Pumpkin Spice Latte Meringues

This time of year there is one flavor that is popular year after year and that is the Pumpkin Spice Latte. There is a genius working somewhere high up in Starbucks for sure. Last year I made Pumpkin Spice Meringues and this year I wanted to try making them a latte version.

So, I did.

These make slightly less meringues then the other recipe, but sometimes you need less to help with self control. Chewy in the middle with a hint of coffee and those amazing fall spices that make up pumpkin spice.

They would work great as cupcake toppings or made as a pavlova topped with cinnamon cream and caramel drizzle or crushed up on top of salted caramel ice cream! On top of the pumpkin pie for Thanksgiving, meringues are pretty versatile!

Funny thing is I will probably end up just eating these as is. I mean they are great combined with other stuff, but sometimes some things are just good on their own with no dressing up.

Pumpkin Spice Latte Meringues

4 large egg whites
1 tsp pumpkin spice
1 tsp instant espresso
1 tsp water
250g caster sugar

Heat the oven to 170C fan or 190C conventual oven. On one side of the grease proof paper, measured to your baking tray, draw 12 circles and flip it over. Pencil will come off on the meringue (I know from experience) so be sure to turn it over.
Then in a very clean mixing bowl, free standing or big bowl, beat the egg whites until soft peaks form. In a small bowl mix the pumpkin spice and espresso with the water and add to the egg whites  and beat again until smooth. Once smooth add the sugar one dessert spoon at a time until meringues are looking smooth and glossy.
Fill a piping bag and pipe the meringue into the circles you created earlier or spoon it! Place in the preheated oven and then turn the oven down to 150C fan or 170C conventual and bake for 40 minutes. When the time is up turn off the oven and leave the meringues in the cooling oven for an hour. Take out and eat right away! You have waited long enough!

Ignoring the fact that there is sugar in these they are basically egg whites and egg whites are pretty good for you. Want to know more about how eggs are good for you or you are just curious about eggs, like egg safety or how many calories are in an egg, then the British Lion Egg website has lots of information. They are the people who give eggs stamps of approval!

notes: in association with British Lion Eggs - vouchers were provided for eggs to use in my baking adventures! Watch out for the symbol! I'm sure you've seen it before, it's stamped right on the egg!

remember: Egg whites will not beat properly if there is even a tiny little bit of yolk in it, it’s best to crack your eggs into two separate bowls and add the egg whites to your mixing bowl one at a time. It only takes the fourth egg yolk to break and you’ll have to start again! Also saying that make sure the mixing bowl is super clean and dry!

I purchased Pumpkin Spice last year when I was visiting my parents, but if you want to make your own it’s easy using spices in your cupboard! How To Make Pumpkin Spice: Mix together 3 tablespoons ground cinnamon, 2 teaspoons ground ginge,  2 teaspoons ground nutmeg, 1 1/2 teaspoons ground allspice, and 1 1/2 teaspoons ground cloves

Pumpkin Spice Meringues: 

Oatly Espresso Cupcakes - for a real Buzz

I attended Food Blogger Connect so that I could learn more about the online foodie world I have gotten myself into! I wouldn't be anywhere else I love it here!

I do love books though; sometimes I wonder if I had put a bit more time into my book blog I would be somewhere else right now?

There isn't enough time for what-ifs and I figured I might start combining my love for food and books anyway (see my side bar for what I’m reading now)!

I’m just getting off topic this post is about Oatly… wait I haven’t gotten there yet.

At Food Blogger Connect I learned a lot and I ate a lot! In-between all the learning we had snack breaks and one of the brands there was Oatly - they were serving these amazing Coffee Shakes and delicious cinnamon rolls.

The coffee shakes were so good I kept going back for more! Oatly has a subtle oat flavor that I found refreshing and delicious; even better when paired with espresso.

Oatly is a nutritious alternative to milk. It is full of oaty goodness and made of natural ingredients no crazy additives here.

