Almond Espresso Cupcakes

I love espresso! I love how smooth and intense it can be, and I love how bold of a flavor it has. The lightness and sweetness of the almond compliments it perfectly, making for a cupcake match made in heaven! 



Yields about 24

Cupcakes:

2 cups all-purpose flour

1 tbsp baking powder

1/4 cup cornstarch

1 1/2 cup almond milk

4 egg whites

1 1/2 cup sugar

1/2 cup sweet cream, salted butter {softened}

1 tsp vanilla extract

1 1/2 tsp almond extract


Frosting/Syrup:

1/3 cup brewed espresso (or strong coffee)

2 tbsp raw sugar

1 cup butter

3 cups confectioners' sugar

In a medium bowl, whisk together the flour, cornstarch, and baking powder; set aside.

In a small bowl, whisk together the almond milk and egg whites; set aside.

Beat the sugar and butter with an electric mixer until all of the sugar is combined, then add the vanilla and almond extract.

While still beating, alternate adding half of the flour mixture, then half of the egg white/almond milk mixture until they are both completely combined. 

Fill cupcake cups halfway, and bake on 350 for 20-25 minutes.

Combine hot brewed coffee with the raw sugar until it dissolves completely. Add the vanilla and almond extracts.

Brush this coffee syrup on the tops of the cupcakes to add some of the coffee flavor into the cupcakes. When you are done, don't throw out the syrup! You'll need it for the frosting!

For the frosting, beat the butter until it is light and fluffy. Add in the rest of the syrup, and keep beating for 3 to 5 minutes...it will look like it is separating, but adding the sugar will fix that, so don't worry!! :)

Beat in the confectioner's sugar one cup at a time. Beat for 3 to 5 minutes to make the frosting nice and fluffy.

Pipe the frosting with a closed star tip.

Top with slivered almonds and sifted cocoa powder.

Enjoy your cupcakes with a cup of shot of espresso!

Snickerdoodle Cupcakes

Snickerdoodle cookies are one of those classic cookies that I remember eating all the time as a kid. They were always warm and chewy, with just a hint of spice...they were like little hugs! :) I don't know why I never thought of making them into a cupcake, but I'm glad I finally did.

Snickerdoodle Cupcakes

Yields 24+

Cupcakes:

2 cups all-purpose flour

1 tbsp baking powder

1/4 cup cornstarch

1 tbsp cinnamon 

1 1/2 cup almond milk

4 egg whites

1 1/2 cup sugar

1/2 cup sweet cream, salted butter {softened}

1 tbsp vanilla extract


Frosting:

1/2 cup unsalted butter, softened

4 ounces cream cheese

1 teaspoon vanilla

2 cups confectioner's sugar



Directions:

In a medium bowl, whisk together the flour, cornstarch, baking powder, and cinnamon; set aside.

In a small bowl, whisk together the almond milk and egg whites, and set aside.

Beat the sugar and butter with an electric mixer until all of the sugar is combined, then add the vanilla extract.

While still beating, alternate adding half of the flour mixture, then half of the egg white and almond milk mixture until they are both completely combined. 

Fill cupcake cups halfway, and bake on 350 for 20-25 minutes.

For the frosting, beat the butter, cream cheese, and vanilla with an electric mixer until smooth {about 5 minutes}. Be sure to have softened the butter slightly before hand so there aren't clumps of butter in your yummy frosting.

Gradually beat in the confectioner's sugar, about a half a cup at a time. I suggest sifting it in so there aren't lumps in it, because like I said before, no one likes lumpy frosting.

Beat for 3 to 5 minutes after everything is combined to get the frosting smooth and fluffy.

Pipe with a star tip from the center around in a circle to make a rosette.

Top with sprinkled cinnamon sugar, and enjoy!

Here's a picture of my decorating setup...I know for a long time I struggled with organization, but I found a way that works for me...I hope maybe it can help some of you too.

I use the cylinder to put the piping bag inside of while I fill it with frosting. It just makes for an easier {and a lot less mess!} frosting process. If you would like to order one shoot me an email! My dad is a functional potter and he make them. Enjoy this week's recipe guys!

