Paro x Kloo: Fennel Mocha Cupcake
Closing out AAPI month celebrations with the Fennel Mocha Cupcake made with our friends @fromparo!
Kloo’s Craft Coffee Concentrate in the batter and the frosting, finished with Paro’s Candied Fennel Seeds for a licorice-y crunch you don’t see coming.
Here’s to this month, and every month after.
Ingredients:
CUPCAKE
+ 2oz of Kloo Craft Coffee Concentrate
+ 1 tbsp Kloo Craft Coffee Concentrate
+ 4 tbsp All-purpose flour
+ 2 tbsp Sugar
+ 1 tbsp Cocoa powder
+ ¼ tsp Baking powder
+ Pinch of salt
+ 2 tbsp Milk
+ 1 tbsp Oil or melted butter
+ ¼ tsp Vanilla extract
FROSTING & GARNISH
+ Paro Candied Fennel Seeds
+ 1 tsp Kloo Craft Coffee Concentrate
+ 2 tbsp Softened butter
+ ¼ cup Powdered sugar
+ 1 tsp Cocoa powder
+ Pinch of salt
Instructions:
1. Preheat oven to 350°F.
2. For the cupcake, in a small bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. Add milk, oil, Kloo, and vanilla. Stir until smooth.
4. Pour into a greased ramekin or jumbo muffin liner.
5. Bake for 16–20 minutes, until the top springs back lightly. Let cool before frosting.
6. For the frosting, whip everything together until fluffy and glossy.
7. Frost cupcake, garnish with plenty of Paro’s Candied Fennel Seeds, and enjoy!