flour mixture) into the batter.
• Mix until smooth. Then using an ice cream scoop, scoop the batter into your cupcake liners.
• Bake for 20-25 minutes or until cake tester comes out clean.
• Marshmallow Frosting:
  To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler.
• Heat the mixture, whisking frequently, until it reaches 155° F with an instant-read thermometer.
• Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment.
• Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined.
• Easy Caramel Sauce :
  Combine all ingredients in a saucepan, bring to a boil, and boil briskly 3 minutes, stirring.
  When cupcakes and caramel sauce are cool, place a dollop of whipped cream on each cupcake and drizzle with caramel sauce.

Questions

Photos of members who cooked this recipe

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