Saturday, April 23, 2011

Cupcakes Week 5

Happy Easter everyone! And in honor of easter how about these little beauties

Cadbury Creme Egg Cupcakes
18 Cadbury Creme eggs, frozen
3 ounces good-quality bittersweet chocolate
1 cup strong, hot brewed coffee
2 large eggs
2/3 cup vegetable oil
1 cup buttermilk
1 teaspoon vanilla
2 cups sugar
2 cups all-purpose flour
1 cup good-quality unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon kosher salt

Preheat the oven to 350 degrees F. In a small bowl, mix together the chocolate and the hot coffee until the chocolate dissolves. Set aside until the coffee mixture cools.

In a separate large bowl, with an electric mixer on medium speed, beat the eggs for 2-3 minutes, until pale in color and almost doubled in volume. Add the vegetable oil, buttermilk, and vanilla, and beat until combined. Add the coffee and chocolate mixture, and again beat until combined.

Add the sugar, flour, cocoa powder, baking powder, and salt, and mix just until the batter comes together and no white streaks of flour are visible. Take care not to overmix, as this will make your cupcakes tough.

Divide the batter into lined cupcake tins, filling them three quarters full. Place a frozen Cadbury Creme egg in the center of each cupcake. Bake for 20 to 25 minutes, until the tops of the cupcakes spring back when lightly pressed (or a toothpick inserted in the center of one of the cupcakes comes out clean).

Marshmallow Buttercream Frosting

1 cup unsalted butter, softened
1 jar (7 ounce size) marshmallow cream
1 cup confectioners' sugar
1 teaspoon vanilla extract

In a medium mixing bowl, beat butter with mixer at medium speed until creamy. Beat in marshmallow cream. When well blended, beat in confectioners' sugar and vanilla.

Increase speed and beat for 3 or 4 minutes, until fluffy.

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