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Picture from opensourcefood Image Credit: kimmallari |
Mocha
Cupcakes with Vanilla Butter Cream Frosting
Ingredients:
In
one medium bowl combine:
1 ⅓ cup flour
½ cup
unsweetened cocoa powder (I used Hershey's brand)
1 teaspoon
baking powder
½ teaspoon
baking soda
¼ teaspoon salt
¼ teaspoon
ground cinnamon
In
another bowl, combine:
1 ½ teaspoon
coffee powder (I used hazelnut-flavored coffee) dissolved in ½ cup hot water
1 teaspoon
pure vanilla extract
½ cup whole
milk (sour cream or yogurt would do)
In a
third bowl, mix and cream:
1 stick
unsalted butter (softened)
1 cup sugar
1 egg
Vanilla
Butter cream Frosting:
1 stick
unsalted butter (softened)
3 cup
confectioner's sugar
¼ cup milk
1 teaspoon
pure vanilla extract
Food coloring
Preparation:
Preheat the
oven at 350°F and
line the muffin pan with paper baking cups.
Add half of
the flour mixture to the egg mixture and beat well, scraping down the sides of
the
bowl as you go.
Add the
coffee mixture and the remaining flour mixture and mix thoroughly.
Fill the
prepared muffin pan ⅔ full.
Bake in the
oven for 20 minutes or until the cake tester comes out clean.
Once done,
set it aside to cool.
Cream the
butter and half of the sugar with a mixer until fluffy.
Add the milk
and vanilla.
Then, add the
rest of the sugar.
Mix well
until it reaches a 'spreadable' consistency.
I divided the
frosting into thirds and added drops of food coloring to produce, green, blue
and
yellow frosting.
Choose
whatever color(s) you like.
Should you
prefer the frosting less sweet, you may use less of the confectioner's sugar.
Start
frosting once the cupcakes have cooled.
Enjoy this
recipe and many more when visiting opensourcefood
This work is
licensed under a Creative Commons Attribution-Share Alike 3.0 License
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