Saturday, December 11, 2010
Eggnog Latte Cupcakes
I was invited to a ladies brunch and white elephant exchange (love those!) with a group of good friends. We were equally excited for the chance to all hang out sans kids and laugh, as well as the yummy foods that were going to be served. And then there were the mimosas.....
I decided to bring a cupcake and set out to find a new recipe. I decided to check out a site called The Cupcake Project, a website that was created by a woman who decided to make cupcakes for a friend's wedding, even though she didn't know how to bake. She spent a 9 months making a new cupcake every week for them to try and then decide on 3 for their wedding. She's gone on to do 2 more weddings and now is doing a charity project. So, she's got a lot of cupcake recipes, needless to say.
My heart raced a bit when I saw the recipe for the Eggnog Latte cupcake. The host of the party the host of our Monday morning Smelly Boys play dates. Our routine is to rotate who brings the Starbucks lattes and Nancy loves her Eggnog Latte. So, what could be more fitting?
I think they were delicious. Abe had several of my leftovers. The cupcake has a distinct eggnog flavor and the frosting is different than the average, but very scrumptious. It probably not for kids with the amount of coffee in the frosting, so reserve it for your favorite adult people.
Coffee extract is something you can order online, but I made my own. I made a VERY strong coffee and simmered it in a pot for 30 minutes. Cool and refrigerate until use. It's recommended to do at least the day before. You probably could also take instant coffee and add a little bit of water as a substitute too.
Recipe and photo are from thecupcakeproject.com.
Eggnog Latte Cupcakes
Makes 24 cupcakes
4 cups cake flour (not self-rising)
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
2 sticks (1 cup) unsalted butter, softened
2 cups sugar
2 teaspoons vanilla
4 large eggs
1 3/4 cups eggnog
1/4 cup dark rum
Preheat oven to 350°F. and line twenty-four 1/2-cup muffin cups with paper liners.
Into a bowl, sift together flour, baking powder, baking soda, and salt. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in vanilla.
Add eggs 1 at a time, beating well after each addition, and with mixer on low speed beat in eggnog and rum until just combined.
Add flour mixture in 3 batches, beating until just combined after each addition.
1 cup chilled whipping cream
8 oz mascarpone
2 teaspoon coffee extract
1/4 cup ground coffee
2 to 3 cups confectioner's sugar (depending upon how thick you prefer frosting)
Whip up whipping cream in mixer until soft peaks begin to form. Fold in mascarpone, coffee extract, and coffee grinds. Then while mixing over low speed, slowly add the confectioner's sugar one cup at a time, being careful not to over whip frosting.