Sweet and Tangy

   The inspiration for this cupcake was an Arnold Palmer, you know the drink that’s half lemonade and half iced tea. Making sweet tea frosting is proving more difficult than I thought; fear not though, I haven’t given up yet. Tazo’s Passion Tea is one of my absolute favorite teas to drink over ice and while having a glass the other day, I thought this passion fruit tea would make a wonderful frosting. I just love the natural color that this tea gives to the frosting. 

This cake and frosting combination is wonderful. The cake is citrusy and tart while the frosting is sweet and floral and I think the two flavors work very well together. 

The key to the frosting is using two tea bags and boiling the tea bags in the water  down to the amount called for in the recipe, concentrating the flavors. Make sure your tea is cool before you incorporate it into the frosting. 

Cake Recipe

1 Stick Butter (room temperature)

1 Cup Sugar

2 Eggs

1 1/2 Cups Flour

1 1/4 Tsp Baking Soda

1 Tsp Baking Powder

1/2 Cup Milk 

1/2 Tsp Vanilla

2 TBSP Lemon Juice

1 Lemon Zest

1 Lime Zest

Frosting

1 Stick Butter

3 Cups Powdered Sugar

1/4- 1/2 Cup Brewed and Cooled Passion Fruit Tea

1-Cream Butter, Sugar, Eggs, Vanilla, Lemon Juice, and zest together in a large bowl.

2-In a smaller bowl, whisk together dry ingredients and then slowly add to the wet mixture using an electric mixer, mix on medium high for two minutes. 

3- Pour into pre-lined muffin tins. 

4- Bake at 350 degrees for 16-18 minutes or until a toothpick inserted comes out clean.

Frosting

1-Cream butter with an electric mixer slowly adding the Powdered Sugar. 

2-Slowly add the tea and continue to whip until light and stiff. 

*Make sure your cupcakes are cooled before frosting them. I did a large swirl with this and I think the colors go very well together, very CandyLand. 

Mocha Cappuccino Cupcakes

What could be more fun and delicious to do on a Saturday then to get busy in the kitchen baking some cupcakes? This recipe appears much more difficult then it is, but really it’s a lot of taste for just a little bit of work. 

  This is my favorite cupcake recipe to date! I love the flavors in this cupcake and I think the coffee flavor isn’t so overwhelming that it would turn away non-coffee drinkers. This is also the cupcake I chose to serve as a sample when I was interviewed by the Starkville Daily News. It was an easy choice as it is both mine and my boyfriend’s favorite flavor cupcake. 

I’m often accused of never making the same thing twice, and I must admit…guilty.  I love trying new flavor combinations and experimenting; after all, isn’t that the joy of cooking and baking? This cupcake, however, has remained a staple because it is a favorite. 

One of the great things about this cupcake is the filling which is creamy and flavorful but not overwhelmingly sweet so it works well with the buttercream frosting. 

Cake Ingredients

2 1/4 cup flour

1 cup sugar

3/4 cup unsweetened cocoa powder

1 1/4 tsp baking soda

1tsp baking powder

1/2 tsp salt

1 cup vegetable oil

1 cup strongly brewed coffee (Cooled)

2 Eggs

1 cup sour cream

1 tsp vanilla extract ( I use Mexican vanilla) 

1- Combine wet ingredients and dry ingredients before mixing together with an electric mixer for 2 minutes. I use tin foil baking cups the cupcakes tend to pull away well, still spray with some non stick cooking oil. 

2-Fill cups a little over 3/4 full

3-Bake at 350 degrees for 17-19 minutes or when toothpick inserted in center comes out clean.

Coffee Hazelnut Filling Ingredients

1 pkg cream cheese softened

1/4 cup coffee flavored liqueur

1/2 cup sour cream

1/2 cup Nutella

1- Combine all ingredients and mix with an electric mixer until thoroughly blended and air is well whipped in. 

Coffee Buttercream Icing

2 sticks Butter softened

4 Cups powdered sugar

1/4 cup strongly brewed coffee (cooled)

Whip ingredients together until peaks form. You want to incorporate air so they are light and fluffy.

1-When cupcakes are done baking set them aside to cool, refrigerate over night or at least a few hours,to make sure they are good and cool so they won’t melt the filling or frosting.

2-The next day using a pastry bag and a long tip pushed into the center of the cupcake fill each cupcake until you see the sides start to bulge slightly. 

3-Using a pastry bag with your preferred tip, frost the cupcakes. 

4-Top with some roughly ground coffee beans.

Enjoy!