This post is also available in: French
I already told you about my love for the Starbucks Chai Tea Latte .. My other Starbucks’ addiction is the famous Caramel Latte Macchiatto .. The funny thing is that I don’t drink coffee. I don’t like it. I love the smell of fresh brewed coffee and just hot coffee .. I love it in cakes and candies. I love any lattes : pumpkin, vanilla, caramel but I can’t drink an espresso or plain coffee. I don’t like it … Yeah I know … Weird …
I wanted to give them a try for a while so when we were invited at the last minute by my parents in law on friday, I had to come up with an easy and quick dessert. I still had Caramel Milk Syrup SMBC in the freezer .. So I thought that It was a good opportunity to give those Caramel Latte Macchiato cupcakes a try.
I just forgot them a bit longer in the oven so they were a bit dry … But with all the icing and caramel milk syrup on top it was fine. I added more coffee to the final recipe because I couldn’t taste it that much. But other than that they were very good. Even the Boyfriend and his brother that don’t like coffee or caramel that much, liked them … It’s not like you care that they liked it .. But well … I’m telling you anyway !
You should give those cupcakes a try , they will be mostly perfect on a rainy afternoon with a good cup of Caramel Latte Macchiato, of course !
My Caramel Latte Macchiato Cupcakes or my Espresso / Caramel Cupcakes with Caramel Milk Swiss Meringue Buttercream (Makes 12 ):
Caramel Milk Syrup : ( Source « Bon Appétit Desserts » book )
– 100g / 3.5 oz / ½ cup sugar
– 30ml / 1 oz / 2 Tbsp water
– 115gr / 4 oz / ½ cup heavy whipping cream
– 160g/ 5.6 oz /½ cup canned sweetened condensed milk
– 60g / 2.11 oz /¼ cup evaporated milk
– Stir sugar and 2 tablespoons water in heavy small saucepan over medium heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush.
– Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 12 minutes.
– Remove pan from heat. Immediately whisk in cream (mixture will bubble vigorously).
– Whisk in sweetened condensed milk and evaporated milk.
– Cool to lukewarm.
Espresso / Caramel Cupcakes: ( Yield 12 cupcakes )
– 1 large egg
– 100g / 3.5 oz / 2/3 cup cake flour
– 1/2 tsp baking soda
– 1/2 tsp baking powder
– 1/2 tsp vanilla extract
– 1/4 tsp salt
– 2,5 Tbsp instant espresso powder
– 90g / 3.2 oz /1/3 cup caramel milk syrup
– 110g / 3.8 oz / 1/2 cup light brown sugar
– 55g / 2 oz / ½ stick of butter, room temperature
– 80g / 2.8 oz / 1/3 cup whole milk
– Preheat oven to 350°F (180°C). Line 12 muffin pan cups with paper liners.
– In a small saucepan, over low heat , bring the milk to a boil. Remove from heat Add instant coffee powder and stir until dissolved. Finally add the caramel milk syrup. Mix well until smooth. Set aside to cool.
– In a medium bowl, whisk and sift flour, baking powder, baking soda and salt together .
– In a large bowl, cream butter until smooth. Scrape down bowl and add sugar. Beat until mixture is light and fluffy, about 3 minutes.
– With mixer on low, beat in egg and vanilla extract. Alternately beat in the flour mixture (in 3 parts) and the coffee / milk / caramel mixture (in 2 parts) to the egg mixture. Beat until incorporated.
– Scrape sides of bowl . Fill each cupcake liner about 2/3 full with batter.
– Bake 20 minutes, or until a toothpick inserted in the center comes out clean.
– Remove from oven, transfer to a wire rack, and let cool for 10 minutes.
– Using a toothpick, poke holes in warm cupcakes on rack. Brush with warm Caramel Milk syrup.
– Remove cupcakes from pan, and let cool completely.
Caramel Milk Syrup Swiss Meringue Buttercream :
– 90g / 3.2 oz / 1/3 cup caramel milk syrup
– 180g / 6.3 oz /5 large egg whites
– 300g / 10 oz /2 ½ sticks butter
– 200g/ 4.4 oz /1 cup sugar
– Place egg whites and sugar in a heatproof mixing bowl.
– Set bowl over 1 inch (2.5 cm) of water in a saucepan over medium heat. Whisk gently until mixture reaches 140°F/60°C (or until sugar has dissolved and mixture is no longer grainy when you rub it between your fingers)
– Remove from heat and using an electric mixer, whisk on medium speed until egg whites are cool to touch (this takes a while – should be cooler than your hand).
– Continue beating, gradually add soft butter by tablespoon pieces and continue to beat. It will first look watery or separated, but after 10-15 minutes, it will come together.
– Once desired, pipe-able consistency has been reached, fold in caramel milk syrup until well incorporated.
– Frost the cupcakes when totally cooled.
– Eat them all or find someone to help you do it !
Bon Appétit !