These cupcakes, are some of my favorite to not only eat but too bake as well. I've made them for my sister-in-law for her birthday, and this year for my brother's Masters recital. Now don't knock this cause it uses a packaged cake mix. It's a fantastic cupcake, one that's easy to make and one that is delicious to eat.
INGREDIENTS:
From Wilton's Cupcake Fun
1 package (18.25 oz.) yellow cake mix with no pudding in mix
1 1/2 cups double strength coffee
3 eggs
1/2 cup vegetable oil
12 ladyfingers, cut into into bite-size pieces
1) Preheat oven to 350 F. Line muffin tin with cups.
2) In large bowl, combine cake mix, coffee, eggs, and oil; beat with electric mixer for 2 minutes. Fold in ladyfinger pieces. Spoon into baking cups.
3) Bake for 18-20 minutes or until golden brown. Cool cupcakes in tin on cooling rack for 5-8 minutes. Remove cupcakes from tin and cool completely.
FROSTING INGREDIENTS:
1 container (8 oz.) marscapone cheese
1 tbsp. milk
1/2 cup powdered sugar
In large bowl, combine cheese, milk, and sugar. Beat wtih mixer until ingredients are blended. Keep icing bowl in refrigerator when not in use. Refrigerate in an airtight container. After icing cupcakes, sprinkle chocolate to garnish. Refrigerate until ready to serve.
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These cupcakes are so very, very good. It's like a very deconstructed Tiramisu without the rum. Which though I like the booze, is A-OK with me. The batter makes about 6 dozen mini-cupcakes, which was perfect for what I needed. And they look pretty too after dusting them with unsweetened cocoa powder and chocolate sprinkles. Be sure to grab a couple though, cause these puppies will be GONE before you know it.
(i've got ladyfingers baby, i've got kid gloves, baby I've got heart...)
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