A Day in Cake Land (part 3)

Every Monday morning when I worked at Cake Nouveau, my boss would come in and we would start making the two new cupcakes flavors for that week. Every week the bakery served a vanilla and a chocolate cupcake, but every week two new flavors would be brought in. The flavors would usually be themed to the season or holiday. Pumpkin and cranberry during thanksgiving. Peppermint and gingerbread during Christmas. Key lime and lemonade in the summer.

One cupcake that we would make on a regular basis is our Kahlua cupcake. This was also my moms favorite cupcake.

Kahlua Cupcakes

3/4 lb. Butter
3 c. Sugar
6 Eggs
1 tsp Vanilla
4 c AP flour
1 1/2 c Cake Flour
1 1/2 tsp Baking Powder
1/2 c Cocoa Powder
1/2 tsp Salt
1 3/4 milk
1 T Oil

Preheat over to 330 °F. In a stand mixer, cream the room temperature butter and sugar on medium until light and fluffy (about doubled in volume). Turing the mixer on slow, add the eggs with vanilla two at a time, making sure to mix throughly between. Scrape down sides and bottom of bowl. Mix the dry ingredients and sift. Add half of the liquids and half of the dry mix. Mix on medium until smooth. Scrape down sides. Add remaining ingredients and mix until smooth.

Fill cupcakes pans with papers and scoop cupcake mix in and bake! *One tip is to use an ice cream scoop to ensure equal amounts of batter in each cup*

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Set the cupcakes on a sheet pan or any other type of tray or plate you desire. While the cupcakes cool its time to make some buttercream to top the cupcakes.

Buttercream

1 c Egg Whites
1# 1 1/2 oz. Granulated Sugar
1 1/2 lb. Butter
Kahlua (to taste)

In your stand mixers bowl (or you can use any metal bowl) add the egg whites and sugar, and whisk together. Over a double boiler heat the egg mixture, stirring often, until the temperature reaches 140 °F. Place on your mixer and beat on high until the meringue is light and the temperature has reached about room temp. Slowly add the butter at medium speed until smooth. Add Kahlua slowly to your liking.

Using a medium sized star tip and pipe on the buttercream in a circular pattern. But, you can always be creative and pipe the buttercream however you might like!

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Finally I like to top them with milk chocolate shavings and enjoy! These cupcakes are great to have with a spanish coffee in the afternoon but even just with a glass of milk they are very tasty. Hope you enjoy!

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The Finished Product.