Text 22996, 87 rader
Skriven 2015-01-17 08:40:38 av Dave Drum (1:261/38.0)
Ärende: BH+G 2483
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mochaccino Cupcakes
 Categories: Cakes, Desserts, Chocolate, Dairy
      Yield: 30 servings

    3/4 c  Butter
      3 lg Eggs
  1 3/4 c  All-purpose flour
      1 c  Unsweetened cocoa powder
      1 ts Baking soda
    3/4 ts Baking powder
    1/2 ts Salt
      1 c  Milk
    1/2 c  Strong brewed coffee;
           - cooled
      2 c  Sugar
      2 ts Vanilla
      1 c  Dark, bittersweet, or
           - semisweet chocolate pieces
     30    Creme-filled rolled wafer
           - cookies, like Pirouettes
           Unsweetened cocoa powder or
           - ground cinnamon (opt)

MMMMM---------------------COFFEE BUTTERCREAM--------------------------
    1/3 c  Butter
      4 c  Powdered sugar
      3 tb Strong brewed coffee;
           - cooled
      1 ts Vanilla
           Strong brewed coffee; cooled
           - (opt)

  Allow butter to stand at room temperature for 30 minutes.
  In a large mixing bowl beat butter with an electric mixer
  on medium speed until smooth. Gradually add 1 cup of the
  powdered sugar, beating well. Beat in the 3 tablespoons
  brewed coffee and the vanilla. Gradually beat in the
  remaining powdered sugar. If necessary, beat in additional
  brewed coffee until buttercream reaches spreading
  consistency.

  Allow butter and eggs to stand at room temperature for 30
  minutes. Grease and flour thirty 2-1/2-inch muffin cups
  (or line with paper bake cups). In a medium bowl stir
  together flour, the 1 cup cocoa powder, the baking soda,
  baking powder, and salt. In a 2-cup glass measuring cup
  combine milk and coffee. Set aside.

  Preheat oven to 350øF/175øC.

  In a large mixing bowl beat butter with an electric mixer
  on medium to high speed for 30 seconds. Gradually add
  sugar, about 1/4 cup at a time, beating on medium speed
  until combined. Scrape sides of bowl; beat for 2 minutes
  more. Add eggs, one at a time, beating well after each
  addition. Beat in vanilla. Alternately add flour mixture
  and milk mixture to butter mixture, beating on low speed
  after each addition just until combined. Stir in chocolate
  pieces.

  Spoon batter into prepared muffin cups, filling each about
  three-fourths full. Use the back of a spoon to smooth out
  batter in cups.

  Bake about 18 minutes or until tops spring back when
  lightly touched. Cool cupcakes in muffin cups on wire
  racks for 5 minutes. Remove cupcakes from muffin pans.
  Cool completely on wire racks.

  Using a pastry bag fitted with a star tip, pipe Coffee
  Buttercream onto cupcakes. Insert wafers. If desired, dust
  with additional unsweetened cocoa powder.

  Better Homes & Gardens | December 2014

  MM Format by Dave Drum - 22 December 2014

  Uncle Dirty Dave's Archives

MMMMM

... Why does round pizza come in a square box?

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)