Mocha Cupcakes
When it comes to coffee drinking, I'm most certainly a rookie. Coffee, black? No thank you. Expresso? Not a chance. Mocha? Now we're talking. Coffee that tastes, well, a little less like coffee is definitely my cup of proverbial tea.
This month's Martha Stewart's Cupcakes Club assignment was
Mocha Cupcakes.... Yum!
Just a taste of the batter and you know you are in for a treat. The mixture of butter, sour cream, chocolate and extra strong coffee create a full-bodied batter that is determined to bake into something magnificent!
Top off the cupcakes with a fluffy seven-minute frosting and a chocolate-covered coffee bean, and and you've got the perfect afternoon pick-me up.
Don't mind if I do!
This frosting recipe turns out perfectly every time.
To make a mocha frosting recipe, follow the frosting recipe below and at the end, stir in a mixture of 2 tablespoon sugar
1 1/2 teaspoons cocoa powder
1/2 teaspoon instant espresso.
The peaks will soften slightly, but the taste is delicious!
Thanks to Rebecca at Beurrista for this month's baking assignment.
You can find the cupcake recipe on her BLOG!
Mom's Seven Minute Frosting
Betty Crocker Cookbook (circa 1960's)
2 egg whites (1/4 cup)
1 1/2 cups sugar
1/4 teaspoon of cream of tartar or 1 Tablespoon light corn syrup
1/3 cup water
Place ingredients in a double boiler over boiling water and beat with a rotary beater until the mixture stands in stiff peaks, about 7 minutes. Scrape the bottom and sides of the pan occasionally. Fold in 1 tsp vanilla.
This frosting recipe turns out perfectly every time. To make a mocha frosting recipe, follow the frosting recipe below and at the end, stir in a mixture of:
2 tablespoon sugar
1 1/2 teaspoons cocoa powder
1/2 teaspoon instant espresso.
The peaks will soften slightly, but the taste is delicious!
Up NEXT Month: Iced Pistachio Cupcakes.
Why don't you bake along with us!
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Miz Helen