Buzzzzzzed - Trying to Make it to Tax Day

My wonderful husband, is a CPA.  So every year, from mid January to mid April, I become a "tax widow."  Meaning that my husband leaves for work the same time I do (around 6:30) and gets home between 9:00 and 10:00 - enough time for a cocktail and then bed time.  Except this year, it was longer.  His "season" was unseasonably long, lasting from December through this past week.  It was pretty horrific.  But, the good news is, he's back!  Thank goodness - I miss the guy a lot when he's not around and our poor dog, Taiko, is beside himself with joy every night when Mike comes home.  He will not leave Mike's side for a second.

Many of the wives at the firm where my husband works, send baked goods to keep morale up and keep the CPAs on permanent sugar highs.  And I have tried to do my duty as well - sending in small batches of cupcakes here and there.  But during their last week, I decided to do something special, to keep them all wide awake in order to maximize productivity.

Yummmm - look at all of those coffee grounds....zzzziiing!!!

Vanilla Latte Cupcakes
From - Pink Parsley


Makes 18 cupcakes

Cupcakes

3/4 cup unsalted butter - room temperature
1.5 cups sugar
3 eggs - room temperature
2 cups all-purpose flour
1 tsp baking powder
1/8 tsp salt
1 tbs dark roast coffee grounds
1/2 cup strong brewed coffee
1/4 cup milk/buttermilk
2 tbs coffee liqueur or milk

Preheat oven to 350 degrees, and line your pans with your favorite liners.

In a stand mixer bowl, beat the butter at medium speed with paddle attachment for 30 seconds (until fluffy).  Add the sugar slowly, and beat until light and fluffy - about 3 minutes.

Add the eggs, one at a time, beating well after each.

In a medium bowl, whisk together flour, baking powder, salt and coffee grounds.

In a liquid measuring cup, combine brewed coffee, milk and liqueur.

Alternately add the flour and liquid mixture, starting and ending with the flour.  Mix on low and beat until just incorporated.

Divide batter evenly and bake for 18-22 minutes or until your toothpick/cake tester comes out clean as a whistle!

Frosting

3 large egg whites
1/2 cup granulated sugar
3/4 cup unsalted butter, cut into cubes (softened)
1/2 tsp pure vanilla extract
1 vanilla bean, split & scraped or 1 tablespoon vanilla bean paste
1 tbs instant espresso powder (or to taste) dissolved into 2 tsp boiling water
Pinch of salt

Combine egg whites and sugar in clean and dry bowl of a stand mixer.  Place over a pot of simmering water and heat - whisking constantly.  Sugar should be dissolved and the mixture should reach 160 degrees.

Attach bowl to mixer (with whisk attachment) and, starting at low and working to med-high, beat until the bottom of the bowl cools to room temperature and the egg whites are thick and glossy.  They should form soft peaks.

Continue whisking and add the butter, a few cubes at a time until all incorporated.  Continue mixing until the frosting comes together.  Switch to paddle and over medium speed, add vanilla, vanilla bean, coffee mixture and salt.  Adjust flavorings to taste.  Frost baby!