Monday, September 29, 2008

Study Break Cupcakes

When you're in class for 4 hours a night for 4 nights a week you get a pretty clear idea of things that would make these classes go by a little easier. Cheetos come to mind. But really other than Cheetos, coffee, booze, and sugar are probably in the top 5. So imagine my happiness when this month's Cupcake Hero was Baker's Choice. Baker's choice meant that we get to pick at least two of the previous Cupcake Hero challenges and combine them into our entry for this month. Conveniently booze, and coffee were two past challenges. Sugar is pretty much a standard cupcake addition, but if I'm going for truly comforting sugar, I'm going for marshmallow fluff. Nicely, marshmallow is yet another past challenge. And being that my cupcake is made from coffee we had in the house and the Brain took all the regular coffee to the office, I was left with Pumpkin Spice coffee. So I made it a coffee spice cake. And of course with a spice cake, cloves then enters the cupcake, yet another past challenge.

I didn't go hog wild though. I left out the jalapeno.
And the Cheetos.

Study Break Cupcakes
an original Shazamer recipe

1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/8 tsp allspice
1/8 tsp ginger
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/2 cup (1 stick) unsalted butter at room temperature and cut into small pieces
3/4 cup sugar
1 tsp vanilla
2 Tbsp Kahlua
2 large eggs
1/2 cup Pumpkin Spice flavored coffee at room temperature
Preheat oven to 350F. Place paper liners in 12 cupcake wells.

Whisk flour, baking powder, allspice, ginger, cinnamon, nutmeg, cloves, and salt together in a small bowl to aerate and combine. Set aside.

Beat butter and sugar together in the bowl of an electric mixer for 3 minutes or until light and fluffy, scraping the down the bowl occasionally. Beat in vanilla extract. Add eggs one at a time and scraping the bowl between eggs. Mix in one half the flour mixture. Then beat in the cooled coffee. Add the rest of the flour mixture and beat briefly until well combined.

Divide the batter evenly among the 12 cupcake wells and bake for 18 minutes or until an inserted toothpick comes out clean.

Cool completely on a rack.

Marshmallow Frosting:

1 cup marshmallow fluff
4 Tbsp softened unsalted butter
1/2 tsp vanilla extract
1 cup powdered sugar
1 Tbsp milk
pinch of salt
Mix together fluff, butter, extract, sugar, and salt. Add milk to create the right consistency frosting. You may need more or less depending on how thick you prefer your frosting.


Ousizch said...
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CB said...

Mmmmm... pumpkin spice coffee. Something about pumpkin says fall. Glad you were able to take a study break and bake up some cupcakes. Yum!

Deborah said...

Oooh, now I want cheetos! And cupcakes. This is dangerous...

Mrs. White said...

I love everything about those cupcakes. Well done. ;)

(And I just remembered that I never properly thanked you for the BBQ cookbook. Thanks so much; there's some fantastic looking ideas in there!)

SiHaN said...

adore the name of the cupcakes tgether with that flowly white marshmellow frosting on top! lovely job!

Sophie said...

Oh, I know what you mean about needing a sugary study break :). I graduated a few years ago, and I still feel that way! This is a great recipe, we'd love to feature it on our blog and the first and only digital recipe reader. Please email if you're interested. Thanks :)