klink1

KLINK has some special grind coffee recently ordered but not taken by a customer – all bags priced at $17.50 each, that’s $5 off per bag!! Offered on a first come, first serve basis, while the noted supply lasts.

2 lb. Bag of Dark Roast Coffee finely Ground for Espresso machine – 2 in stock

Please contact us to take advantage of these specials!

You can follow us on twitter to keep up to date with our specials here @drinkklink

Recipe of the Week: Espresso Brownies

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These espresso brownies are the perfect on-the-go snack to munch on while your rushing out the door in the morning. Topped with a vanilla espresso glaze, these brownies are a decadent treat.

Total Time:
1 Hr 17 Min
Prep Time: 12 min
Inactive: 30 min
Cook: 35 min

Yield: 36 bite-size brownies

Ingredients:

  • Non-stick vegetable oil cooking spray
  • 1/3 cup plus tablespoons water
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 2 tablespoons plus 2 teaspoons espresso powder
  • 1 box brownie mix
  • ¾ semisweet chocolate chips
  • 1 teaspoon vanilla extract
  • 1 ½ cups powdered sugar
  • 1 tablespoon unsalted butter, room temperature

Directions

  1. Preheat oven to 350 degrees
  2. Spray a 9-inch by 13- inch pan with non-stick spray
  3. Whisk 1/3 cup of water, oil, eggs, and 2 eggs and two tablespoons espresso powder in a large bowl to blend.
  4. Add the brownie mix. Stir until well blended. Stir in the chocolate chips.
  5. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center on the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
  6. Meanwhile dissolve the remaining two teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl.
  7. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until glaze is set. Cut into bite size pieces. Arrange the brownies on a platter and serve.recipe provided by: http://www.foodnetwork.com/recipes/giada-de-laurentiis/espresso-brownies-recipe.html?soc=sharingpinterest

Recipe of the Week: Cream Cheese Coffee flavoured Banana Bread

Cream-Cheese-Stuffed-Banana-Coffee-Cake-7-1  Banana-Cream-Cheese-Coffee-Cake-13

This Recipe is the perfect desert to bring to a family get together or a friends party! It’s also quick and easy to whip together at the last minute!

Prep Time:
20 min
Cook Time: 60 min
Total Time: 1 hour and 20 min

Serves: 12-18 servings

here’s what you’ll need:

Cinnamon Walnut Streusel:
– ½ cup of walnuts
– ½ cup of flour
– ½ cup brown sugar
– ½ tablespoon of cinnamon
– 4 tablespoons cold butter, cubed

Banana Cake:
– 2 ¼ cups all-purpose flour
– 1 ¼ teaspoon baking powder
– 1 ¼ teaspoon baking soda
– 1 teaspoon salt
– 1 teaspoon cinnamon
– ½ cup butter, softened
– 1 ½ cups sugar
– 2 large eggs
– 1 cup mashed bananas (about 2 large ripe bananas)
– 1 tablespoon vanilla extract
– 1 ¼ cups sour cream (not non-fat)
– ½ cup semi-sweet chocolate chips (optional)
– ½ cups walnuts  (optional)

Cream Cheese Filling:

– 8 ounces cream cheese, softened
– ¼ cup Reserved Batter
– ¼ cup sugar
– 1 teaspoon vanilla

Vanilla Glaze
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 2 tablespoons milk

Garnish (optional)
– Mini chocolate chips

Instructions
1. Preheat oven to 350 degrees F and spray all inside surfaces of a 10-inch nonstick tube pan with non-stick cooking spray with flour or grease and flour the inside of your pan. Set aside.

2. Cinnamon Walnut Streusel: Add walnuts to your food processor and pulse 3 times. Add flour, brown sugar and cinnamon and pulse a few times to combine. Sprinkle cold butter over top and pulse until the walnuts are chopped and the mixture resembles small pebbles. (You can also combine in a bowl and cut butter in by hand.) Set aside in the refrigerator.

3. Cake: In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. Set aside.

4. Using a stand or high mixer, beat butter and sugar until fluffy on medium high speed, about 3 minutes. Add eggs, one at a time, beating just until the yellow disappears after each egg.  Mix in vanilla and bananas until combined.

5. Gradually begin to add flour mixture to the banana/ butter mixture in thirds, alternately with sour cream in between each third. Beat until just combined. Measure out ¼ cup batter and set aside for cream cheese filling. Stir chocolate chips and walnuts into remaining batter until combined.

