Pink Mocha Cupcakes (no kidding!)

Lately I experimented a couple of recipes for frostings and icings. Today I was going to make a ‘seven-minute’ frosting but I realized I didn’t have enough eggs to make it!! I had 24 cupcakes waiting to be frosted, so I opened the fridge and looked for a ‘last minute’ solution. I had some sour cream (cupcakes recipe leftover), greek yogurt and heavy cream…I mixed together greek yogurt, sour cream, some sugar powder and 1 tsp and a half of instant coffee powder. I whipped the heavy cream adding some natural red food color and then added it to the yougurt mixture. It turned out (incredibly) good. Don’t ask me why I used pink color….maybe cause I was inspired by the paper cases (a lovely gift from my aunt btw).

Anyway, everybody had two of them at the end of our Sunday lunch. I guess they liked them 😉

Immagine

Ingredients

  • 2 1/4 cups cake flour (not self-rising), sifted
  • 2 tablespoons unsweetened Dutch-process cocoa powder
  • 1/2 cup unsalted butter, room temperature
  • 1 1/2 cups packed light-brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sour cream, room temperature
  • 3/4 cup freshly brewed espresso
  • 1 tablespoon instant espresso powder (not instant coffee)

Directions
1. Preheat oven to 325°F. Line standard muffin tins with paper liners. Whisk together cake flour and cocoa.

2. With an electric mixer on medium-high speed, cream butter until smooth and light. Add the brown sugar and eggs; beat until fluffy, scraping down sides of bowl as needed. Add the vanilla, baking soda, and salt; beat to combine thoroughly.

3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of sour cream, and beating until just combined after each. Mix together brewed espresso and espresso powder; add to batter, and beat until smooth.

4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out with only a few moist crumbs attached, about 22 minutes. Transfer tins to wire racks to cool completely before removing cupcakes and proceeding to frost them.

5. For the frosting: make a seven-minute frosting (this version doesn’t require to be cooked!) adding some natural red food color while whipping the heavy cream.

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