On the second day of FBC14 I started chatting with the ladies who were at the table and when I said I was a baker and would be interested in using Oatly in my baking they loaded me up with some of the product to try!

I couldn't get the Coffee Shake out of my head and so I decided to make espresso cupcakes. They turned out beautifully and had a very subtly nutty taste that just added to the flavor. One of these cupcakes could easily replace my morning cup of coffee! 

Oatly Espresso Cupcakes

20g instant espresso powder

240ml oat drink

80g margarine

280g sugar

240g plain flour

1 tbsp baking powder

¼ tsp salt

2 large eggs

Heat the oven to 190C. Line the muffin pan(s) with liners; this recipe makes more then 12.

Weigh out the espresso powder in a small saucepan then add the oat drink. Gently heat the mixture until the powder dissolves. Take off the heat.

Beat the margarine, sugar, flour, baking powder, and salt until it looks like breadcrumbs.

Add the eggs to the slightly cooled espresso oat drink and gently whisk. Combine about 1/3 of the espresso/egg mixture with the dry ingredients and beat on a low speed. Increase the speed to medium while gradually adding the rest of the milk until the batter is smooth. Using an ice cream scoop fill the liners with batter (about ¾ full) and bake for 18-20 minutes or until it springs back when gently prodded and if a skewer comes out clean. While they are cooling on a rack make the frosting.

frosting

50ml creamy oat

16g instant espresso powder

250g icing sugar

80g margarine

Like the cupcakes weigh out the espresso powder in a small saucepan before adding the cream and heat just long enough to dissolve the espresso powder without boiling it, like I did the first time because one of my children were bleeding from a small cut after stepping on a rock. It smells burnt if you boil it and then you have to start again. Once it’s done right set it aside to cool

Beat the icing sugar and margarine together to look like breadcrumbs, and then gradually add the espresso cream to taste. Once it’s to your liking increase the speed and beat until lighter in color and spread-able.

to finish

Optional toppings- chocolate covered coffee beans or chocolate sprinkles

Using a pallet knife scoop some frosting on top of the cooled cupcake and spread evenly and then top with chosen topping.

I still have some Chocolate Oatly and an alternative to single cream left to use up so who knows what I’ll make next? I mean really I haven’t thought of anything to use it for so it’ll be just as a surprise for me as it is for you!

If you’re looking for Oatly it’s found in Waitrose, big Sainsbury’s and Tesco, or Holland & Barrett. The full range of products can be found online. I really want to try the Chai Oat Drink. I love chai as much as I love espresso.

notes: If you want to see what I learned at FBC14 check my post here! If you follow me on Twitter you’ll have seen my love for books in my tweets for #bookadayuk or #fridayreads I love to talk books so tweet me if you’re reading a good one! If you are interested to learn more about Oatly visit their website they are nice people. I was given the product to try, but I was not asked to post about it. Please see my contact/policy page for further information. The recipe is adapted from hummingbird bakery Cake Days. 

Bea Arthur Cupcake from Robicelli's: A Love Story, with Cupcakes

Earlier this week I made Cinnamon Bun Cupcake from Robicelli’s: A Love Story, with Cupcakes. I had loads of leftover French Buttercream so I made more cupcakes…

…I didn't want to waste the frosting!!

Honest! That and I wanted to try another recipe.

The Bea Arthur cupcake is Black Coffee Chocolate Cake with Cheesecake Buttercream and an Espresso Ganache.

All I had to do was add some vanilla to the leftover frosting and I had Cheesecake Buttercream. It was the perfect combo.

I hadn't left the cold buttercream come to room temperature before whipping it up with the vanilla (I used vanilla bean paste) so it wasn't as smooth as the previous cupcakes.

Ah well, they were still delicious. Soft and rich and delicious! I was a lot happier with these cupcakes.

