Caramel Coffee Infused Vanilla Cupcakes

It's teacher appreciation week :) 

The teacher plays an important role of nourishing the potential of each child, the hard work & patience they invest throughout the school year is incredible!!!

To celebrate this successful year, I have made a very special treat, yes its my way of saying thank you :)  

Presenting Caramel Coffee Infused Vanilla Cupcake with Whipped Chochlate Cream Frosting!!! Oh, did I mention that it's egg free too :) 

Let's get started, 

Ingredients (for 12 regular size cupcakes)

List A - For cupcakes

• 1 cup all purpose Flour
• 1 cup milk powder
• 1 cup milk (at room temperature)
• 1 cup unsalted butter (at room temperature)
• 1 cup sugar
• 1/4 tsp baking powder
• Little more than 1/4 tsp baking soda
• 1/4 tsp vanilla extract

List B - For Caramel Coffee Syrup

• 1 cup warm milk
• 2 tbsp dulce de leche 
• 2 tbsp instant coffee

List C

• Whipped chocolate frosting 12 Oz can (I used store bought)
• Sprinkles of your choice (Optional)

Others

• 12 Cupcake liners
• Cupcake baking pan 
• Walton 1M nozzle tip
• Disposable frosting bag

Method for CupCakes

• In food processor with dough attachment, blend all ingredients of list A leaving Baking soda & powder. 
• Once everything is blended well add baking powder & soda give it a quick mix. 
• Pour mixture into lined cupcake pan or tray. 
• Bake it in preheated oven at 350F for 25 min (pls make sure to check after 20 min as per your oven settings)
• Take a toothpick test (insert in middle of cupcake if it comes out clean means cupcake is baked) 
• Once baked transfer cupcakes on a cooling rack.
• When cupcakes are warm and not too hot pour caramel coffee syrup on each cupcake (you may poke some holes using a toothpick before pouring syrup) & leave it to cool off. 
• After cupcakes have completely cooled off, it's ready for frosting. 
• I used store bought whipped chocolate frosting 12 Oz can.
• For frosting I used Walton 1M nozzle tip.    

Method for caramel coffee syrup List B

• In a cup mix all ingredients from list B & mix well by using a spoon. (I used milk frother)

Pictorial

In food processor with dough attachment, blend all ingredient leaving Baking soda & powder.

Once everything is blended well add baking powder & soda give it a quick mix

Pour mixture into lined cupcake pan or tray

• Take a toothpick test (insert in middle of cupcake if it comes out clean means cupcake is baked) 

In a cup mix all ingredients from list B & mix well by using a spoon. (I used milk frother)

After cupcakes have completely cooled off, it's ready for frosting. Use your imagination to make it as beautiful as you want :) Mine is all ready to go to school ;)