Tonight was going to be round numero dos for Liv's "Hazelnut Coffee Lovers" cupcakes. Except this time, I wanted to use my brand new, Wilton mini cupcake pan! Thanks Mom and Dad :)
I've never baked minis before so it was definitely going to be a challenge. Or was it? Basically, I knew ya had to bake the cupcakes for less time, so how hard could it be? That was really the only difference...
I had some tweaking to do on my recipe and it still is going to need round 3 and probably round 4 and/or 5. I now realize how writing a recipe can take lots of effort and perseverance. I am determined to perfect my very first recipe!
This is how I modified my first draft of my recipe (in italic):
1 cup sifted cake flour—sift first then measure
¾ tsp. baking powder
1/8 tsp. salt
1/3 cup softened butter
1/3 cup granulated sugar
2 large eggs
2 tbsp. canola oil (or full fat sour cream)
¾ tsp. pure coffee extract
2 tbsp. milk
I didn't have anymore sour cream so I decided to use canola oil (which essentially works the same and I'm not so sure which is better for you). I thought it had to be a TAD more moist so I decided to add some milk. Then, I balanced it out a bit with a little more cake flour. They STILL could have been more moist when they came out of the oven! I guess it does make sense now since I still kept the flour/oil/milk amounts balanced...should have just kept it with more wet ingredients. Oh well! That's why there is always round 3. I also added a quarter cup more of coffee extract which didn't really add much more flavor after all, unfortunately. They could still be more coffee-y! I baked the minis for 12 minutes and they came out perfect.
I whipped up the same hazelnut butter cream that I made last night and plopped a little on top! They are so cute, I love 'em! So quick and easy to ice and make a great picture. Going to take these to work tomorrow so I can get more feedback.
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