This Coffee Cake recipe is another trial run for my friend’s wedding cupcakes! A success! Yay! I made this cupcake on Wednesday and 1- 2 days later it’s still moist. Plus, these are mini cupcakes and they usually dry out quicker than bigger cupcakes! I am gonna reattempt the Lemon Early Grey cupcakes and make some adjustments to it and see how it held up 2 days later! I am gonna pour some hot syrup on the hot cakes to make sure the moisture is still there after 2 days!
You must be wondering why do I want to keep the cupcakes till 2 days later….Well, I’m planning to bake 50-60 mini cupcakes and decorate them with fondant on Friday. Saturday morning, fly off to Chicago with them and Sunday afternoon, present them during the wedding luncheon as wedding cupcakes!! Did I mention that the wedding is March 29? =). I’ve somewhat made the cupcake stand which I will use to stack the cupcakes and hopefully make a wonderful presentation out of it. I still need to neatly wrap up the stands and ship it to Chicago in advance! I am truly excited about the whole project, especially the chance of making wedding cupcakes for a dear friend! =)
Here’s the recipe!
COFFEE CAKE RECIPE
- 1/4 Cup Butter (Softened at room temperature)
- 1/2 Cup + 2 Tbsp Sugar
- 1 Large Egg
- 1 Tsp Vanilla Extract
- 3/4 Cup All Purpose Flour (Sifted)
- 3/4 Tsp + 1/8 Tsp Baking Powder
- 1/4 Cup Milk
- 1 Tbsp Instant Coffee Powder
- 2 Tbsp Coffee Yogurt (**Look for Dannon)
Preheat oven at 350F. Cream butter and sugar till light and fluffy. Beat in egg. Then add vanilla extract and coffee powder into mixture. Combine flour and baking powder into mixture and stir well. Finally mix in milk and yogurt. Combine batter. Pour batter into baking pan (lined with parchment paper) or cupcake pan lined with cupcake liners. For cupcakes, pour batter till about 3/4 cup full. Bake @ 350F for 20-25 minutes till testing skewer comes out clean or cupcakes are slightly brown! This gave me about 28 mini cupcakes!