Growing up I can remember walking down Bank Street in my hometown whilst carrying out errands with my Mam. I remember this particular street as there is an old fashioned coffee shop situated a few doors down the road, the kind that grind their own coffee in the basement. The smell from the freshly ground coffee would fill the street especially on a warm day.
As I have grown up the love of a fresh cup of coffee has never really taken hold but I do love to bake with it. Coffee like most things in life is better when you use a quality ingredient. As Mr Boo loves his coffee I’m quite lucky in that I can ‘borrow’ one or two of his coffee pods, the ones that are Nespresso compatible capsules (shh don’t tell him). Mr Boo prefers to use a traditional brand like Caffe Cagliari, they are a family company steeped in over 100 years of Italian history. Alessandra Cagliari, the great great grand daughter of the founder handles the marketing and packaging today, it reminds me of that little coffee shop I knew as a child.
Whilst I love to make the odd coffee & walnut cake it can be a little time consuming so I want to share with you my Espresso Buttercream recipe, a great caffeine filled treat that can be placed on top of cupcakes (a fabulous treat for your little ones school teachers). Add to either vanilla, chocolate or even coffee cupcakes.
- 150g unsalted butter (best at room temperature)
- 200g confectioners sugar
- 1 tsp vanilla extract
- 1 Nespresso capsule / 2 tsp instant espresso powder (you will need to divide this into two halves)
- Beat the unsalted butter until light and fluffy
- Mix the vanilla and half of the espresso in a small bowl, stirring to combine
- Add 100g of confectioners sugar to the butter, beating until combined
- Mix in the vanilla-espresso mixture
- Add the remaining espresso powder, as well as the remaining confectioner’s sugar in increments to taste
- Mix for several minutes until everything is combined and is at the consistency you desire
- Once you have added to your chosen cupcake sprinkle cocoa powder or a little icing sugar over the top to give it that professional finish
- Using a hand mixer will save you time and elbow grease
I’m linking this recipe up with A Mummy Too’s #RecipeOfTheWeek
Disclosure: This post is brought to you in collaboration with Caffe Cagliari, although my buttercream is delicious (if I say so myself).