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Friday, February 10, 2012

The Cafemom Inspired Cupcake

The Cafemom Inspired Cupcake
In celebration of the social network Cafemom, choosing me for an upcoming YouTube special, I have decided to make a cupcake in their honor to show my gratitude. When I asked the ladies who frequent this social network what type of ingredients I should use to best represent them, I heard things like, anti-depressants, alcohol, drama, and a touch of of the b-word. So I came up with something all on my own.
So I've made a cinnamon cupcake, filled with cream cheese and topped with a coffee butter cream. YUM!

Cinnamon Cupcake
2 sticks of butter (room temp) + 2 tablespoons
2 cups sugar
4 eggs (room temp)
2 3/4 cups of flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons cinnamon
1 cup milk
1 teaspoon vanilla
3/4 cup brown sugar

Cream 2 sticks of butter with sugar for three minutes. Add eggs one at a time mixing between each. In a separate bowl whisk flour, baking powder, salt, and cinnamon together. Measure out milk and add vanilla. Add dry and then wet ingredients in to the butter, sugar, egg mixture in thirds mixing between each. In a saucepan stir together 2 tablespoons of butter and brown sugar until smooth. Add brown sugar and butter to batter, folding with a spatula or wooden spoon. Batter will be lumpy at this point. Scoop in to cupcake liners and bake for 20 minutes at 350.

1 cup sugar
8oz cream cheese (softened)

Mix for about three minutes until smooth. Cut out a small circle on the top of the cupcake, cut out the core, and spoon in a small amount of the filling, then replace the small circle.

2 sticks butter (softened)
5 cups powdered sugar
1/4 cup brewed coffee
1 teaspoon vanilla

Cream butter and 2 cups of the sugar. Add coffee and vanilla and mix well. Add remaining sugar one cup at a time until mix is smooth and well blended. Frost cupcakes and enjoy.

I used a 1M frosting tip and topped it with a coffee bean. 

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