Mr Knightley teases me about my moods when something I make doesn't turn out how I wanted. Basically I’m like a toddler having a bit of a tantrum. Even though my logical mind tells me that I’m being silly for being annoyed, it doesn't stop me from being annoyed.

There is always something to learn no matter if things go according to plan or not. As my daughter’s fortune cookie said “When you lose, don’t lose the lesson.”

The lesson? When at first you don’t succeed try try again? or Look to the brighter side? 

That’s a good enough lesson for me, especially when talking about cupcakes…

notes: My review of Robicelli’s: A Love Story, withCucpakes. Refer to the “about me” page if you want to know who Mr. Knightley is. There are plenty of 

make mine a double

A double shot of espresso. I love coffee flavored bakes!! This loaf cake has coffee in the cake and in the frosting! Double yum! 

I realized lately that I love a lot of things. I love apple, cinnamon, apple + cinnamon, vanilla, brownies, peanut butter, caramel, coffee, and so on. I also realize that when I make something with these flavors I am always going on about how I love them. You all must think I am very fickle.

Maybe I don’t have to just love one thing? I mean my relationship with flavors doesn't have to be monogamous does it?? I didn't think so.

When someone my husband knows let it be known that he enjoys coffee and dark chocolate, great flavors on their own, but even better together, I made this chocolate and coffee loaf and topped it with my favorite espresso buttercream and chocolate sprinkles with him in mind!

I am told he really enjoyed it. I did too. I didn't give up the whole loaf, because like I said I am a huge fan of coffee flavored bakes! Also I’m not that generous and maybe sometimes a little possessive? Not possessive enough not to share the recipe with you! Enjoy!

Chocolate Coffee loaf
190g butter
130g plain flour
190g light brown sugar
3 large eggs
60g cocoa powder
1 tsp baking powder 
20ml whole milk
1 tbsp coffee extract

Preheat 170C/325C/gas3. Grease a 2lb loaf tin with butter and lightly flour it tap out the extra flour. 
Cream the butter and sugar together until it lightens in color and is fluffy. While the butter and sugar are beating sift the flour, brown sugar, and cocoa powder together in a separate bowl and measure out your milk. Then lightly beat the eggs in a jug and gradually add the eggs, making sure it's completely mixed in. Add half of the dry ingredients, then half the milk, then the other half of the dry, and lastly the rest of the milk. Mix well after each addition and scrape down the sides as needed. Up the speed to med/high until it's a smooth even batter. Pour into the prepared tin. Bake for about 1 hour, check on it just before the hour is up and take out if a skewer comes out clean or give it a few more minutes if it's not. Allow to cool in the tin for a bit before trying to turn it out. 

Espresso Buttercream:
I used the same recipe I used on these espresso cupcakes just follow the link and half the recipe for the buttercream.

notes: Check the side bar for buttons to all the things I love! The recipe is adapted from Hummingbird Bakery Cake Days. How to make coffee extract. 

Slo-Mo Cupcakes!! Judge Dredd {World Book Night}

World Book Night has finally arrived!! 

World Book Night is a celebration of books and reading that sees 20,000 volunteers (that's me!) give specially chosen and printed books to spread a passion for reading in their communities. 

This year I am giving Judge Dredd: The Dark Judges by John Wagner! It's the first time a graphic novel has been chosen as a title to giveaway! I'm very excited that I was chosen to give it out this year! Here's a synopsis: 

They came from Deadworld – twisted, ungodly versions of Judges with enough power to destroy the world! 

Led by the cadaverous super-fiend Judge Death, Judges Fear, Fire & Mortis share a chilling ethos – as only the living can break the law, all life is a crime! 

The fearsome foursome are intent on bringing their brand of justice to Mega-City One. Only Judge Dredd and Psi-Division’s finest telepath Cassandra Anderson can stop them from committing a Mega-City massacre!

