I decided to make these for a particular coffee addict I know. I imagine she has a kitchen cabinet dedicated to all the coffee mugs her friends & family give her as gifts. It seems like every time I see her, there's a different mug in her hand.
I love me some coffee as well. An older brother got me started on it when I was real young. I remember him having probably about 10 different flavors and roasts that he'd rotate and let me drink a few sips to try. Me, being 6 years old, couldn't really tell the difference but I had an idea of what he was talking about. Now that I drink about one cup every weekday, I can only tell what fresh coffee tastes like. Flavors and roasts still don't make much of a difference to me, but I so do enjoy my cup in the wee hours of the morn.
This cupcake asked for ground hazelnuts and finding hazelnuts in April wasn't the easiest thing in world to do. I wandered around the coffee and nut aisles of the grocery stores, thinking they would be cracked, bagged and ready to go. When there was no such thing, I wandered around the produce aisle to find a bin of assorted shelled nuts. The next step was to figure out what the hell shelled hazelnuts look like. So, after googling hazelnuts, I had to sift through the bin and pick em out, one by one. Then, grind them in a food processor.
So anyway, the extra love that went into these cupcakes by handpicking, roasting and grinding the hazelnuts were well received. Extra love makes everything extra tasty. And the frosting is a swiss meringue buttercream, which also require extra care than your standard American buttercreams. But all the work and attention for a swiss meringue buttercream is soooo worth it. SMBCs are now, my most absolutely favorite type of frosting. They're so light & fluffy and perfectly sweet enough.
So, from a mathematical stand point, these cupcakes should be AH-MAY-ZING. And in my coffee-fiend buddy's opinion, they were, but to me, I'm as indifferent to them as I was since I was a kid with coffee flavors. Don't get me wrong! They were delicious, but coffee fanatics will probably appreciate them more than those who can't tell the difference from cappuccino from a foamy Dunkin Donuts coffee.
I love me some coffee as well. An older brother got me started on it when I was real young. I remember him having probably about 10 different flavors and roasts that he'd rotate and let me drink a few sips to try. Me, being 6 years old, couldn't really tell the difference but I had an idea of what he was talking about. Now that I drink about one cup every weekday, I can only tell what fresh coffee tastes like. Flavors and roasts still don't make much of a difference to me, but I so do enjoy my cup in the wee hours of the morn.
This cupcake asked for ground hazelnuts and finding hazelnuts in April wasn't the easiest thing in world to do. I wandered around the coffee and nut aisles of the grocery stores, thinking they would be cracked, bagged and ready to go. When there was no such thing, I wandered around the produce aisle to find a bin of assorted shelled nuts. The next step was to figure out what the hell shelled hazelnuts look like. So, after googling hazelnuts, I had to sift through the bin and pick em out, one by one. Then, grind them in a food processor.
So, from a mathematical stand point, these cupcakes should be AH-MAY-ZING. And in my coffee-fiend buddy's opinion, they were, but to me, I'm as indifferent to them as I was since I was a kid with coffee flavors. Don't get me wrong! They were delicious, but coffee fanatics will probably appreciate them more than those who can't tell the difference from cappuccino from a foamy Dunkin Donuts coffee.
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