Jude Law's Cupcakes

“I defy anyone to find a better cupcake”-Jude Law

While Jude Law doesn’t look like he eats many cupcakes from Primrose Bakery, I decided to check out their cookbook from my local library. Last night I made their coffee cupcakes and coffee buttercream frosting (with a few small changes) for my friend’s birthday. Hopefully she doesn’t read my blog until after I surprise her tonight!  

Coffee Cupcakes

8 tablespoons unsalted butter, at room temperature

2/3 cup granulated sugar

2/3 cup packed dark brown sugar

2 large eggs

1 cup self-rising flour

3/4 cup all-purpose flour

1/4 teaspoon vanilla extract

1 tablespoon instant espresso powder

1/2 cup milk

Preheat the oven to 350 degrees and line a 12-cup muffin pan or three 12-cup mini muffin pans with cupcake liners.

In a large mixing bowl, use a handheld mixer to cream the butter and sugars until smooth, about 3-4 minutes. Add the eggs one at a time, mixing for a couple of minutes after each addition.

In a separate bowl, sift the flours together.  In a third bowl, whisk the vanilla extract, espresso powder, and milk.  Add one-third of the flour to the sugar mixture and beat well.  Pour in one-third of the milk and beat again. Repeat until all the flour and milk have been added.  

Use a large ice cream scoop to fill the cups 2/3 full.  Bake standard size cupcakes for 22-25 minutes or mini-cupcakes for about 15 minutes until golden brown and a toothpick inserted into the middle of a cupcake comes out clean.  

Remove from the oven and let cool in pan for 10 minutes before placing on wire rack to finish cooling.

Once the cupcakes are completely cool, frost with coffee buttercream and decorate with sprinkles or chocolate-covered espresso beans.

Coffee Buttercream Frosting

10 tablespoons unsalted butter, at room temperature

1 tablespoon milk

2 teaspoons instant espresso powder, dissolved in a small  
   amount of hot water, cooled

2 3/4 cups confectioners’ sugar, sifted

In a large mixing bowl, beat the butter, milk, espresso mixture, and half the confectioners’ sugar until smooth, about 3 minutes using a handheld mixer. Gradually add the remaining confectioners’ sugar and beat until the frosting is smooth and creamy.