So, to celebrate I made Judge Dredd inspired cupcakes! If you have seen the movie, released last year, you will know that Slo-Mo is the name of the narcotic featured in the film. The only high you'll get from these cupcakes is a sugar high! Or well a caffeine high as well! At least these aren't going to get you in trouble with the Judges.

the inside of the cupcakes

The cupcakes are made of espresso, chocolate, and caramel cake and caramel and espresso buttercream frosting. For all three I used recipes from The Hummingbird Bakery Cake Days, I just halved each of the recipes. Then I layered them in the cupcake cases and swirled the frosting! 

What is better then reading and eating cupcakes?? That is a trick question, there is nothing better then a book and a cupcake! Happy World Book Night!! 

notes: World Book Night - Judge Dredd: The Dark Judges; Judge Dredd 2012; adapted from Hummingbird Bakery Cake Days.

Coffee Morning!! with aromo espresso & Jaffa Cake Cupcakes!!

Every week or so my mom/mum friends and get to together to catch up over a coffee and cake or biscuits. As I was hosting and one of my friends expressed interest in the Jaffa Cake Cupcakes from Hummingbird Bakery’s Home Sweet Home that is what I made! I served it with aromo Espresso Made Easy.

I was contacted by aromo and asked if I’d like to try some of their Coffee Pods for my coffee mornings. I unfortunately don’t own a coffee maker that uses pods… maybe one day! So, I was sent their Premium Espresso Ground Coffee. It is their most popular coffee BOUNCE. Aromo specialize in ESE Coffee Pods. 

I like my coffee, but some of my friends prefer tea and were concerned about coffee tasting bitter. There were five of us this morning and all of us agreed that the coffee was far from bitter, but smooth and tasty. Everyone was very pleased and asked if I would make it for our next coffee morning!

The cupcakes went down a real treat too. If you want to give them a try here you are! Enjoy!!

Jaffa Cake Cupcakes:

70g (2½oz) unsalted butter, softened

210g (7½oz) plain flour

250g (9oz) caster sugar

1 tbsp baking powder

½ tsp Salt

210ml (7½oz) whole milk

2 large eggs

1 tsp vanilla extract

100g (3½oz) smooth orange marmalade

frosting:

 450g (1lb) icing sugar, sifted

6Og (2oz) cocoa powder, sifted

150g (5½oz) unsalted butter, softened

60ml (2fl oz) whole milk

to top:

Mini Jaffa Cakes, to decorate or big ones cut in half

1. Preheat the oven to 170°C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require. I made exactly 12, you will make more if you aren’t using the right tin. You will need a muffin not fairy cake tin.
2. Mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency. Using a stand mixer or hand held either will work.
3. In a jug, mix together the milk, eggs and vanilla extract by hand.
4. On a slow speed, gradually pour half the liquid into the flour and butter and mix thoroughly until combined. Turn up the speed and beat until the batter is smooth and thick with no lumps. Scrape down the sides of the bowl as you go along. Once any lumps are gone, turn the speed back down and gradually pour in the rest of the liquid, continuing to mix until smooth and combined.
5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes. If you don’t know how much your ice cream scoop holds, measure it out and pour into scoop!
6. Bake for 20-25 minutes or until the cupcakes are golden brown and the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tins and placing on a wire rack to cool completely before frosting.
7. Slowly mix the icing sugar, cocoa powder and butter together on a low speed until combined and there are no large lumps of butter. Gradually add the milk while mixing on a slow speed. Once incorporated, increase the speed and beat until light and fluffy. Mine took a long time to get light and fluffy enough to spread nicely. It also gets visibly lighter in colour or it seemed too for me.
8. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. I used a nifty tool that takes the centers out for me. Keep the cut-out piece of sponge. Spoon about 1-2 teaspoons of orange marmalade into the hollow. I felt one was plenty. Replace the cutout piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.
9. Spoon the frosting onto each cupcake, then gently smooth over with a palette knife. I don't like a huge amount of frosting so I had a good amount left over, but if you want a proper "American" cupcake lump that frosting on!!

top each cupcake with a mini Jaffa Cake.

notes: I was sent aromo Premium Espresso Ground Coffee Bounce to taste and review. We were not instructed to give a favorable review. All opinions are of my friends and mine. Want to try it for yourself? Visit here for the ESE Coffee Pods, they are compatible with many coffee makers! See if yours is here! If you, like me, just have a regular old coffee maker check out their ground coffee here!

