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New ingredients in the mix! |
The first time, it wasn't quite moist enough and I am STILL working on that aspect of the cupcake it seems like. This, for some reason, DOESN'T seem to come so natural to me. I know what makes cupcakes moist--FAT. Anything that has high fat content...egg yolks, sour cream, oil, cream. The first time, I had some sour cream but I don't think I put in enough. The second time around, I used oil instead of sour cream (because I didn't have any at the time). The cupcake is moist, but could be more moist...if that makes sense? EVERYONE is a sucker for a delicious, moist cupcake...so the moister...the better...okay that didn't make sense...and wasn't a word...

But it is always a pleasure to see people who constantly say they don't like sweet things eat your treats...
For some reason, I don't think I really want to use coffee extract anymore. The first two times I made my recipe, I used JUST the extract in the batter. This time, I knew I had to make a change so I used actual coffee grinds and the extract. I also spotted the Nestle cocoa powder in my drawer and decided to throw in some of that because who doesn't like chocolate and coffee together? OH AND with hazelnut added in the mix...can you think of anyone?
There was also some half and half in the fridge so I used that in place of milk (higher fat content!!)
All in all, it is DEFINITELY getting there and it will be perfected the 4th time around...it will, it will, it WILL. This is what baking is all about :)

"Hazelnut Choco-Coffee Lovers" (Yields 6 regular sized cupcakes or 20 minis)
3/4 cup all purpose flour
3/4 tsp. baking powder
1/8 tsp. salt
1 tbsp. cocoa powder
1/4 c. unsalted, softened butter
1/3 c. granulated sugar
2 large eggs (I might add an extra yolk next time, perhaps?)
1/2 tbsp. coffee grinds (definitely need to use a stronger coffee next time)
3/4 tsp. coffee extract
3 tbsp. half & half
If you want the instructions simply ask me :) Oh and it is always good paired with my hazelnut butter cream.
Fun Fact of the Day: Did you know you can make baking powder by mixing baking soda and cream of tartar? Next time you don't have any...go for it! Mix two parts cream of tartar with one part baking soda. Also, you can NEVER substitute baking soda for baking powder...but you can do vice versa. Basically, baking soda doesn't have enough umph to make things rise.
Ta-Ta!
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not as pretty as all my others but still delicious and in the works! |
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