Today is the last day at the Boulder Beau Jo of one of my very good friends, Jamie. This is the girl that keeps me sane at work. Without her, I probably would have ended up killing someone, either a coworker or a customer. We are both known for being fairly outspoken at work and don't necessarily get along with everyone, but for some reason we click. Maybe it's because we both know how to do or jobs or aren't afraid to tell others how things are, either way we don't have those constant clashes that seem to happen between people, which makes working with her lots of fun.
Jamie is the person who keeps me up to date on what is actually going on in the restaurant. Without her, I would probably be clueless about what the new drama/gossip is (and trust me there is always something new going on). Now I will just continue cluelessly, which might be a good thing, but not nearly as interesting.
It is hard to believe that we have worked together for close to three years. In that time we have learned a lot about each other, from the type of guy each one goes for, that we use the same mascara (Maybelline Lash Stiletto), and that our go to Starbucks drink is a caramel Frappuccino. This drink is the inspiration for her going away cupcakes.
So these cupcakes are spectacular!!!!! I think this is probably the best thing I have every baked (and I have made some pretty good stuff). If you make these cupcakes be prepared to lie to your friends, and yourself, about how bad they are for you. The amount of butter in the cupcakes is in a word SINFUL, but so good.
To make these cupcakes, I used a coffee cupcake, hollowed out the middle, and then layered caramel and vanilla cream in the middle. I used a Kahlua infused buttercream frosting and then drizzled with more caramel. These taste like a Caramel Frappuccino.
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The original recipe from My Buttery Fingers made around 14 cupcakes. I knew that wasn't going to be enough so I doubled it and ended up with 36 cupcakes. Next time I make these I think I will use 1.5 times the ingredients and hopefully end up with 24 cupcakes.
5 cups all-purpose flour
4 tsp baking powder
1 tsp salt
1.5 cups strongly brewed coffee, cooled to warm
1/2 cup milk
2 tbsp Kahlua
1.5 Cups or 3 sticks of unsalted butter, softened
2 cup sugar
6 eggs
2 rounded tsp instant espresso
1. Place rack in the middle of the oven and preheat to 350 F. Place paper liners in muffin tin.
2. Stir together flour, baking powder, and salt in a small bowl and set aside. Combine coffee, milk, and Kahlua in a cup and set aside.
3. Cream butter and sugar together in a large bowl with a hand mixer on medium speed, until light and fluffy.
4. Beat eggs in one at a time.
5. Reduce speed to low and beat in one-third of the flour mixture, then half of the liquid mixture. Scrape down sides, then beat in another third of flour mixture, then the rest of the liquid, then the remaining flour mixture.
6.Mix in the instant espresso.
7. Fill cupcake liners until 3/4 full.
8. Bake for 15-18 minutes or until toothpick comes out clean. Turn pans halfway through baking to ensure cupcakes are evenly cooked.
9. Let completely cool.
Recipe comes from Baking Bites
3 tbsp all purpose flour1/2 cup milk (I used 2%)
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 tsp vanilla extract
1. Whisk together the flour and milk and cook in a small saucepan over medium heat until thick. Stir continuously to prevent the mixture from clumping and do not bring all the way to a boil. This should only take a few minutes.
2. When thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature.
3. Cream the butter and sugar together in a medium bowl until light.
4. Add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electrick mixer for 7 minutes, until light and fluffy.
5. Scrape into a pastry bag fitted with a plain tip, or a large ziplock bag with the corner cut off, and set aside until ready to fill your cupcakes.
Approximately 6 cups confections sugar*
2 stick (1 cup ) unsalted butter, at room temperature
4 tablespoons Kahlua
4 tablespoons Heavy Whipping Cream
Make the frosting:
1.Whip the butter in a large bowl with a hand mixer, for several minutes. It should be very light and fluffy.
2. Beet in the confectioners sugar 1/4 a cup at a time.
3. When it gets to a spreadable consistency add in the Kahlua and the heavy whipping cream. This will most likely water down the frosting so you will want to add more confectioners sugar.
1. When the cupcakes are completely cooled, take a 1 inch round cookie cutter or an apple corer and cut a hole in the middle of the cupcake. You my need to use a knife to help you get the center out. Save the center for later use.
2. Squeeze a small amount of caramel* into the hollow center of the cupcake. Layer on top of that the vanilla cream. Add one more layer of caramel.
3. Cut off any extra cake from your cupcake cutouts and replace them in the holes to hold the caramel and cream in place.
4. Decorate with buttercream frosting and drizzle caramel on top.
Serve immediately or store in an air tight container in the fridge.
*Note: I used a store bought ice cream topping for my caramel because I hate making candy but you could easily make your own caramel sauce.
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| With caramel |
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| With caramel, cream and toppers |
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| With Cream |
*Note: You might not use all of the confectioners sugar if your frosting thickens quickly or you might need to use more. My Buttery Fingers has a recipe that you could use.
Title of Post from Edward Young's Poem "Love of Fame"
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