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A Cup of Coffee with Vanilla Cream

Instructions

SERVINGS: 24
PREPARATION TIME: 40 MINUTES

CUPCAKE

In a large bowl, mix flour, granulated sugar, and baking soda until totally dissolved. Pour oil, buttermilk, S&D Espresso Coffee Extract, and two eggs into the dry batter until smooth and all bubbles have come to the top of batter. Batter should be very smooth and silky. Pre-heat oven at 300°F and cook cupcake batter for 35 minutes.

ICING

In a separate bowl, mix cream cheese, sugar, and vanilla extract into a bowl; mix until smooth and creamy. Place icing in a piping bag and pipe on top of cupcakes. Garnish with a sugar tower.

Ingredients

CUPCAKE

2 tsp. S&D Espresso Coffee Extract
1 1/2 cups canola oil
2 eggs
1 1/2 cups granulated sugar
2 1/2 cups self-rising flour
1 tsp. baking soda
1 tsp. vanilla Extract
1 cup buttermilk

ICING

8 oz. cream cheese
3.4 oz. vanilla pudding mix
1 tsp. vanilla extract
2 tsp. sugar
4 oz. whipped cream