Black and White Cupcakes

This week I did a cupcake-y take on the classic idea of black and white. There are black and white movies, pictures, parties, even cookies, so I thought why not a cupcake too? The vanilla buttercream pairs perfectly with the chocolate cupcakes, and makes me want to have a black and white party! Enjoy!

Black and White Cupcakes

Yields 24+ {about 30}

Cupcakes:

1 cup butter

1/2 cup semisweet chocolate chips

1 cup unsweetened cocoa powder

1 1/4 cup all-purpose flower

1/4 cup cornstarch

1 teaspoon baking soda

1 1/2 teaspoon baking powder

4 eggs

1 cup granulated sugar

1/2 cup brown sugar

2 teaspoons vanilla

1 cup almond milk

Frosting:

1 1/2 cup butter

1/2 cup shortening

4 cups confectioner's sugar

2 tbsp vanilla

Directions:

Melt the butter and chocolate together in the microwave.

In a medium bowl, whisk together the cocoa powder, flour, cornstarch, baking soda, and baking powder.

In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.

Add the cooled butter/chocolate and beat until smooth.

While still beating, add half of the flour mixture, then half of the almond milk.

Repeat until everything is added. Stir until just combined

Bake on 350 for 20-25 minutes

For  the frosting, beat the butter and shortening together until they are smooth and combined {about 5 minutes}.

One cup at a time, beat in the confectioner's sugar. Make sure you scrape down the sides of the bowl after each addition so that the end result won't be lumpy.

After all of the sugar is added, beat in the vanilla extract.

Pipe the frosting with a star tip onto the cooled cupcakes.

If you want to top the cupcakes with something, try shaved white chocolate and pearl sprinkles. I liked leaving them just plain, but the toppings looked pretty too.

Chocolate-covered Strawberry Cakes

Chocolate-covered strawberries are one of those things that people tend to not remember about until they are placed in front of us...then we can't fathom how we ever forgot about them. They can be a fancy, romantic dessert, or fun for kids at parties...everyone loves chocolate-covered strawberries! These little cakes are a sweet spin-off of the classic dessert. Enjoy!

Chocolate-covered Strawberry Cakes

Yields 24+ {about 30}

Cakes:

1 cup butter

1/2 cup semisweet chocolate chips

1 cup unsweetened cocoa powder

1 1/4 cup all-purpose flower

1/4 cup cornstarch

1 teaspoon baking soda

1 1/2 teaspoon baking powder

4 eggs

1 cup granulated sugar

1/2 cup brown sugar

2 teaspoons vanilla

1 cup almond milk

Frosting:

2 cups butter

1/4 cup semisweet chocolate chips

1/2 cup cocoa powder

2 tbsp vanilla extract

4 cups confectioner's sugar

fresh strawberries

Directions:

Melt the butter and chocolate together in the microwave.

In a medium bowl, whisk together the cocoa powder, flour, cornstarch, baking soda, and baking powder.

In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.

Add the cooled butter/chocolate and beat until smooth.

While still beating, add half of the flour mixture, then half of the almond milk.

Repeat until everything is added. Stir until just combined

Bake in sprayed cupcake pans {without liners} on 350 for 20-25 minutes

The cakes will not rise a lot because they are dense {almost between a light cake and a brownie}. While you wait for them to cool, dice some strawberries, and make the frosting.

The strawberries just need to be cut into small chunks like so:

For the frosting:

In a large bowl using an electric mixer, beat together the butter until creamy and smooth. Add the cocoa powder and vanilla extract, and mix until combined.

Melt the semisweet chocolate chips in the microwave with a little bit of the butter to help melt them. Once it has cooled, pour it into the frosting and beat well.

Slowly add the confectioner's sugar 1 cup at a time; beating well after each addition, and make sure the sugar is evenly combined.


Assembly:

Cut the cakes in half horizontally, separating the top from the bottom.

Using a star tip, pipe the frosting in a circle around the outside of the bottom half of the cake. 

Fill the empty center with a little of the chopped strawberries.

Place the top half of the cake back on top, and gently press down; not too hard, you just want to make sure they will stay together.

Spritz a dollop of frosting on top and press a half of a strawberry on top.

Top with shaved and drizzled chocolate, and enjoy! Cover and refrigerate to store.