Monday, December 19, 2011

For National Cupcake Day...Devil's Food Cupcakes with Peppermint Frosting

So to continue with the holiday themed baking, a suggestion to make these cupcakes was sent my way.     What are they...devil's food cake + peppermint cream cheese frosting + half of a peppermint Joe Joe dipped in chocolate!  Suggestions make my life so much easier, because seriously there are some many recipes I want to try, which sometimes makes it hard to narrow down what to bake.  Well I thought these would be fun and they let me try a new technique with the fun swirl on top.  I also just happened to have brought these in to my office last Thursday which just also happened to be National Cupcake Day!  P.S. Totes easy to do!  I also tried folding in the egg whites as the last step with the hopes of making these cupcakes super light and fluffy.  I will definitely be doing this more often!  They came out super light, moist and fluffy.  If you like peppermint, you should definitely try these.  

In other news the year is coming to a close and Christmas is right around the corner.  The count down in my coworker's office is down to single digits and come Wednesday I will once again be heading South.  

The question I leave you with is...what are you most looking forward to during the holidays?  Because I can not wait to see my friends and family!  Happy Holidays!

Butter and sugar creamed together.

Dry ingredients whisked into the wet with the coffee and milk.

Egg whites ready to be folded in.

Loved trying this technique with the red color icing gel.  

Devil's Food Cupcakes:
*makes approximately 22-24 cupcakes
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups sugar
2 large eggs, room temperature, yolks and whites separated
1 teaspoon vanilla
9 tablespoons unsweetened cocoa powder
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3/4 cup strong coffee, room temperature
1/4 cup skim milk

1.  Preheat oven to 350 degrees F.  Line two cupcake tins with a total 23 cupcake liners and spray with non-stick cooking spray.

2.  In a large mixing bowl, cream together butter and sugar until well combined.  Add in vanilla and egg yolks, mix well until combined.  If the batter appears dry whisk in 1/4 cup of the coffee.

3.  In another large mixing bowl sift together cocoa powder, flour, salt, baking soda and baking powder.

4. Combine milk and remaining coffee in a measuring cup.

4.  Add the flour and coffee mixtures to the sugar-butter mixture, alternating between flour and coffee, mixing between the addition of each.  Begin and end with flour.

5.  In a small mixing bowl, using an electric mixer, whisk egg whites until stiff peaks form but are not dry.  Gently fold egg whites into cake batter, just until combined.

6.  Using a tablespoon or small cookie scoop, scoop two tablespoons or scoops into each cupcake liner.

7.  Bake for 18-20 minutes, or until tester comes out clean.  While cupcakes are baking prepare frosting.

Peppermint Frosting:
1-8 oz package 1/3 fat cream cheese, softened
1/2 stick (1/4 cup) unsalted butter, softened
1 teaspoon peppermint extract
3 cups powdered sugar, sifted
1/4 teaspoon red icing color gel

1.  In a large mixing bowl, using an electric mixer, cream together cream cheese and butter until well combined, light and fluffier.

2.  Mix in the peppermint extract until well incorporated.

3.  Whisk in powdered sugar, one cup at a time until frosting has reached desired consistency.  Should be smooth and creamy, not stiff.

4.  Using a piping bag and a toothpick, dip the toothpick in the icing color gel and line the piping bag with three thin lines of the gel, from the tip of the bag to almost to the top.  Then using a spoon, carefully put the peppermint frosting in the bag.  Gently squeeze some of the frosting back into the bowl until the red gel starts to show through.  Then begin piping frosting on to the cupcakes.  Enjoy!

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