6. Measure out 1 cup batter (to top cream cheese layer) and spoon the rest of the batter into the prepared pan.

7. To your now empty mixing bowl, add ¼ cup reserved batter, cream cheese, 1 teaspoon vanilla and ¼ cup sugar. Beat on medium high speed until smooth and creamy, for about 1 minute. Spoon the Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Spread reserved 1 cup batter evenly over filling (it will be very thin).

8. Tap pan on counter a few times to get rid of any air bubbles then sprinkle evenly with Cinnamon Walnut Streusel.

9. Bake for 55-60 minutes at 350 degrees F or until toothpick inserted comes out clean (without inserting in cream cheese). Let baked cake cool on wire rack for 1 hour. Gently invert cake onto a baking sheet, remove pan, and invert back onto cooling rack streusel side up. Let cool to room temperature.

10. When ready to serve, whisk Vanilla Glaze ingredients together in a medium bowl and drizzle over cake. Sprinkle cake with mini chocolate chips (optional)

You can store it in the refrigerator for up to 7 days

Why Coffee Helps You Get the Most out of Your Workout

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If you’re anything like the rest of the world, you probably start your day off with a cup of java. Well I have some good news for you! According to a recent study, working out after having a cup of coffee may help increase your weight loss.  The Spanish study, published in the International Journal of Sport Nutrition and Exercise Metabolism, came to discover that athletes who drank a cup of coffee before exercising burned 15% more calories for three hours post- exercise, compared to those who ingested a placebo. The dose that caused the effect was 4.5 mg of caffeine per kilogram of body weight. For a 150- pound woman (68 kg) that is about 300 mg of caffeine, the amount in about 12 ounces of brewed coffee, which is what most people consume in a cup of coffee every morning.

If you are a coffee lover who has always looked forward to and relied on coffee to get you through the day, and you refuse to ever give it up, you’ll be happy to know that coffee has more benefits than you thought! And if you are someone who likes to stay active and workout, caffeine can offer even more functional benefits for your workouts! Take a look at five awesome reasons to prepare yourself a cup of Joe before working out!

Improvised Circulation

Japanese researchers recently studied the effects of coffee on blood circulation in peoples who were not regular coffee drinkers. The participants each drank a 5-ounce of either regular or decaffeinated coffee. Then the scientist’s gauged their fingers causing blood flow to measure how well the body’s smaller blood vessels work. Patients who drank the caffeinated coffee experienced 30% increase in blood flow over a 75 minute period, compared to those who drank the decaf “coffee”. Better circulation, better workout! Your muscles need oxygen

Pain Reduction

51e2c7008b8d128d_stk63074cor.preview  Scientists at the University of Illinois found that consuming caffeine equivalent of two to three cups of coffee one hour before a 30 minute workout of high intensity exercise reduced expected muscle pain. To sum it all up; coffee may help you push a little harder during strength-training workouts, resulting in better improvements in muscle strength and/or endurance.

Improves Memory
John Hopkins University published a study this year stating that caffeine enhances memory for up to 24 hours after it is consumed. Researchers gave patients who didn’t usually drink coffee either a placebo or 200 mg of caffeine five minutes after studying several images. The following day, both groups were asked to remember the pictures that were shown the day before and the caffeinated group scored significantly higher. This brain boost may be a real benefit during workouts, especially when they require needing to remember specific exercise routines.

Muscle Prevention
In an animal study at Coventry University found that caffeine helped decrease the loss muscle strength that occurs with aging. The protective effects were seen in the diaphragm which is the primary muscle used for breathing and also the skeletal muscle. The results reveal that in moderation, caffeine could help preserve overall fitness and reduce the risk of age-related injuries.

More Muscle Fuel
coffee-and-exercise-ow  A study was published not too long ago in the Journal of Applied Physiology. It was discovered that a little bit of caffeine before a workout could also be beneficial, particularly for endurance athletes who have to perform every day. The research showed that consuming carbohydrates alone, a caffeine/carb combo resulted in a 66% increase in muscle glycogen four hours after intense, glycogen-depleting exercise. Glycogen, the form of carbohydrate that gets stockpiled in muscle, served as a vital energy booster during exercising to power strength moves and heightens endurance.  Packing a greater reserve means that the very next time you work out, you’ve upped your ability to exercise harder and/or longer.

