Coffee-Break Muffins

What do you do when you can't leave your house because your snowed in and your boss told you that you don't have to come in today?  First, you watch the newest Pioneer Woman show, my new favorite show by the way, and then you make some muffins for your co-workers.  That you will see. Tomorrow.  Not today.

I found this recipe in Dorie Greenspan Book, Baking: From my home to yours.  I received this book as a gift from my mom last Christmas and this is the first recipe I've been able to try.  And let me tell you, I'm hooked.

The recipe I found was perfect, because tomorrow morning I had to be up early for work, and we could all use a little extra caffeine.

Coffee-Break Muffins

makes about 12 muffins

2 cups all-purpose flour

1/3 cup sugar

1 Tbsp instant espresso powder ( or 2 pkgs of Starbucks Via)

1 Tbsp baking powder

1/2 tsp ground cinnamon

1/8 tsp salt

1/3 cup lightly packed brown sugar

1 cup strong coffee (cooled)

1 stick unsalted butter, melted and cooled

1 large egg

1/2 tsp vanilla extract

Center a rack in the oven and preheat to 400 degrees.  Spray a muffin tin.  

In a large bowl, whisk together the flour, sugar, espresso powder, baking powder, cinnamon, and salt. 

 Stir in the brown sugar, making certain there are no lumps. 

 In a large glass bowl, whisk the coffee, melted butter, egg, and vanilla until well combined. 

 Pour the mixture in the dry ingredients and stir to blend.    

Don't over mix the batter.

Bake for 20 minutes or until a knife comes out clean.  

Cool on a wire rack.

Enjoy!

Recipe courtesy of Dorie Greenspan from her cookbook, Baking: From my home to yours.

Mocha Cupcakes with Whipped Cream-SC #5

This recipe is quite different from the other recipes in this collection.  It uses several techniques I was not familiar with, but I'm so glad I am now.

I highly recommend you try your hand at these too because they are so worth it.  If you do accept the challenge of creating these masterpieces, please know that this took me almost 2 hours.  I know, that's a long time just to make 20 cupcakes, but the whole process with take some time.  Remember this when planning for this recipe.  Also, put topping on COMPLETELY cool cupcakes, otherwise you will ruin all that whipping you just did.  And only apply the topping when you are just about to serve it.  Here's a few notes on the recipe:

• The mixture that you bring to a boil will take longer than you expect, but be patient.  
• Cool this at room temperature.  I know it take longer than popping it in the fridge for a little bit, but the fridge with cause it to create a skin and that is not good.
• Watch them carefully, mine were done in exactly 15 minutes.
• Be patient when you are whipping the cream, it takes time.  And please use a mixer; you might break your arm.
• To add a slight sweetness to the whipped cream, add about one teaspoon of sugar.

Mocha Cupcakes with Whipped Cream
makes 20

2 Tbsp instant espresso coffee powder (or one pkg of Starbucks Via)
6 Tbsp butter
1/2 cup superfine sugar
1 Tbsp honey (or really high quality maple syrup)
generous 3/4 cup water
1 2/3 cup all-purpose flour
2 Tbsp unsweetened cocoa
1 tsp baking soda
3 Tbsp milk
1 large egg, lightly beaten.

Preheat oven to 350 degrees.  Line muffin tins with 20 paper liners.

Place the coffee powder, butter, sugar, honey, and water in a saucepan and heat gently, stirring until the sugar has dissolved.  Bring to a boil, then reduce the heat and let simmer for 5 minutes.  Pour into a large heatproof bowl and let cool.

When the mixture has cooled, sift in the flour and cocoa.  Placce the baking soda and milk in a bowl and stir to dissolve, then add to the mixture with the egg and beat together until smooth.  Spoon the batter into the paper liners.

Bake for 15-20 minutes, or until well risen and springy to the touch.  Transfer to a wire rack to cool completely.

1 cup whipping cream
unsweetened cocoa for dusting

For the topping, place the cream in a bowl and whip until it holds its shape.  Spoon heaping teaspoonfuls of cream on top of each cupcakes, then dust lightly with sifted cocoa.  Enjoy!

Recipe courtesy of Parragon Books Ltd.