Home Sweet Home Amazon UK & USA (Kindle); Waterstones (I reprinted this recipe from the “free” recipe card offered by Waterstones) 

It’s the most wonderful time of the year!!

Perhaps I am a little bit of a Scrooge, but I find Christmas time to be madness. It takes a lot of work not to get sucked into “The Madness”! Every year numerous media outlets tell us what a perfect Christmas should be or look like. So, many people buy into this commercialism and I’m not exempt from it! I put up a tree, shop for presents, and cook/bake like a mad person (hence “the madness”)! The trick, in my opinion, to making this the most wonderful time of year is not getting sucked in too far and having a Christmas within your means.

Now that I am off my pedestal I can share with you what I baked this week! :0)

Banana Espresso Chocolate Chip Muffins

Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito

Super moist and delicious. The Espresso isn't really noticeable, but it does add a different dimension then other banana muffins/loafs I've made!

Tiger Rolls

Bake! By Nick Malgieri

I've experimented a little bit with bread here and there, but this is the first time I’m really pleased with the outcome. Except for one little niggle the bread was a little pale, but they were perfectly done. Well, and the part that makes it a tiger roll probably could use a little work. So maybe not really pleased, but definitely a better result then some of my past experiences.

Apple Pie

sugar, sugar: every recipe has a story by Kimberly “Momma” Reiner & Jenna Sanz-Agero

Pies are new to me really. Making my first pumpkin pie at Thanksgiving and now my first apple!! I think the filling was a bit runny and the pie crust was a bit of a disaster, but both were faults of mine. I thought in all the madness that I would get my apple filling ready ahead of time. So, the apples sat in there sugar mixture and it was very liquidy. Then the crust I didn't want to add too much water and therefore added too little. The crust would not stay together! Wouldn't win a beauty contest, but it was yummy!

Macadamia and White Chocolate Chunk Cookies

Chewy Gooey Crispy Crunchy Melt-in-your-mouth cookies by Alice Medrich

I made these for my brother-in-law who happens to have his birthday on Christmas day. While he was here for Thanksgiving he mentioned that he liked the idea of macadamia nuts and white chocolate. There are tons of recipes floating a round, but I referred to my trusty cookie book by Alice Medich!! He was happy with them!

Hope everyone has had a great Christmas and an even better New Year!! 

Bring on 2013!!

Boulder Bundt Cake {Baked in America/Outsider Tart} #AugustBreak

Last August (August Break 2011) I bought a copy of Baked in America by the Davids [Outsider Tart]. This August I am showing you the Boulder Bundt Cake (pg 144) from said book.
If you are a coffee/toffee lover this is the cake for you! It's amazing. My bundt/tube pan wasn't big enough and it was overflowing and a tiny part of it at the top was under done, but it is amazing.
I love coffee flavored stuff and this has hit the spot! If you have the book then by default you own the recipe and if you have trouble finding coffee extract as I did, no worries, just make it yourself!!
I am sorry that I am not sharing the recipe with you, but I have already shared a few recipes from this book. I have my own rules of sharing recipes from books. I  really love this book, it's one of the few I have baked a lot from. It's an all around good book has a little bit of everything you would ever need!

