Hyped up Cupcakes for a Monday Morning

Before I managed to find and buy an egg beater when we made the move to NY, I knew I had to make cupcakes. Although I baked a ton while living in London I never had the chance to make cupcakes because they just don't sell cupcake pans. at all. The closest pan they had was for Yorkshire pudding, but those are much too wide and short- not features you want in a cupcake.

I may have made these cupcakes for my office about 3 weeks ago but I sure could use one now...

Creaming the butter and sugar by hand is one heck of a workout.

Incorporating the liquids and dry ingredients into the creamed butter.

Fill about 2/3 of the way

Let cool

No pipping bags either.. But a ziploc will work in a pinch!

Just add a little dusting of ground coffee to really perk up these tasty treats.

In the morning sunlight

Hyped-up Coffee Cupcakes
From this recipe on cupcakeblog

• 3/4 cup (1-1/2 sticks) unsalted butter, room temperature *
• 1-1/2 cups sugar
• 3 large eggs, room temperature
• 2 cups + 1 tablespoon all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 tablespoon dark roast coffee grounds
• 1/2 cup strong brewed, dark roast coffee
• 1/4 cup + 2 tablespoons milk

1. Beat butter on high until soft, about 30 seconds.

2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.

3. Add eggs one at a time, beating until incorporated.

4. Whisk together flour, baking powder, salt, and coffee grounds in a bowl.

5. Measure out coffee and milk together.

6. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.

7. Add about one third the coffee/milk mixture and beat until combined.

8. Repeat above, alternating flour and coffee and ending with the flour mixture.

9. Scoop into cupcake papers about two-thirds to three-quarters full (depending on whether you want flat or domed cupcakes. Note that these cupcakes will shrink slightly when they cool).

10. Bake for 22-25 minutes until a cake tester comes out clean.

Tip: Be careful when adding the coffee/milk mixture to the batter. If you add it too quickly the mixture will look curdled. Add small amounts and beat well to incorporate.

* I never remember to take my butter out in time so it usually ends up nestled in my cookbooks on top of the heater.