Saturday, April 12, 2014

Coffee Cake Cupcakes


*** Recipes Tutorials ***


Looking for an excuse to eat cake for breakfast? Look no further! My Coffee Cake Cupcakes are here to make sure you wake up on the right side of the bed. How could you possibly have a bad morning knowing that your own miniature coffee cake is waiting in the kitchen, a perfect complement to your morning cup of joe? These cupcakes will start your day off right!
Ingredients
FOR THE TOPPING:
¼ cups Brown Sugar
1 teaspoon Cinnamon
1 pinch Salt
1 cup Finely Chopped Pecans
1 Tablespoon Melted Unsalted Butter
FOR THE CUPCAKES:
2 cups Flour
2 teaspoons Baking Powder
½ teaspoons Salt
½ cups Unsalted Butter, Room Temperature
1-¼ cup Sugar
2 whole Eggs, Room Temperature
1 cup Sour Cream Or Greek Yogurt, Room Temperature
1 teaspoon Almond Or Vanilla Extract
FOR THE GLAZE:
1-½ cup Powdered Sugar
2-½ Tablespoons Milk
1 teaspoon Vanilla
1 teaspoon Melted Butter
Preparation
You will also need: muffin/cupcake liners or nonstick cooking spray, regular muffin tin (12 muffin capacity), 2 mixing bowls, 1 small mixing bowl, glass, plastic bag, whisk, and a small ice cream scoop.

Preheat oven to 325 degrees F. In a small mixing bowl, use a fork to mix together brown sugar, cinnamon, and salt. Add the chopped pecans and melted butter. Continue mixing with the fork until the sugar and pecans are fully mixed and evenly moistened by the butter. Reserve; this is your streusel topping.

In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

Cut the butter into cubes and place them in a mixing bowl. Use an electric mixer on low speed, then medium, to cream the butter for a minute till it becomes light and airy. Slowly add sugar to the bowl and beat for 2-3 minutes more, increasing the speed gradually and scraping the sides of the bowl with a spatula periodically, until the color becomes lighter and the sugar is fully integrated into the butter.

Beat in the eggs, then the sour cream, then the almond or vanilla extract. Fold the dry ingredients into the wet and stir till evenly moistened. Do not over-mix.

Line a cupcake tin with paper liners or spray with nonstick cooking spray. Fill each tin halfway with batter. I’ve found the easiest way to do this is with a small ice cream scoop — use one small (not heaping) scoop per tin. Sprinkle 1 1/2 teaspoons of streusel onto the top of the batter in each tin. Fill the tins the rest of the way with batter, all the way to the top of the tin (another small ice cream scoop of batter in each tin). Sprinkle 1-2 teaspoons of streusel on the top of each cupcake.

Bake the cupcakes for 30-35 minutes till they test clean with a toothpick or skewer. Remove from oven and allow to cool completely before frosting.

When ready to frost, make your vanilla glaze. In a small mixing bowl, sift the powdered sugar. Add the rest of the glaze ingredients. Use a whisk to mix the ingredients till a creamy frosting forms. You want the consistency of thick honey; if you need a little more moisture, add milk a few drops at a time. Just a drop can take it from a thick honey to a runny texture, so add with care.

Line a glass with a plastic bag, wrapping the edge of the bag around the outer rim of the glass. This will help you fill the bag with frosting. Use a spatula to scoop the frosting into the bag. Place cupcakes on top of a piece of parchment paper or paper towels to catch drips. Work the frosting into the corner of the bag and snip off a small corner of the bag with scissors. Gently squeeze the bag and drizzle the frosting in a zig-zag pattern across the top of the cupcakes. Let the frosting dry for at least 30 minutes to set (it may take longer depending on the weather).

Serve for breakfast, lunch, dinner, or “brinner.” Goes great with a hot cup of coffee, tea, or cocoa.

*** Recipes Tutorials ***


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