But this doesn’t mean you should drink as much coffee as you possibly can—because that could backfire on you. Here are some tips from Health.com on how to get the most out of your coffee before a workout:

  • Don’t overdo it. The maximum amount of caffeine recommended for enhancing performance with minimal side effects is up to 6 mg per kg body weight, which is about 400 mg per day (or about 16 ounces of coffee) for a 150-pound woman.
  • Incorporate it in healthy ways: doctor up coffee with almond milk and cinnamon instead of cream and sugar, or whip coffee or tea into a fruit smoothie, along with other nutrient-rich ingredients like almond butter and oats or quinoa.
  • Be consistent with your intake. Research shows that when your caffeine intake is steady, your body adjusts, which counters dehydration, even though caffeine is a natural diuretic. In other words, don’t reach for two cups one day and four the next.
  • Keep drinking good old H2O your main beverage of choice.
  • Nix caffeine at least six hours before bed to prevent sleep interference, and listen to your body. If you’re relying on caffeine as an energy booster because you’re tired, get to the root of what’s causing fatigue. Perhaps it’s too little sleep, over exercising, or an inadequate diet. If something’s off kilter, you won’t see progress, and you’ll likely get weaker rather than stronger. Striving for balance is always key!

Reference by: http://news.health.com/2014/06/19/5-reasons-to-drink-coffee-before-your-workout/

Recipe of the Week: Chocolate Peanut Butter Espresso Cake

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For all of the peanut butter lovers out there, this recipe is for you! And if you happen to love chocolate and coffee, than you’re in for a major treat! This week’s recipe is how to make delicious chocolate peanut butter espresso cake. The recipe is so simple and quick; you’ll be digging in before you know it.

Here’s what you’ll need:

Ingredients:
– 2 cups flour
– 2 tsps. Baking powder
– ½ tsp. salt
– 4 tbsp. espresso (add more if needed for flavour)
– 1 cup white sugar
– ½ cup brown sugar
– ½ cup butter
– 2 large eggs
– 1 tsp. vanilla extract
– 1 cup milk
– ½ cup of dark chocolate dreams peanut butter (or whichever brand works best for you)

Instructions:

1. Preheat oven to 350 degrees. Lightly grease 9*5 loaf pan.

2. in a medium bowl mix flour, baking powder, salt and espresso.

3. In a large bowl beat sugar and butter until fluffy, add one egg beat and repeat until both eggs are mixed.

4. Beat dry ingredients into wet alternating between the milk and dry ingredients until combined.

5. Place half the batter into a bowl and mix in peanut butter.

6. Layer the light and dark batters by large spoonful’s and then swirl slightly with a knife.

7. Bake in oven for 30-45 minutes, or until a toothpick inserted into center of the loaf comes out clean.

8. Let cool in pan for 10 minutes before removing to a wire rack to cool completely, before slicing.

Recipe of the Week: Cream Cheese Coffee Cake

Cream-Cheese-Coffee-Cake-Cinnamon-Streusel-Recipe-by-Five-Heart-Home_LilLuna700pxHoriz

Servings: 20

FOR THE FILLING:
– 2 (8 ounce) packages cream cheese, at room temperature
– ½ cup sugar
– 2 teaspoons pure vanilla extract
– 1 egg

FOR THE STREUSEL:
– 1/3 cup flour
– 1/3 cup brown sugar, packed
– 1 tablespoon cinnamon
– 4 tablespoons butter, chilled and diced

FOR THE CAKE:
– 3 cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– ½ cup (1 stick) unsalted butter, at room temperature”
– 1 cup sugar
– 4 eggs
– 2 teaspoons pure vanilla extract
– 1 cup sour cream

Instructions:

1. Position oven rack in the center of the oven and pre-heat to 350 degrees. Grease and flour a 9 by 13 inch baking pan.

2. Prepare the filing by using an electric mixer to beat the cream cheese. Mix in the sugar, vanilla, and egg; beat until smooth and creamy. Set aside.

3. Prepare the streusel by mixing the flour, brown sugar, and cinnamon in a food processor until combined. Pulse in the chilled butter until the mixture is the texture of coarse sand. Alternatively, you may cut the ingredients together in a bowl using a fork or pastry blender.

4. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, use an electric mixer to beat the softened butter smooth. Mix in the sugar and beat at high speed until light and fluffy. Blend in the eggs, one at a time, and then the vanilla. Slowly mix in the flour mixture, alternating with the sour cream, until just combined.

5. Pour half of the batter into the prepared pan and smooth into an even layer. Pour the cream cheese filling on top, dollop the surface with the remaining cake batter, smoothing the batter over the top of the cream cheese filling. Then use a butter knife to gently swirl the batter and filling.

6. Evenly sprinkle the top of the cake with the streusel mixture. Bake for 40 – 45 minutes or until no longer jiggly and a toothpick inserted in the center of the cake comes out clean. Place on a rack to cool; serve warm or at room temperature.

7. ENJOY!

 

The Brain on Caffeine

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The Science behind the “energy boost”:

I have been a coffee lover for years and I always believed that coffee was my magical energy- booster. But when I took the time to read up on the health benefits of coffee, that’s when I learned an interesting fact about my so called “energy-booster” drink: Coffee does not necessarily giving you the energy boost that you think.

Let me explain; when you drink coffee or caffeinated beverages, what you’re experiencing is not a boost of energy, its actual a signal to your brain that is being blocked. Adenosine is a molecule responsible for signaling the body that it is tired. Adenosine and Caffeine look almost identical to each other, so the brain can’t tell the difference and accepts the caffeine when available. It basically blocks adenosine from binding cells and tells them the body is tired. But caffeine can only trick your body for so long, and once it wears off (about 6 hours later) you start feeling the withdrawal symptoms causing you to reach for the second cup of coffee in the desperate attempt to stay away.

Pros and Cons of caffeine

Two years ago, after researchers tested the adenosine receptors and they watched the binding sites of caffeine in a live human brain using molecular imaging.  The caffeine bonded itself and successfully blocked half of the adenosine receptors from telling the brain that the body was tired. But its effects don’t stop when a person puts down their coffee or soda. Researchers found something even more amazing.

“There is evidence that caffeine is protective against neurodegenerative diseases like Parkinson’s or Alzheimer’s disease,” said David Elmenhorst. “Several investigations show that moderate coffee consumption of three to five cups per day at mid-life is linked to a reduced risk of dementia in late- life.

Currently, researchers are investigating the idea that caffeine’s impersonation of another receptor could possibly be a way to protect people from neurodegenerative diseases. On the other hand, what if too many people drink way too much coffee?   A study was published not too long ago in the Journal of Caffeine last fall brought together the collaborate efforts of researchers from John Hopkins University School of Medicine, the University of Vermont, and American University, which discussed the risks of having a little too much of something good.

In the United States more than 80 percent of adults consume caffeine every day. Research has revealed that many people who have such an intense dependence on caffeine do experience withdrawal symptoms and report that they would not stop drinking caffeine even if it put them at risk during pregnancy, or in the case of a heart condition or bleeding disorder.

“Caffeine Use Disorder” is what researchers have named the condition that characterizes people who find it so difficult to quit to the point where it interferes with their everyday routines. Last year the American Psychiatric Association announced it will officially recognize this disorder as a health concern that requires continuous research.

Coffee Rubbed Prime Rib Roast with Roasted Garlic Gorgonzola Butter

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Let’s start 2016 off with a mouth- watering prime rib dinner like the one below. This is the perfect recipe to prepare for a romantic (and maybe a little messy) at home dinner date.

Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 45 minutes
Serving Size: 4-6

Ingredients:

– 1 (3 to 4) prime rib roast
– 2 tablespoons coffee grounds
– 4 tablespoons brown sugar
– two teaspoons smoked paprika
– ¾ teaspoon chili powder
– ¾ teaspoon ginger
– ¼ vanilla bean, seeds scraped
– 1 tablespoon black pepper
– 1 ½ to 2 teaspoon coarse salt
– 2-3 cups chopped root vegetables  (optional: Brussels, potatoes, carrots)
– 1 onion quartered
– 2 heads garlic, tips cut off

Roasted Garlic Gorgonzola Butter
– 6 tablespoons  unsalted butter, softened
– 4 ounces Gorgonzola cheese, crumbled
– 1 teaspoon worchestire sauce
– salt and pepper to taste
– 4-6 roasted garlic cloves (from the 2 heads above)

Instructions
Step 1: In a bowl, combine the coffee grounds, brown sugar, smoked paprika, chili powder, ginger, vanilla bean seeds, salt and black pepper. Rub spice mixture all over the beef, coating evenly. Add the chopped root vegetables, onion and garlic to a roasting pan. Place beef on top of the vegetables and allow it to come to room temperature. Either leave on the counter for 30 minutes, or refrigerate covered, overnight or up to 1 day. About 3 hours before you plan to cook the beef, remove it from the refrigerator.

