Christmas Cupcakes – Holiday Cupcakes for the Starbucks Addict
Christmas Cupcakes – Holiday Cupcakes for the Starbucks Addict might be just the American recipe you are searching for. This hor d'oeuvre has 386 calories, 5g of protein, and 18g of fat per serving. This recipe serves 24. For 64 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 1329 people have tried and liked this recipe. It can be enjoyed any time, but it is especially good for Christmas. A mixture of baking powder, mascarpone, sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Cup Cake Project. Overall, this recipe earns a not so awesome spoonacular score of 17%. If you like this recipe, you might also like recipes such as Christmas Cupcakes – Mulled Wine Cupcakes with Chestnut Butter Frosting, Christmas Stollen Cupcakes – A Christmas Classic Transformed, and Holiday Cupcakes.
Servings: 24
Ingredients:
2 teaspoons baking powder
2 teaspoons baking soda
4 cups cake flour (not self-rising)
2 teaspoon coffee extract
1/4 cup dark rum
1 3/4 cups eggnog
4 large eggs
1/4 cup ground coffee
8 oz mascarpone
1 1/2 teaspoons salt
2 cups sugar
2 to 3 cups confectioner's sugar (depending upon how thick you prefer frosting)
2 sticks (1 cup) unsalted butter, softened
2 teaspoons vanilla
1 cup chilled whipping cream
Equipment:
hand mixer
muffin liners
bowl
oven
blender
Cooking instruction summary:
Preheat oven to 350°F. and line twenty-four 1/2-cup muffin cups with paper liners.Into a bowl, sift together flour, baking powder, baking soda, and salt. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in vanilla. Add eggs 1 at a time, beating well after each addition, and with mixer on low speed beat in eggnog and rum until just combined. Add flour mixture in 3 batches, beating until just combined after each addition.Whip up whipping cream in mixer until soft peaks begin to form. Fold in mascarpone, coffee extract, and coffee grinds. Then while mixing over low speed, slowly add the confectioner's sugar one cup at a time, being careful not to over whip frosting.
Step by step:
1. Preheat oven to 350°F. and line twenty-four 1/2-cup muffin cups with paper liners.Into a bowl, sift together flour, baking powder, baking soda, and salt. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in vanilla.
2. Add eggs 1 at a time, beating well after each addition, and with mixer on low speed beat in eggnog and rum until just combined.
3. Add flour mixture in 3 batches, beating until just combined after each addition.Whip up whipping cream in mixer until soft peaks begin to form. Fold in mascarpone, coffee extract, and coffee grinds. Then while mixing over low speed, slowly add the confectioner's sugar one cup at a time, being careful not to over whip frosting.
Nutrition Information:
covered percent of daily need