For those of you in America you have your very own version coming out soon! You get a cool cover...the UK cover isn't as exciting and the cake on the cover isn't even in the book! A gripe of many Amazon reviewers! lol. It's also has a different title- Piece of Cake: Home Baking Made Simple. I think this cover is way better!! I thought it was a brand new book and almost pre-ordered it! I would buy it just for the cover; yes, I judge books by their covers. I try not too, but I love art and book covers are a form of art. :0)

The Baked Brownie!! {brownie quest}

This is the start of my {brownie quest} and what a great place to start! What am I talking about you may ask? Well, I would pass up any other sort of ‘bake’ for a perfect brownie. I have tried a lot of brownie recipes already that just are good or okay. So, I am going to give myself a monthly challenge! It’s a going to be a hard challenge, but someone must do it!

This is how it’ll work: I am going to bake a different brownie recipe every month and rate it on a scale of 1-5: one being awesome and 5 being terrible. (I hope to never encounter a 5!) I will also judge the brownie on texture as well as taste!

The plan is to learn how to allow everyone to link a brownie recipe to the post! I don’t think I will ever run out of brownie recipes, but I would love for people to share their ultimate brownie recipes!

I have a handful of brownie recipes already posted and I don’t plan to go back and give them a rating, but I may re-make some of them in the name of research!

I just had to have Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito after finding out  that it claimed to a recipe for the “Best Brownie as rated by American’s Test Kitchen.” That’s a pretty big claim!!

So, being the nice person that I am (along with a lot of other bloggers) I tested it out for you! 

the baked brownie:

1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces (325g) dark chocolate, coarsely chopped
1 cup (2 sticks/228g) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1½ cups granulated sugar
½ cup packed light brown sugar
5 large eggs, at room temperature
2 teaspoons vanilla extract

Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. I used my brownie pan, which is just shy of this size, and it worked just fine.

In a medium bowl, whisk the flour, salt, and cocoa powder together.

Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, and then remove the bowl from the pan. The mixture should be room temperature.

Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely before cutting into squares and serve.

Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days.

A few tips from Matt and Renato: use a dark unsweetened cocoa powder, make sure your eggs are at room temperature and do not over beat them in the batter, and check your brownies often as they bake. No one likes over baked brownies!

the verdict

I might not need to go on this brownie quest I just prattled on about above! These are very rich, very moist, and very good! I give it a 1 over-all, on texture, and on taste! 

Oh and just a side note for my UK bakers, it's an American book, based on an American bakery so you will need cups! Easy to buy anywhere now! 

Coffee Extract!

This was like one of those times when you discover something you've never seen or heard before and then find it everywhere you go!

For instance: my friend bought a gold Picasso (UK car).

I assumed there was no way it was a very popular color and I started waving to all the metallic gold Picasso's I saw, again, assuming it was my friend. So, wrong it's always some random person, not my friend. (In all reality it's probably only one other car and I'm waving to the same person over and over again!) 

My point being is I found a recipe I wanted to try and it had coffee extract listed in it's ingredients. I was intrigued having never seen it in any store or for any other recipe.Then all of the sudden it seemed like every recipe I read had it listed! Seriously. So, I went on a hunt for it. 

For the longest time I couldn't find it locally. Searching online to see where I could get my hands on some I came across a recipe. Perfect. 

This recipe comes directly from Island Vittles. (site no longer available) 

Ingredients: 

·        2 cups (480 ml) granulated sugar

·        1 cup (240 ml) hot espresso (I used double strength regular coffee)

1.     Preheat a large non-stick pan over medium heat. Sprinkle enough sugar in the pan to lightly cover the bottom. Do not stir. As the sugar melts, sprinkle more sugar over the hot spots. This keeps the temperature even, and prevents scorching.

2.     Continue with this method until about half of the sugar has been incorporated. Stir gently with a wooden spoon to melt all the sugar into a smooth caramel. Add the remaining sugar, about 1/4 at a time, and continue to stir to keep the caramel smooth.

3.     Continue to cook until the caramel is almost the colour of coffee. The easiest way to see this is by smearing a bit of the caramel on a white card. Expect some smoke when sugar gets this hot — turn the exhaust on and BE CAREFUL!!

shades of caramel

4.   Remove from the heat, and gently stir in approx 2 tablespoons of the hot espresso/coffee — beware of splatters! Add the coffee, a little bit at a time, until it is all incorporated, stirring well between additions.