Step 2: Meanwhile, preheat the oven to 450 degrees F.
Cook beef for 30 minutes, then reduce the temperature to 350 degrees and continue roasting until an instant- read thermometer inserted into meat (away from bone) registers 115 to 120 degrees (for rare) or 125 degrees for medium rare, about 1 hour to 1 hour 15 minutes longer. Let rest 20 minutes.

Step 3: While the meat is resting, grab the roasted garlic and mash finely with a fork. Combine the mashed garlic, butter, and gorgonzola cheese, worchestire sauce, salty and better in a bowl. Taste and adjust salt and pepper as needed.

Step 4: Slice the meat away from ribs, cutting along the bone. Then, slice meat crosswise to desired thickness. Serve with the gorgonzola butter.

recipe provided by: http://www.halfbakedharvest.com/coffee-rubbed-prime-rib-roast-roasted-garlic-gorgonzola-butter/

5 Delicious Holiday Coffee Recipes

Tis the seasons to stay Caffeinated!

Christmas is no doubt one of the busiest times of the year! We are all running around like mad men and women shopping for gifts, going to Christmas parties, family events, work obligations, the list goes on and on. So instead of brewing that same old cup of coffee every morning before the rush of the day starts, try something new this morning and add a little Christmas bliss to your cup-of-Joe!

Take a look at some of these tasty coffee recipes:


Peppermint Latte’

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Ingredients
– 2 shots espresso or strong coffee
– 1 cup milk
– A few drops of peppermint extract or 1 tablespoon crème de menthe or 1 tablespoon peppermint schnapps
– whipped cream for garnish
– 1 candy cane

Instructions

1. Brew coffee. Add milk to a cup to steam on espresso machine, or to a saucepan to heat on the stove-top, or heat in a coffee mug in the microwave.

2. Add espresso and milk to a coffee mug. Add peppermint extract. Top with whipped cream if desired and add a candy cane.

Eggnog Latte
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Ingredients:

– 2 shots espresso, or strong coffee
– 1/2 cup milk
– 1/2 cup eggnog (I used Evan Williams, an eggnog with alcohol, but you can use whichever alcoholic or non-alcoholic brand you prefer)
– whipped cream if desired
– freshly grated nutmeg if desired

Directions:

  1. Brew coffee.
  2. Add milk and eggnog to a cup to steam either with espresso machine, in a saucepan to heat on the stove-top, or in a coffee mug in the microwave.
  3. Add espresso, milk, and eggnog to a coffee mug.
  4. Top with whipped cream if desired and garnish with freshly grated nutmeg.
    Enjoy!
    Coconut Cardamom Spiced Breakfast Latte
    cocnut spiced latte
    Ingredients
  • 2 cups plain soy milk
  • 1/3 cup full fat coconut milk
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cardamom + a pinch of whole pods if you have them
  • 1/4 tsp cinnamon
  • 2 whole cloves
  • 1/8 tsp cayenne (or less if too spicy for you)
  • 2 Tbsp maple syrup
  • optional: 1 vanilla bean pod + seeds or splash of vanilla extract

Caffeine (choose one):

3 black tea bags + 1/4 cup water

1/2 – 2 cups strongly brewed coffee

2 shots espresso

Directions

  1. This recipe is all about the simmering of the liquid with the spices. Add all the base ingredients to a small sauce pot.
  2. Heat on medium for at least 15 minutes – allow to slowly simmer – but not burn.
  3. When the mixture has simmered to a slow boil for enough time you can add in your caffeine option (or drink as is for caffeine free – kid friendly!)

Note: strain out the cardamom seeds and cloves before serving (they are shown in photos just as presentation.)

Note: The base liquid will be quite rich – so you can choose to use as much or as little as you’d like. I made a black tea latte with about 1 part brewed black tea and 1 part creamy base and it was delicious. You can even pour over ice for a chilled latte.

