Tuesday, 16 October 2012

Adult Cupcake Recipe - Contains Alcohol

Two missing Cupcakes ... 
The first mention of the cupcake can be traced as far back as 1796, when a recipe notation of "a cake to be baked in small cups" was written in American Cookery by Amelia Simmon. 

In the early 19th century, there were two different uses for the name cup cake or cupcake. In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or molds and took their name from the cups they were baked in. This is the use of the name that has remained, and the name of "cupcake" is now given to any small cake that is about the size of a teacup



Cupcakes

1.5 cups flour
2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
2 eggs
1 tsp vanilla essence
1 tsp instant coffee
1/2 cup milk
1/2 cup oil
1/2 cup semi-sweet chocolate chips
1/2 dark chocolate bar (grated)

Mix the dry ingredients in a bowl. In a separate bowl, mix the wet ingredients. Combine the wet and dry ingredients and add the chocolate chips and grated chocolate. Pour into 12 large muffin containers (3/4 full) and bake for 18 minutes at 350F.

Icing

3 cups icing sugar

100g butter
2 tbs milk
1/4 cup high quality dark coco (optional)
1/4 cup Your favourite coffee liqueur (Kahlua or Baileys)

In a standmixer, mix all the ingredients until well blended. You can also use a hand mixer.

TIP: If the icing is too stiff, just add a little bit of milk until the desired consistency is achieved.

Use the Decorator to ice the cupcakes.

Decorations

Coloured large granule sugar (you can purchase these at fine food stores or bulk stores). Sprinkle over iced cupcakes.

No comments:

Post a Comment