5.     Store in a glass jar at room temperature indefinitely.

Notes: 1. Always keep a bowl of ice water close by when working with molten sugar.  If you burn your hand, plunge it into the ice water and keep it there for at least 2 minutes. This will minimise the burn. 2. In place of espresso, you could use double strength regular coffee.

I made mine with really strong espresso and until I use it in a recipe I can't really comment on if it's turned out right. Extract tastes disgusting and this tastes disgusting so from that comparisons my fingers are crossed it's okay! 

Stay tuned for upcoming bakes with coffee extract! 

UPDATE: (June 26) Okay so I think this will be one of those recipes I think I'll keep coming back too. I made this Coffee Tart and I was concerned as it didn't have a distinct coffee flavor. So, not gonna lie I was annoyed. I thought about it and I only used espresso powder.....maybe I needed proper espresso.....so I ran to my local Starbucks where they sold me 7 shots of espresso to make up the 240ml. Thank you ladies! Did I mention they know me and my mum friend there pretty well! :0) Then quickly (it takes 10-15 minutes) I remade the extract. While I was remaking this extract I did think about vanilla extract and how you don't always taste vanilla in some bakes, but without it it would be noticeable. So, maybe this is one of those times when it's not suppose to taste strongly of coffee, but without the extract it would taste differently? I don't know! It looks and tastes (disgusting) about the same. It's slightly thicker, but not much difference. So, then I thought I am going to re-make the tart to see if there is a difference in the taste. But I talked myself out of that because my husband really only likes chocolaty bakes and I couldn't eat all of the first tart, plus a second one. It's good, but not that good! Maybe another time. I already have a cake with coffee extract on my baking calendar!   

Espresso Cupcakes!!

If you are a coffee lover you could easily replace these for your morning cup of coffee!! The cake was so moist and delicious, but nothing tops the icing! I love coffee ice cream and this is exactly what the icing tastes like expect for it’s a lot more sugary! There were several recipes for espresso/coffee/mocha cupcakes, but I choose this one from Hummingbird Bakery Cake Days as I already had everything I needed in my cupboard. Maybe one day I’ll make the others to compare!

Espresso Cupcakes
240ml (8 ½ floz) milk

20g (3/4oz) instant espresso powder

80g (3oz) unsalted butter, softened

280g (10oz) caster sugar

240g (8 ½ oz) plain flour

1 tbsp baking powder

¼ tsp salt

2 large eggs (extra large for USA residents)

Pre-heat oven 190C/375F/gas mark 5. Prepare your muffin tin with cases.
Lightly warm the milk, without boiling, and dissolve the espresso powder in it.
Beat the butter, sugar, flour, b.powder, and salt on a low speed until the consistency resembles fine breadcrumbs.
Whisk the milk mixture and eggs together.
Pour 3-quarters of the mixture into the dry ingredients combine on a low speed.
Increase speed to medium until smooth and thick, pour in the rest of the milk mixture and mix until smooth.
Fill your muffin cases ¾ full and bake for 18-20 minutes

frosting:

50ml (1 ¾ oz) whole milk

16g ( ½ oz) instant espresso powder

500g (1lb 2oz) icing sugar

160g (5 ½ oz) unsalted butter, softened

Like before, slightly warm the milk and dissolve the espresso powder and set aside to cool completely.
Using an electric whisk or freestanding mixer with the paddle attachment on a low speed combine the icing sugar and butter until sandy in consistency.
Slowly start to add the milk mixture, once it’s all mixed in increase speed to high until light and fluffy.

Spread or pipe your icing onto your cooled cupcakes and decorate as you wish with chocolate-coated coffee beans or as I did. I shaved a chunk of Green & Black’s Dark Espresso Chocolate on top of my cupcakes.