The cupcakes I tried…

  • Mocha Cupcakes with Espresso Buttercream Frosting
  • Vanilla Cupcakes with Chocolate Buttercream Frosting and toasted coconut
  • Snickerdoodle Cupcakes with cream cheese frosting

Father Ed and Jan liked the Vanillia cupcakes.

Linda liked the Snickerdoodle cupcake.

I am bringing the rest into school for the final tasting.

Mocha Cupcakes

Yield: 12 cupcakes

Prep Time: 15 minutes Baking Time: 17-20 minutes

1-1/3 all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup whole milk
½ cup strong brewed coffee
1½ teaspoons espresso powder
1 teaspoon vanilla extract
½ cup (1 stick) unsalted butter, at room temperature
½ cup granulated sugar
½ cup light brown sugar
1 egg, at room temperature

1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.

2. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.

3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt.

4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.

5. Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.

Espresso Buttercream Frosting

Makes enough to frost 12 cupcakes

1 cup (2 sticks) unsalted butter, at room temperature
2½ cups powdered sugar
1½ teaspoons vanilla extract
1½ teaspoons espresso powder

1. Mix the espresso powder into the vanilla until dissolved; set aside.

2. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.

Vanilla Cupcakes
Yields 1 Dozen

Ingredients:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup salted butter, softened and diced into pieces
1 large egg, at room temperature
2 large egg yolks, at room temperature
1 1/2 tsp vanilla extract
1/2 cup sour cream

Directions:
Preheat oven to 350 degrees.  In a large mixing bowl, whisk together flour, granulated sugar, baking powder and salt.  Add in butter, egg, egg yolks, vanilla and sour cream then beat ingredients together with an electric mixer on medium speed for 30 seconds until mixture is smooth (don’t over-mix, if necessary, using a rubber spatula stir the batter until the flour is fully incorporated after the allotted 30 seconds).   Divide mixture evenly between 12 paper lined muffin cups (they should each be about 2/3 full).  Bake cupcakes for 20 – 25 minutes, until lightly golden and a toothpick inserted into center of cupcake comes out clean.  Allow to cool completely before frosting.

Chocolate Buttercream Frosting

Ingredients:
2 cups powdered sugar
1/3 cup salted butter, softened
2 Tbsp heavy cream
1/2 tsp vanilla extract
1 Tbsp cocoa powder
Yellow and red food coloring gel

Directions:
In a large mixing bowl, using an electric mixer, whip together powdered sugar, butter, cream and vanilla for 1 minute until very smooth and fluffy.  Scoop out 2 1/2 tablespoons of the frosting (without cocoa powder) into a small bowl and tint it with yellow and red gel food coloring (you won’t need much and a tiny bit of red goes a long way so take it easy with the coloring).  Add cocoa powder to remaining non-tinted frosting mixture and using electric mixer, whip until well combine.

Snickerdoodle cupcakes

Yield: 28 cupcakes

Prep Time: 25 min

Cook Time: 20 min

Ingredients:

CAKE:
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 Tablespoon ground cinnamon
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/4 cups whole milk

ICING:
12 ounces cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 pound powdered sugar, sifted
2 Tablespoons brown sugar
1/2 Tablespoon vanilla extract
1 teaspoon ground cinnamon

TOPPING:
2 Tablespoons sugar + 1/2 teaspoon ground cinnamon

Directions:

1. Preheat oven to 350 degrees F. Line 28 muffin tins with paper liners.

2. Sift together both flours, baking powder, salt and cinnamon.

3. In a large mixing bowl, cream together butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Add the flour mixture in three parts, alternating with additions of milk, beating until combined after each addition.

4. Divide batter evenly among lined cups, filling each about 3/4 full. Bake about 20 minutes, or until toothpick inserted into the center of one of the cupcakes comes out clean. Remove to a wire rack to cool completely before icing.

5. Prepare frosting: In a medium bowl, use electric mixer to blend cream cheese and butter. Add sugars, vanilla and ground cinnamon. Spread onto cooled cupcakes, or scoop into piping bag and pipe on the frosting decoratively. Place sugar-cinnamon mixture in a fine sieve and tap it lightly over the cupcakes to give them a light sprinkle.

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