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Saturday, March 7, 2015

Peppermint Mocha Cupcakes

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

  • 1/2 cup flour
  • 1/2 cup light brown sugar
  • 3 tablespoons butter, at room temperature
  • 1/2 cup milk
  • 2 tablespoons dutch-processed cocoa powder
  • 1 tablespoon instant espresso powder (*)
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 egg, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 1 1/2 cups confectioners' sugar
  • 1 teaspoon peppermint extract
  • food coloring (optional)

Recipe

  • 1 preheat oven to 350.
  • 2 line or grease and flour 6 wells in a cupcake pan.
  • 3 in a large bowl, cream the butter and sugar.
  • 4 add the egg and vanilla, mix thoroughly.
  • 5 mix together the cocoa powder, espresso powder and milk in a small bowl or measuring cup and set aside.
  • 6 add flour, baking powder and salt to the butter mixture.
  • 7 add the milk mixture to the rest of the batter and beat until well combined.
  • 8 fill each well 2/3 of the way full.
  • 9 bake 12-15 minutes or until a toothpick inserted the center of a cupcake comes out clean or with just one or two dry crumbs.
  • 10 cool briefly in the pan, then remove cupcakes to wire racks to cool completely before icing with peppermint cream cheese frosting.
  • 11 ice, then sprinkle.
  • 12 for frosting:.
  • 13 in a large bowl, beat together all ingredients until well blended.
  • 14 frost on cooled cupcakes or cake.

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