Concert weekend is over--those of you not in the Bay Area missed a FABULOUS Mozart Requiem performance! Now it's time to get back to regular life again.
For the post-concert reception, I experimented with coffee buttercream on chocolate cupcakes. The cupcakes themselves were from a boxed mix, but the icing was a success--M thought it tasted just like coffee ice cream. I topped each cupcake with a dark-chocolate-covered espresso bean.
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Coffee Buttercream
1/2 cup butter
1/2 cup shortening
1 lb powdered sugar
2 1/2 tsp coffee syrup*
1 1/2 Tbsp water
Cream butter and shortening together. Add sugar, syrup, and water. Blend until creamy.
*Coffee syrup: Dissolve 3 Tbsp espresso powder in 1 Tbsp boiling water. Stir until dissolved.
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