KAHLUA AND HORCHATA CUPCAKE
Steps:
- Preheat the oven to 325 degrees F. Line a mini cupcake pan with 24 mini liners.
- Mix the flour, granulated sugar, baking powder, baking soda and cinnamon with a whisk. Then set the bowl aside.
- In an electric mixer bowl, add the coffee liqueur, horchata, soybean oil, vanilla extract and eggs. Mix on the lowest speed while you gradually add the dry ingredients. Stop the mixer when ingredients are blended together. Scrape down the sides and mix one more time, but this time on a slightly faster speed, for about 10 seconds. Stop the mixer.
- Bring the oven temperature down to 300 degrees F.
- Fill in the mini cupcake liners half full with the batter. Bake the minis for 14 to 15 minutes. Let the minis cool.
- To assemble: Take the cooled cupcakes and frost as desired. Mission Minis loves to top this cupcake off with a dust of cinnamon.
- In the mixing bowl of a standing mixer, add the cream cheese and butter. Mix together until blended. Turn off the mixer and scrape the sides of the bowl to incorporate any cream cheese that wasn't blended. Turn the mixer to the lowest speed and add the powdered sugar, one cup at a time, and the vanilla. Stop the mixer. Scrape down the sides again and give the frosting a quick mix on a high speed.
ORANGE, WHITE CHOCOLATE & KAHLUA CUPCAKES
I made these for Mother's Day, and even my dad who generally doesn't like cake ate two. The recipe is a mix of a couple of different ones: the base cupcake is the "Orange Cupcakes" recipe from Cupcakes: A Collection of Delicious Recipes (with white chocolate added), and the frosting is from the "Kahlua and Orange Cupcakes" recipe from 500 Cupcakes.
Provided by Torricus
Categories Dessert
Time 50m
Yield 16 cupcakes, 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Line a cupcake baking tray with paper liners. Place the butter, egg yolks, sugar and vanilla in a large bowl and mix well until creamy.
- In another bowl, add the baking powder, salt and flour and stir together. Slowly add the ingredients into the creamed egg yolk mixture, alternating with a little orange juice each time until all the ingredients are combined.
- Beat the egg whites and fold carefully into the mixture, then fold the chocolate chips into the combined mixture. Spoon the mixture into the cupcake liners, up to about 2/3 full. Place in the oven and bake for around 15-20 minutes. Remove from the oven and leave to cool for 5-10 minutes. Transfer onto a cooling rack to cool completely.
- For frosting, beat confectioners' sugar and butter in a small bowl until soft and creamy (because there's so little butter in comparison to the sugar, I found that I had to help it along a bit by getting my hands in the frosting). Beat in the mascarpone, Kahlua, and orange zest (for the zest, I didn't measure, I just zested 1 large orange into the frosting). Swirl onto cooled cupcakes.
Nutrition Facts : Calories 307.6, Fat 14, SaturatedFat 8.5, Cholesterol 57.7, Sodium 108.9, Carbohydrate 42.9, Fiber 0.4, Sugar 31.8, Protein 2.7
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