Dress Up Hot Apple Cider with Honey Rum Marshmallows
hot apple cider

Ingredients

  • 1 cup honey
  • 1 1/2 cups sugar
  • 3 envelopes gelatin
  • 1 cup cold water, divided
  • 1/2 teaspoon salt
  • 1 teaspoon rum extract – or substitute vanilla extract
  • 1/4 cup cornstarch
  • 1/4 cup powdered sugar
  • non-stick spray

Method

  1. In your stand mixer, place 1/2 cup cold water and gelatin. Mix to combine. Put on whisk attachment. In a small saucepan, add 1/2 cup water, sugar, honey and salt. Bring to a boil and cook over medium high heat until candy thermometer reaches 240 degrees. If you don’t have a thermometer, just wait till the bubbles get thinner and much larger.
  1. When honey mixture is ready, slowly pour it into stand mixer while mixer is on low speed. Turn mixer to medium. When it starts to bubble and get a little thicker turn to high and mix for about 15 minutes. (If you turn the mixer to high too quickly, the hot candy will fly all around your kitchen.)
  1. While this is mixing, take a 9 x 13 pan and spray with non-stick spray. Add cornstarch and powdered sugar to a bowl and mix well. Add cornstarch and sugar mixture to 9 x 13 pan and dust it well. Pour out the excess and reserve for later.
  1. When mixture is thick and white, add rum or vanilla extract. Mix until well incorporated.
  1. Spray spatula with non-stick spray and use it to transfer marshmallow mixture to 9 x 13 pan. Dust with just enough cornstarch and powdered sugar to cover. Let sit at least 4 hours, or overnight.
  1. To cut marshmallows. Transfer to a cutting board and cut with a pizza roller or a pizza rocker knife. Use the reserved cornstarch and powdered sugar to dust all sides of the marshmallows. Be sure to store in an airtight container for up to 3 weeks.
  1. Heat apple cider and top with marshmallows and freshly grated cinnamon.

Recipe of the Week: Vanilla Cupcakes with Coffee Buttercream Frosting

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This weeks recipe is a tasty batch of Vanilla cupcakes with coffee buttercream icing! Its the perfect treat to have in your home when you feel a sweet tooth coming on. They are extremely delicious and super easy to prepare! Here’s what you’ll need to get started:

Batch: 12 cupcakes

Cupcakes:
– 1 cup all-purpose flour
– A scant ¾ cup of sugar
– 1 ½ teaspoon baking powder
– pinch of salt
– 3 tablespoons of butter, at room temperature
– ½ cup of whole milk (2% is also fine)
– 1 egg
– 1 tsp vanilla extract

Coffee buttercream Frosting:
– 1 ½ tablespoon of instant coffee granules
– 1 ½ tablespoon of water
– 1 ½ tablespoon vanilla extract
– ¾ Lb. (3 sticks) unsalted butter, softened
-3 cups of confectioners’ sugar
– 3 tablespoons of milk

Directions
Prepare the cupcakes:

1. Put the flour, sugar, baking powder, salt and butter in mixing bowl. Beat on slow speed until everything is combines and you have a crumb mixture with a sandy consistency. Gradually pour in half of the milk; beat until the milk is just incorporated.

2. Whisk together the remaining milk (1/4 cup), egg and vanilla. Pour into the flour mixture and beat until all ingredients are just incorporated. Beat for about another 30 seconds to one minute until the batter is smooth. Do not over mix.

3. Spoon batter into muffin pan cups lined with paper cupcake liners, filling cups ½ full. Bake at 325 degrees for 20-25 minutes, or until light golden and the cake springs back when lightly touched. Cool slightly in the pan before removing cupcakes to a wire rack. Cool completely before frosting.

Prepare coffee buttercream frosting

4. Combine water, coffee granules, and vanilla extract in a small bowl; stir to dissolve coffee. Set aside.

5. Beat the butter in the bowl of an electric mixer on medium speed until fluffy, about 1 minute. Reduce mixer speed to low. Add confectioners’ sugar, 1 cup at a time, beating for a few seconds between each addition. Increase mixer speed to medium and beat for about 3 minutes.

6. Add the coffee mixture and milk; beat on low speed to combine. Scrape down sides and bottom of the bowl. Increase mixer speed to medium and beat until fluffy, about 4 minutes. Frosts 18 cupcakes.