Cupcakes: IngredientsFOR THE SWIRL1/4 cup (1/2 stick or 56.5 grams) unsalted butter (melted)1/3 cup (85 grams) brown sugar1 teaspoon cinnamon
FOR THE CUPCAKES
1 1/2 cups (190 grams) all-purpose flour
1/2 cup (100 grams) sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature
1/2 cup (113 grams) sour cream
2 eggs, at room temperature
1 teaspoon vanilla extract
Cupcake: Directions:1 1/2 cups (190 grams) all-purpose flour
1/2 cup (100 grams) sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature
1/2 cup (113 grams) sour cream
2 eggs, at room temperature
1 teaspoon vanilla extract
1. To make the filling: In a small bowl, stir all of the ingredients together until combined. Set aside until ready for use.
2. To make the cupcakes: Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake papers; set aside.3. In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. Add the butter, sour cream, eggs, and vanilla and beat until smooth. Scrape the bowl, making sure there are no streaks of flour remaining (do not over mix).4. Place 1 1/2 tablespoons of batter in each of the paper liners in the prepared muffin pan. Make a small well in the middle of each cup of batter with a toothpick, Stir the filling to make sure the butter is combined, then spoon a scant 1 teaspoon of the filling into each cup. Use a toothpick to swirl the filling and batter together.5. Add another 1 1/2 tablespoons of batter to each cup and repeat the filling/swirling process.6. Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely before frosting.
2. To make the cupcakes: Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake papers; set aside.3. In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. Add the butter, sour cream, eggs, and vanilla and beat until smooth. Scrape the bowl, making sure there are no streaks of flour remaining (do not over mix).4. Place 1 1/2 tablespoons of batter in each of the paper liners in the prepared muffin pan. Make a small well in the middle of each cup of batter with a toothpick, Stir the filling to make sure the butter is combined, then spoon a scant 1 teaspoon of the filling into each cup. Use a toothpick to swirl the filling and batter together.5. Add another 1 1/2 tablespoons of batter to each cup and repeat the filling/swirling process.6. Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely before frosting.
Coffee Icing: Ingredients2 tablespoons (28 grams) unsalted butter, softened1 cup (125 grams) confectioner’s sugar1/2 teaspoon vanilla extract1 to 2 tablespoons (15 to 30 ml) brewed coffee
Coffee Icing: Directions:1. To make the icing: In a medium bowl, beat the butter and sugar together until light and fluffy. Stir in the vanilla until combined. Add the coffee until desired consistency is reached (I only used 1 tablespoon). For more coffee flavor, add more coffee, but you may need to add additional confectioners’ sugar to keep a good consistency.
2. Ice the cooled cupcakes with the coffee icing. Allow to sit for 15 to 20 minutes, then top with cream cheese frosting.
2. Ice the cooled cupcakes with the coffee icing. Allow to sit for 15 to 20 minutes, then top with cream cheese frosting.
Cream Cheese Frosting: Ingredients:
4 ounces cream cheese, at room temperature
1/8 cup unsalted butter, at room temperature
2 cups confectioners’ sugar
1/2 teaspoon vanilla
1/8 cup unsalted butter, at room temperature
2 cups confectioners’ sugar
1/2 teaspoon vanilla
Cinnamon
Cream Cheese Frosting: Directions:
1. In a large bowl, or the bowl of a standing mixer, beat the cream cheese and butter together until completely combined.
2. Add the sugar, one cup at a time, beating well between each addition.
3. Stir in the vanilla until thoroughly combined.
4. Beat the mixture well, until light and fluffy, adding up to a tablespoon of heavy cream, if the frosting is too stiff.
2. Add the sugar, one cup at a time, beating well between each addition.
3. Stir in the vanilla until thoroughly combined.
4. Beat the mixture well, until light and fluffy, adding up to a tablespoon of heavy cream, if the frosting is too stiff.
5. Top cupcakes with frosting.
6. Sprinkle with cinnamon.
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