2.28.2012

Irish Coffee Cupcakes

Yep, that what I said, Irish coffee, cupcakes.  How can you go wrong?  It's two of my favorite things, coffee and cupcakes.
For The Cupcakes
    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 cup boiling water
    • 2 tablespoons instant-espresso powder
    • 1/4 cup whole milk
    • 1 stick unsalted butter, room temperature
    • 1/2 cup granulated sugar
    • 1/2 cup packed light-brown sugar
    • 2 large eggs
  • For The Frosting

    • 1 cup heavy cream
    • 1 tablespoon confectioners' sugar
    • 1 tablespoon whiskey
    • Instant-espresso powder, for dusting

Directions

  1. Preheat oven to 350 degrees. Make the cupcakes: Whisk together flour, baking powder, baking soda, and salt. Pour water over espresso powder; let cool. Combine espresso with milk. Beat butter and granulated and brown sugars with a mixer on medium speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with espresso-milk mixture, beginning and ending with flour (batter may look broken).
  2. Fill 15 cups (of two 12-cup muffin tins) three-quarters full. Bake until a toothpick inserted into the centers comes out clean, 20 to 22 minutes. Let cool; turn out cupcakes from tins.
  3. Make the frosting: Whisk together cream and confectioners' sugar until medium peaks form. Add whiskey; whisk until slightly stiff peaks form.
  4. Top each cupcake with 2 tablespoons frosting; dust with espresso powder.


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