Need something super-simps for Cinco de Mayo? Tryout these cupcakes. I adapted the recipe from the book "Cupcakes! from the Cake Mix Doctor". I frosted mine as flowering cacti, but don't let that scare you away from making these cupcakes! They are so delicious . .. lightly flavored with cinnamon and very airy. No need to frost them all fancy-like if you don't want to :)
Mexican Hot Chocolate Cupcakes with Buttercream Frosting
Yied 22-24 Cupcakes
Cupcake Ingredients:
1 package (18.25 ounces) Chocolate Cake Mix
1 Cup Buttermilk
1/2 Cup Vegetable Oil
3 Large Eggs
1 Teaspoon Vanilla
1 Teaspoon Cinnamon
Basic Buttercream Frosting
Step 1: Preheat oven to 350 degrees Fahrenheit. Prepare you cupcake pans with liners and set aside.
Step 2: In a large bowl, add the cake mix, buttermilk, oil, eggs, vanilla and cinnamon. Blend with an electric mixer on low for 3 seconds, until slightly moistened. Stop the mixer, scrape the sides down and then mix again with the mixer for 2 minutes at medium speed.
Step 3: Distribute the batter among the cupcake liners and bake for 16-20 minutes or until they spring back when lightly pressed with your finger. Remove from oven and let cook completely before frosting.
Basic Buttercream Frosting Ingredients:
8 Tablespoons Butter (1 Stick) at room temperature
3 Cups Powdered Sugar
3 - 4 Tablespoons Milk
1 Teaspoon Vanilla
Step 1: In a large mixing bowl, add the beat at low speed until fluffy (roughly 1 minute).
Step 2: Scrape down the sides of the bowl and add the powdered sugar, vanilla and 3 tablespoons of the milk.
Step 3: Blend with the mixer on low speed until the sugar is incorporated. Increase to medium speed and beat until light and fluffy.
Yield: Frosting for 24 cupcakes. However, if you plan pipe or decorate your cupcakes (such as I did) - you may want to double the frosting recipe.
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