The cupcakes I'm blogging today are for someone very special at my practice - my office manager and good friend. She has really been my lifeline since I joined the group just over two years ago. There have been quite a few bumps along the way for me and she has been on top of them all helping me get in touch with the right people and getting answers in a timely manner. She's also a huge reason my practice has built so quickly - she actively works the phones to recruit patients to the office and then presents a happy, smiling face at the desk that welcomes families and makes them feel at home. Aside from business, I also genuinely really like her personally. She's a great mom to her own "big kids" and is always offering me encouragement through the rough times with my monsters. In short, she's pretty great. And really, making this fabulous lady a few cupcakes doesn't even begin to thank her for all she does. But I hope it's a start.
So without further ado, I present a cupcake many Pinterest articles came together to create...I call them Dunkin' Donut Iced Coffee Cupcakes.
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My inspiration was my friend's daily morning brew from DD. I blended elements from a few different recipes and modeled the final "look" after two or three different images I came across when searching for "coffee cupcakes" on Pinterest. I assure you, they really are as good as they look.
If you want to try making your own, I got the cake recipe from here. I followed it exactly as written using her modifications in red. The frosting was my own recipe that you will find below. The "sprinkles" are actually just a dusting of organic raw sugar from Trader Joe's. I tried to mimic the DD look by using pink cupcake wrappers and garnishing with actual straws from the restaurant.
Milk and Coffee Buttercream Frosting
2 1/2 sticks of butter, at room temperature
3 cups of confectioner's sugar
1 tsp vanilla extract
1 tbsp whole milk
1 tbsp hot water + 2 tsp instant espresso (dissolve coffee in water)
- Beat butter on medium speed in the bowl of a stand mixer until very soft and "white" in appearance.
- Add 2 cups (240g)* confectioner's sugar, vanilla extract, and milk to the mixer and beat for at least two minutes until smooth and thick.
- Remove 1 1/2 cups frosting from the mixing bowl and set aside.
- Add 1 cup (120g) confectioner's sugar and the espresso/water mixture to the mixer bowl and beat for at least 2 minutes.
- Decorate cupcakes by piping large circle of coffee buttercream first, then smaller circle of "milk" buttercream. Sprinkle with sugar and top with straw (if desired).
*I use a small food scale to measure the sugar and get more precision in my recipes.
