If this was Family Feud, the category was Favorite Coffee House Beverage, and we surveyed the required 100 people, the number one answer would overwhelmingly be the Caramel Macchiato!
We agree that the caramel macchiato is a fantastic beverage, hot or cold, but today we have something even more special; all the flavors of a caramel macchiato in a cupcake! In the cupcake itself you have the flavors of espresso coffee and caramel, and in the icing you have the flavor of French vanilla with a touch of caramel syrup. It even looks like a caramel macchiato; a creamy coffee colored cupcake, crowned with a foamy white head, and drizzled with caramel syrup.
So go ahead and make a batch of caramel macchiato cupcakes, either in regular cupcake size or as mini cupcakes like we did here in the Amoretti Test Kitchens, and then survey 100 people, this time asking “What is your favorite cupcake flavor?”
Caramel Macchiato Mini Cupcakes
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ cups brown sugar
- ⅓ cup vegetable oil
- 2 Tbs Amoretti Premium Caramel Syrup
- ½ tsp Amoretti Madagascar-Bourbon Vanilla Extract
- 3 large eggs
- 1¼ cups buttermilk
- 1 ½ Tbs Instant espresso dissolved in 2 tsp warm water
- 1/4 cup Amoretti Organolicious French Vanilla Flavored Blue Agave Nectar
- 2 egg whites
- Amoretti Premium Crema di Caramel Syrup, for drizzling
Preheat the oven to 350°F. Line a 12 cup muffin pan or a 24-cup mini muffin pan with paper liners, spray the liners with cooking spray, and set aside.
Whisk the flour, baking soda, salt and sugar together in a medium bowl until combined. In the bowl of a stand mixer fitted with the paddle, beat the canola oil, vanilla, eggs, sour cream, milk, and espresso on low until blended. Mix in flour mixture, ⅓ at a time, until the batter is smooth. Divide the batter evenly amongst the prepared mini cupcake cups.
Bake the cupcakes for 20 to 25 minutes and the mini cupcakes for 15 to 18 minutes, or until a toothpick inserted in center comes out clean. Cool on wire racks.
In a large bowl, using a handheld mixer, whip the egg whites to stiff peaks. Drizzle the agave nectar slowly into the egg whites, whisking continuously until blended.
Ice the cooled cupcakes, giving them the appearance of a cup of coffee with froth on top. Drizzle the icing with Amoretti Premium Crema di Caramel Syrup in a cross hatch pattern to replicate the appearance of a caramel macchiato from your local coffee house.