Cinnamon Mocha Cupcakes
Like to end a meal with a little something sweet? Edna Hoffman's chocolaty cupcakes do the trick for family and friends in Hebron, Indiana. “This dessert is fast and fuss-free,” she promises.
* 8 Servings
* Prep: 15 min.
* Bake: 20 min. + cooling
Ingredients
* 1/4 cup butter, softened
* 2/3 cup sugar
* 1 egg
* 1/2 teaspoon vanilla extract
* 3/4 cup plus 2 tablespoons all-purpose flour
* 1/4 cup baking cocoa
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/4 teaspoon baking powder
* 1/4 teaspoon ground cinnamon
* 1/4 cup strong brewed coffee, room temperature
* 3 tablespoons buttermilk
* 1 cup chocolate frosting
* 3/4 teaspoon instant coffee granules
* 1 teaspoon hot water
Directions
* In a small bowl, cream the butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, salt, baking powder and cinnamon; add to creamed mixture alternately with coffee and buttermilk, beating well after each addition.
* Fill paper-lined muffin cups half full with batter. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
* Place the frosting in a bowl. Dissolve coffee granules in hot water; stir into frosting until smooth. Frost cupcakes. Yield: 8 cupcakes.
Nutritional Analysis: 1 cupcake equals 325 calories, 13 g fat (5 g saturated fat), 42 mg cholesterol, 391 mg sodium, 50 g carbohydrate, 1 g fiber, 3 g protein.
Cinnamon Mocha Cupcakes published in Cooking for 2 Fall 2005, p35
Like to end a meal with a little something sweet? Edna Hoffman's chocolaty cupcakes do the trick for family and friends in Hebron, Indiana. “This dessert is fast and fuss-free,” she promises.
* 8 Servings
* Prep: 15 min.
* Bake: 20 min. + cooling
Ingredients
* 1/4 cup butter, softened
* 2/3 cup sugar
* 1 egg
* 1/2 teaspoon vanilla extract
* 3/4 cup plus 2 tablespoons all-purpose flour
* 1/4 cup baking cocoa
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/4 teaspoon baking powder
* 1/4 teaspoon ground cinnamon
* 1/4 cup strong brewed coffee, room temperature
* 3 tablespoons buttermilk
* 1 cup chocolate frosting
* 3/4 teaspoon instant coffee granules
* 1 teaspoon hot water
Directions
* In a small bowl, cream the butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, salt, baking powder and cinnamon; add to creamed mixture alternately with coffee and buttermilk, beating well after each addition.
* Fill paper-lined muffin cups half full with batter. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
* Place the frosting in a bowl. Dissolve coffee granules in hot water; stir into frosting until smooth. Frost cupcakes. Yield: 8 cupcakes.
Nutritional Analysis: 1 cupcake equals 325 calories, 13 g fat (5 g saturated fat), 42 mg cholesterol, 391 mg sodium, 50 g carbohydrate, 1 g fiber, 3 g protein.
Cinnamon Mocha Cupcakes published in Cooking for 2 Fall 2005, p35
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