After an incredible date night with my husband, I was inspired the following morning to make coffee cupcakes as a yummy waker-upper!
(I just recently got started on baking, and so far, I've only been making cupcakes. Well, I made cookies once, but went straight back to the cutesy cakes).
The recipe for the cupcake is from a Weldon Owen book, Cupcakes & Muffins.
Ingredients:
1stick (125g) butter, softened
2/3 cup (150g) light brown (soft brown) sugar
2 eggs
2 cups (250g) all-purpose (plain) flour
2 tsp baking powder
1/2 cup (120g) sour cream
1/2 cup (125ml) strong black coffee, cooled
Procedure:
Preheat oven to 350F (180C). Line standard muffin pan with paper liners.
Using an electric mixer, beat butter and sugar together until fluffy. Add eggs one at a time, beating well after each addition.
Sift flour and baking powder into a small bowl. Whisk sour cream and coffee together. Fold flour mixture into butter mixture, alternating with sour cream and coffee, beginning and ending with flour.
Spoon mixture into prepared liners to two-thirds full. Bake for 20 to 25 minutes, until a skewer (I use a toothpick) inserted in the center of a cupcake comes out clean.
Cool in pan for 5 minutes, then transfer cupcakes to a wire rack to cool completely.
Vanilla frosting from Martha Stewart's Yellow Cupcakes recipe.
Ingredients:
1/2 teaspoon vanilla extract
Procedure:
In a medium bowl, with an electric mixer, beat butter, confectioners' sugar, milk, and vanilla extract until smooth. Mix in up to 1/2 cup more sugar or a few more teaspoons of milk as necessary to achieve a spreadable consistency.
Wilton chocolate candy sprinkles add bright colors to the frosted cupcakes.
A sweet way to start the day!
Recipes yield 12 cupcakes. Styling and photography by Anji Panganiban.
