Tuesday, February 19, 2013

Short and Sweet


Hello, hello!

Finally the long weekend is over and that only means one thing. Work. That sucks! But the good news is, we have a shorter week! Haha. Anyways, Happy Belated Valentines Day! I made these hard to resist cupcakes for the holiday. Is it a holiday? I am not sure. I don't think so.

I thought about celebrating but then again who celebrates that day anyways. It always seem to be like a contest of who gets the most flowers or attention on that day. Not a big fan. But I was feeling extra happy and nice, so I decided to bake these babies for my love ones.

This recipe was inspired by Food Network's Cupcake Wars 2010. I love how this recipe never ceases to fail me in any way. It is so straight forward and easy. Give it a try! =D

3 cups plus 3 tablespoons all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons kosher salt
1/4 cup unsweetened cocoa powder (recommended: Valrhona)
1 cup vegetable oil
1 cup milk
1 7/8 cups sugar
3 eggs
60 ml Bailey's Irish Cream
1/2 cup plus 2 tablespoons unsweetened applesauce
1 1/4 teaspoons apple cider vinegar
1 1/4 teaspoons vanilla extract

Directions Preheat the oven to 350 degrees F. Line 2 muffin pans with 24 cupcake liners.

Sift together the flour, baking soda, salt, and cocoa powder in a medium bowl.
In the bowl of a stand mixer with a paddle attachment, mix the vegetable oil, milk, Bailey's Irish Cream, sugar, eggs, food coloring, applesauce, vinegar, and vanilla on medium speed until incorporated, about 2 minutes.

Turn the mixer to medium-low speed, and add the dry ingredients a little bit at a time, making sure to scrape down the sides of the bowl if necessary.

Mix until just combined.

Fill the cupcake liners 3/4 of the way full, and bake until a toothpick inserted in the center comes out clean, 20 minutes. Cool the cupcakes completely.

Generously frost the top of each cupcake with the Almond Cream Cheese Frosting.

Almond Cream Cheese Frosting: 
11 1/2 tablespoons butter, at room temperature
24 ounces cream cheese, at room temperature
4 1/2 cups powdered sugar, sifted
3 teaspoons vanilla extract
1 1/2 teaspoon almond extract

In the bowl of a stand mixer with a whisk attachment, whip the butter and cream cheese on high speed until light and fluffy, about 3 minutes.

Turn the mixer on medium-low, and slowly add the powdered sugar, vanilla, and almond extract. Once the ingredients are all incorporated, turn the mixer to high, and beat for 1 additional minute.


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