Friday, April 15, 2005

Cupcakes, cupcakes, cupcakes.


Kahlua Chocolate Cupcakes

  • 3 eggs, separated
  • 3/4 cup granulated sugar
  • 1/2 cup butter
  • 1 cup light brown sugar, packed
  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 tsp. baking soda
  • 3/4 cup strong cold coffee
  • 3/4 cup Kahlua

Preheat oven to 350 degrees F. and fill two dozen cupcake tins with liners. In a medium bowl, or in the bowl of a stand mixer, beat egg whites until frothy; then beat in sugar until stiff peaks form. Set aside. Cream butter and brown sugar until fluffy. Beat in egg yolks one at a time. Sift flour, cocoa and baking soda together. Add to creamed mixture alternately with coffee and Kahlua; blend well. Fold egg whites into batter. Fill prepared cupcake cups to 2/3 full. Bake 20 to 25 minutes or until a toothpick inserted in center comes out clean. Remove cupcakes from tins and cool on rack completely before frosting. Makes 2 dozen cupcakes


Guinness Cupcakes

  • 1 cup unsalted butter
  • 1 cup Guinness stout
  • 2/3 cup Dutch-processed cocoa powder, sifted
  • 1 cup brown sugar
  • 1 tsp salt
  • 2 cups flour
  • 1 cup sugar
  • 1 1/4 teaspoons baking soda
  • 2 eggs
  • 1/2 cup sour cream (not low fat kind)
Preheat oven to 350°F. Fill two dozen cupcake cups with paper liners.

In a saucepan, heat the butter, Guinness, cocoa and brown sugar, whisking often, until the butter is melted and the mixture is smooth. Remove from heat and allow to cool to room temperature.
Into the work bowl of a stand mixer (or into a large mixing bowl), sift together salt, flour, white sugar and baking soda. Add the cooled Guinness mixture and beat on medium for 1 minute. Add eggs and sour cream and beat on medium for 2 minutes or until smooth.

Divide the batter evenly amongst the cupcake cups. Bake in preheated oven 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean. Cool in pan 20 minutes, then remove and transfer to a cooling rack until completely cooled.