Emergencyish Kind Of...adding Coffee Creamer To Cake

Baking By katibeth88 Updated 23 Jun 2011 , 7:51pm by yummy_in_my_tummy

katibeth88 Posted 22 Jun 2011 , 6:06pm
post #1 of 8

Ok so I'm making a cupcake recipe from the Cupcake Bible called Chocolate Tiramisu Cupcakes... The recipe calls for 2 tbsp instant espresso powder and some brandy. I have no brandy or espresso. So I read that I could just grind up instant coffee until it's more powderlike and use it.... I have now mixed up my batter and it smells reallllllllly coffee strong... I'm afraid my family won't like it soooo coffeeish. I drink coffee, but only with tons of sugar and creamer... icon_sad.gif

So i'm wondering if I can add liquid creamer to it... My cousin down the street has some vanilla/caramel liquid creamer. I've already added butter, eggs, and water. So i can't lessen any of those ingredients to make up for the addition.. is that necessary? Can I add creamer?? and HOW MUCH?

Thanks so much in advance for your wise words!!

7 replies
Marianna46 Posted 22 Jun 2011 , 9:14pm
post #2 of 8

Does the cake already have milk in it? If it does, the creamer will probably not make that much difference. And the cake will already have sugar in it, so that probably won't be necessary either. I just read a recipe that had instant coffee in it and the person who posted it said that the batter smelled very strongly of coffee, but the finished cake didn't and didn't have an overpowering taste of coffee. Maybe that will be the case with yours, too.

spicynsweet Posted 22 Jun 2011 , 9:30pm
post #3 of 8

Coffee in chocolate cakes/cupcakes brings out the chocolate flavor in the cakes. Once the cake is baked, you really won't taste the coffee. That is the way I make my chocolate cakes and they are always a hit, not a complaint yet.

leah_s Posted 22 Jun 2011 , 9:40pm
post #4 of 8

ditto on the coffee. It's my "secret ingredient."

TexasSugar Posted 23 Jun 2011 , 3:55pm
post #5 of 8

Next time, if ya don't have the espresso, I would just make strong coffee and use that in place of the water in the recipe.

As far as this time around, since it's cupcakes you are baking, why not bake one off and taste it and see how it tastes?

kristiemarie Posted 23 Jun 2011 , 6:44pm
post #6 of 8

How much coffee do you put in leah?

chanielisalevy Posted 23 Jun 2011 , 7:27pm
post #7 of 8

I always add coffee . Also, no need to grind up the larger pieces. Simply dissolve in a few tablespoons of boiling water then add to batter. DELICIOUS!

yummy_in_my_tummy Posted 23 Jun 2011 , 7:51pm
post #8 of 8

I agree.... in my doctored WASC recipe, I use 4 Tbs of instant coffee in a teeny bit of water and the coffee smell is REALLY strong, but once it's baked, it doesn't taste as strong as it smells as a batter.

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