Betty Croker Coffee Cake
As I have grown up, there has been nothing more than I have grown to love as coffee. As I used it during my Uni days to help me stay awake to do assignments, and go to work. To now, using it as the fuel I need to get through every day life. Of course, I have been looking at different ways I can ingest coffee,
What I normally do here is try something and see how it works out. I have been eyeing the Betty Crocker Coffee Mix for ages now, and now I finally took the plunge to make it. However, as I know with most cake mixes I buy, I know the frosting isn’t going to be enough to cover the cakes I make. I decided, since I have Big Frank (my mixer) I would make my own butter cream to ice to the cakes. This is how everything turned out.
Ingredients
Cake Mix
90ml vegetable oil (6tbsp) or 100g melted butter
180ml water or 180ml milk
3 medium eggs
Butter Cream
250g softened butter
500g Icing Sugar
2 TBS Milk
3 TBS Coffee Granules
3 TBS Boiling Water
When I went about making this cake I decided to use the butter and milk rather than alterative. I personally feel with the milk and butter makes it more rich. I have used oil and that is also good, but I prefer the butter. However do it with what you have available.
Preheat oven to 180ºC/160ºC for fan assisted ovens. Then as I made cupcakes was to line two cupcake tins. I didn’t expect to get 24, but it’s best to prepared.
As with box mixes there are all in one methods. We pop all the ingredients together in Big Frank and mix for 2 to 3 minutes. I of course do it for about a minute then scape down the bowl, then mix again on high speed for 2 more minutes. Just to make sure we get a nice smooth batter.
Once the mix has been mixed to a nice and smooth consistency. I poured the mixture in a jug to make filling up the cupcakes easier. As expected, I didn’t get 24 but I was able to get, 20 so it wasn’t that bad.
Once all cakes are fill two thirds of the way, it make to bake. In the oven for 22 minutes. As I always do I set it for 20, check to see if there close to being done, then finish them off for the last two minute. While the cake is baking time to wash up.
While that is baking it time to make the butter cream. Honestly butter cream is the easiest thing to make. So long as you have stand mixer. Doing it with a hand blender is just long and tiresome. Take you 250g of butter, cut into little chunks and place them into the mixer. Then set it to high speed and set a timer for 5 minutes. Of course remembering halfway to scape down the bowl.
Mix the coffee and the water together, mix and let it cool.
While the butter is being beaten, sieve the icing sugar into a separate bowl. Remember to do this, as it make the icing have a less raw and harsher taste to it. Then once you five minutes is up, place one third of the icing sugar into better and give it a little mix. Then turn on high speed for 2-3 minutes, and repeat till all the sugar is done.
Now it’s time to smooth out the buttercream. Slowly pour in the milk to smoothen. Feel free to use more if need be. But just do it slowly as it will come together when beating. Then pout in the coffee mix a teaspoon at a time, mixing between spoonful’s. Then it you’re all done.
Results
Overall, I was happy with the way the cakes turned out. I don’t mind using box mixes, as it makes things a little more easy. However, I don’t really like using pre packed frosting, as it doesn’t go far enough. While it also well too hard to spread, or pipe effectively. That’s why making my own cream is great. The only thing that might have been a little bit of an issue, was we might have used a bit too much coffee, for some people’s taste. I love coffee, so for us it was perfect.
Would I recommend the coffee cake mix, yes I would, it gives a great taste and flavour. By using my own butter cream it allowed me to control how intense I made the coffee. All in all I would say this was a perfect bake. I would like to Thank my Amazing Friend Mattz for helps me out.
Xo FabEs
