This Takes the Cupcake

Last weekend, we were hanging out, minding our own business (as much as you can mind your own business on Twitter), sipping a glass of wine. All was well. And then our friends at the Clark Point Inn in Southwest Harbor posted that they were making Malted Espresso Cupcakes.

How do you top that?

With frosting.

They were kind enough to send us the recipe, and since it's the weekend once again, we thought we should share it (because, really, who has time to bake during the week?) It comes from, which is like Facebook for cooks, but we're pretty sure it originally comes from "125 Best Cupcake Recipes."

1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup malted milk powder
1/4 cup freshly brewed espresso or dark roasted coffee
1 cup sugar
1/2 cup unsalted butter, melted and cooled slightly
2 eggs

In a small bowl, mix together with a whisk, flour, baking powder and salt.
In another small bowl, whisk together malted milk powder and espresso until smooth.
In a mixing bowl, whisk together sugar, butter and eggs, until smooth. Alternately whisk in flour mixture and espresso mixture, making three additions of flour mixture and two of espresso mixture, beating until smooth.
Spoon batter into prepared pan. Bake in preheated oven 20 to 25 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.

Malted Milk Espresso Frosting

2 tablespoons strong brewed coffee
2 tablespoons malted milk powder
1/2 cup butter, softened
2 cups icing sugar, sifted
pinch of salt
1 teaspoon vanilla

In a small cup, mix together coffee and malted milk powder until powder is dissolved.
In a bowl, add butter beat until smooth, add pinch of salt and vanilla. Add icing sugar a bit at a time and add coffee mixture until consistency is smooth and spreadable.
Spread on cooled cupcakes.


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