I was looking for something sweet to eat & have been loving making cupcakes. Could it be that I was given a great cupcake holder for my wedding shower?? When I saw this recipe on this blog - I had to make it. I really like these ~~ the icing was great. Glad to have found this recipe.
Mocha Cupcakes
adapted from Taste of Home
1-1/2 cups all-purpose flour
1 cup sugar
1/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup cold brewed coffee
1/2 cup vegetable oil
3 teaspoons cider vinegar
3 teaspoons vanilla extract
In a small mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. In a small bowl, whisk the eggs, coffee, oil, vinegar and vanilla. Add to dry ingredients; mix well.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.
Peppermint Frosting
1 cup (2 sticks) butter, softened
2 teaspoons peppermint extract (You could decrease this to 1 tsp for more subtle peppermint flavor)
1 box (16 ounces) confectioners' sugar, sifted
2 tablespoons milk
4 candy canes crushed
Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add Peppermint Extract; mix well.
Gradually beat in confectioners' sugar, beating until well blended after each addition, frequently scraping sides and bottom of bowl.
Add milk; beat until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk. Last, add in crushed peppermint bits. Store in refrigerator up to 2 weeks. Rewhip before using.
1 comment:
Yay! Thanks for trying this recipe! That icing is SOOO good!
Post a Comment