This Espresso And Blueberry Buttercream Coffee Cake | Min Yx Games
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This Espresso And Blueberry Buttercream Coffee Cake

These Blueberry Coffee Cake Cupcakes with Espresso Swiss Buttercream are everyone’s favorite breakfast items packed into. This might be a …

 

Ingredients:

Cake

  • 5 tablespoons of butter (room temperature)
  • 2 eggs
  • 1 cup buttermilk
  • 2 cups of flour
  • 2/3 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon espresso powder

Icing

  • 1 cup of butter (room temperature)
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon espresso powder
  • 1/2 teaspoon ground cinnamon
  • 1 pint washed blueberries

Directions:

  1. Preheat the oven 350° F and grease 3 8″ round cake pans (for a cake with three layers).
  2. Whisk together flour, sugar, baking powder, salt, and espresso powder in a mixing bowl.
  3. In an electric mixing bowl beat butter, buttermilk, and sugar together on medium speed for 4 minutes.
  4. Add your eggs to the electric mixing bowl. Beat for another 2 minutes, and then add your flour mixture. Finish by beating for 3 minutes.
  5. Distribute your batter evenly across the three greased cake pans and bake them for 30 minutes.
  6. Check your cakes with a toothpick to make sure they are cooked all the way through.
  7. If not, continue baking at 10-minute intervals until a toothpick is dry upon removal.
  8. Begin making your icing by combining your espresso powder, cinnamon, and your vanilla extract in a small bowl.
  9. Using your electric mixer again whip 1 cup of butter, beginning on low speed and increasing the speed for 5 minutes until the butter is light and fluffy.
  10. Reduce the speed of the mixer and add your powdered sugar, a little at a time, until it is all fully incorporated.
  11. Mix on high speed again for another 2 minutes.
  12. Add your espresso/cinnamon/vanilla mixture to your whipped butter.
  13. Mix at medium speed for another 2 minutes.
  14. Once your cake layers are fully baked, pull them out of the oven.
  15. Place one layer on your serving plate and coat with a layer of your espresso buttercream.
  16. Sprinkle with blueberries.
  17. Repeat step 11 twice more by placing your last two layers of cake on top of your buttercream and frosting them.

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