Kricket Cakes

Okay, I am well aware that Easter is far away (and so is Spring for that matter). But Melissa brought over these awesome sprinkles that just had to be sprinkled! Once atop the cupcakes, I couldn’t help but think:  Easter eggs! Of course, these cupcakes could be made according to the recipe and decorated differently to more appropriately fit the season… like perhaps orange and black or some leafy color. It sure was nice though to have some Spring cheer after the first rain of the season!

I used a Devil’s Food chocolate cupcake recipe from the Food Network’s website and pizzazzed it up a bit and a simple icing recipe from the Joy of Cooking. This recipe makes one dozen cupcakes.

For the Cupcakes:

• 1 cup flour
• 6 tablespoons unsweetened cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 8 tablespoons unsalted butter, at room temperature
• 1 cup sugar
• 2 eggs, at room temperature
• 1 egg yolk at room temperature
• 1 teaspoon vanilla
• 1 tablespoon white vinegar
• 1/2 cup of hot coffee
• 1/2 cup white chocolate chips

For the Icing:

• 2 cups powdered sugar
• 1/2 stick unsalted butter, at room temperature
• 2 tablespoons milk
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• Sprinkles for decorating

To Make the Cupcakes:

1. Preheat the oven to 350 degrees.
2. Line a muffin tin with paper liners, set aside.
3. Whisk together the flour, cocoa powder, baking soda, baking powder and salt in a small bowl.
4. Beat the butter in an electric mixer with the paddle attachment at medium speed until smooth, about 1 minute.
5. Add the sugar and beat on high until light and fluffy, about 4 minutes.
6. Reduce the speed to medium and beat in the eggs and egg yolk one at a time.
7. Beat in the vanilla and vinegar.
8. Reduce the speed to low and beat in the flour.
9. Drizzle the coffee into the batter with mixer on until it is well combined.
10. Stir in the white chocolate chips.
11. Portion into the muffin tin, filling each cup about 2/3 full.
12. Bake for 20 minutes or until toothpick insterted in center of cupcake comes out clean.
13. Let cupcakes sit for 5 minutes, then transfer to a cooling rack.

To Make the Icing:

1. Beat powdered sugar and butter together in stand mixer with whisk attachment on medium speed until well combined.
2. Add milk, vanilla and salt and beat until smooth.
3. Add more sugar or milk to create the desired consistency.
4. Spread onto cooled cupcakes and decorate with sprinkles.

(1 votes, average: 5 out of 5)

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This entry was posted on Sunday, October 5th, 2008 at 9:39 pm and is filed under Cakes, Cupcakes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.