Coffee Cupcakes with Whipped Kahlua Frosting

Need a morning coffee but rather have something sweet? Enjoy a coffee cupcake with whipped buttercream Kahlua frosting. It the perfect combination of not incredibly sweet, coffee, and Kahlua.

Yield: 16 cupcakes

Time: 30min

INGREDIENTS

Cupcakes

1/2 cup strong coffee, room temperature

1 3/4 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1/2 cup butter, room temperature

3/4 cup granulated white sugar

1 large egg

1/2 vanilla bean* (or 1 tsp vanilla extract)

1/2 cup buttermilk

Frosting

1 cup unsalted butter room temperature

4 cups confectioner's sugar

1/4 cup heavy cream cold

1/8 teaspoon salt

1/2 vanilla bean* (or 1 tsp vanilla extract)

1/4 cup Kahlua

INSTRUCTIONS

Cupcakes

Preheat the oven to 350°F. Line two 12-cup muffin pans with about 16-17 cupcake liners and set aside.

In a medium-sized bowl, stir flour, baking powder, and salt to combine. Set aside.

In a large mixing bowl, beat butter and sugar until creamy, about 1-2 minutes. Add egg and vanilla (bean or extract) and stir to combine.

Alternately add dry ingredients, coffee, and buttermilk on medium-low speed just until combined. Spoon batter into the liners and fill about 2/3 – 3/4 full

Bake for about 17-20 minutes or until a toothpick centered in the middle comes out clean. Let cool to room temperature before frosting.

Frosting

In a large bowl, add room temperature butter, beat until creamy, about 1 minute.

Add confectioner's sugar and slowly mix until ingredients are fully combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.

Add heavy cream and vanilla (bean or extract) and whip for an additional 3-4 minutes, or until light and fluffy. Add Kahlua once whipped, add extra if wanted or the coffee flavor isn’t strong enough.

Pipe frosting onto cupcakes, shave chocolate on top or top with a chocolate espresso bean and…

Enjoy!

Limoncello Cupcakes

Lemonade and summer go together like beer and pretzels or wine and cheese, so why not make a cupcake that tastes like summer with every bite?

Yield: 12 cupcakes

Time: 30min for cupcakes - 15min for lemon curd (needs to chill overnight)

INGREDIENTS

Cupcakes:

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/4 cup unsalted butter, room temperature

• 2 ounces cream cheese, room temperature

• 1 cup granulated sugar

• 3 large eggs

• 2 tablespoons homemade limoncello***

• 1/2 cup buttermilk

• 1/4 cup fresh lemon juice

• 1/2 teaspoon lemon zest (about 1 lemon)

Lemon Curd

• 5 egg yolks from large eggs beaten

• 1 cup granulated sugar

• 1/3 cup lemon juice

• 1/2 cup salted butter cut into parts

• Lemon zest

Frosting:

• 1/4 cup unsalted butter, room temperature

• 6 ounces cream cheese, cold and cubed

• 2 tablespoon homemade limoncello***

• 3-4 cups confectioner's sugar, sifted

INSTRUCTIONS

Lemon Curd

In a medium saucepan, combine egg yolks, sugar, lemon juice, lemon zest and butter.

Cook over medium heat, constantly stirring until the mixture is thick enough, about 10-15 minutes.

Remove from heat and carefully transfer the hot mixture into a heat-proof container. Use a strainer when transferring so you end up with smooth, silky, pure lemon curd.

Cover by putting a layer of plastic wrap directly on the surface of the curd and refrigerate overnight.

Cupcakes

Preheat your oven to 350F and line a 12-cup cupcake/muffin tin with cupcake liners.

In a medium bowl, combine flour, baking powder and salt. Set aside.

Using an electric mixer, beat butter and cream cheese on medium speed for about a minute then add the sugar. Beat for another 2 minutes or until light and creamy.

Add the eggs one at a time making sure it's combined well each time. Then add the limoncello.

Switch to low speed and add a third of your flour mixture alternating with buttermilk till all is incorporated into the batter.

Mix in lemon juice and lemon zest just until just combined, don’t over mix!

Scoop your batter evenly into your tins, about 3/4 full. Bake for 20-30 minutes or until a toothpick inserted comes out clean.

Remove from the oven and let cool in the pan for about 10 minutes. Then move to a cooling rack to cool completely.

Frosting

Using an electric mixer, beat butter and cream cheese on medium speed for about 4-5 minutes or until light and fluffy.

Add the limoncello and beat just until incorporated. (The limoncello isn’t an overpowering flavor, feel free to add more or less depending on preference).

Switch to low speed and gradually add confectioner's sugar. Add a little bit more at a time until you get the consistency and the level of sweetness you prefer. Beat until smooth and creamy.

Assembly

Once cupcakes are completely cool, carve a small hole into the middle of your cupcake. Fill the hole with a dollop of chilled lemon curd.

Frost, decorate and…

Enjoy!

***You can try making the homemade Limoncello (discloser, it does take 8 days to make), or use store bought. If you feel daring, go to the drinks tab for the limoncello recipe!***

Homemade Limoncello

Create a summery drink by making Limoncello! I can't imagine a better drink to be lounging by the pool with, add extra water and you have a dangerous version of Lemonade.

Yield: 2.5 liters

Prep Time: 25min, Total Time: 8 days

Ingredients

• 10 organic Lemons (or no use of pesticides)**

• 1 liter of Everclear (151 proof)

• 51/2 cups water

• 51/2 cups granulated sugar

INSTRUCTIONS

Using a potato peeler, remove the rinds from the lemons, leaving all or as much of the pith on the lemon as possible (the white part). Too much pith and limoncello will be bitter.

Place the lemon peels in a covered glass container with the Everclear and let sit for 7 days.

On the 8th day, strain the lemon peels from the Everclear and discard.

To make the simple syrup (sugar and water), add the water and sugar to a medium saucepan on medium heat. Stir until sugar is completely dissolved. Let cool to room temp and add to the Everclear. You can serve immediately or place in the freezer to chill.

**Always use organic lemons or lemons free of pesticides. Since they’re soaked in alcohol for an extended period of time, you run the risk of it ending up in your limoncello.**