I also think it would make a great breakfast cake as well. It’s rich and fudgy and works as well for dessert as it does as a snack with a cup of coffee or a pot of tea. If a brownie and a chocolate cake got together it might taste something like this simple chocolate loaf cake. Pipe, spoon, or generously spread the frosting on the cooled cupcakes.Ĭhocolate sour cream cake with chocolate-sour cream icingĬhocolate sour cream cake with chocolate-sour cream icing.Cover and refrigerate until firm, about 1 hour. Meanwhile, make the frosting: In a stand mixer fitted with the paddle attachment, combine all the frosting ingredients and beat on medium speed until light and smooth, about 2 minutes.Unmold and transfer the cupcakes to the rack and let cool completely. Let cool in the tin on a wire rack for 5 minutes. Bake until golden brown and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Scoop about 1⁄3 cup of the batter into each prepared muffin cup.Add the yogurt mixture to the flour mixture and mix until blended, 20 to 30 seconds. In a large liquid measuring cup, whisk the yogurt, honey, eggs, oil and vanilla until thoroughly combined.Add the butter and mix until the mixture looks slightly yellow and the butter is evenly incorporated. Add the sugar, attach the paddle attachment and mix well. Make the cupcakes: In the bowl of a stand mixer, whisk together the flour, baking powder, nutmeg, salt and baking soda.Line a 12-cup muffin tin with paper liners, mist each cup with cooking spray, or spread with oil. Position a rack in the center of the oven and preheat the oven to 350☏.12 ounces cream cheese, at room temperature.6 tablespoons unsalted butter cut into small pieces, at room temperature.Cooking spray or oil for buttering the cupcake tins.You can make or look for honeycomb candy to decorate the top of the cupcakes. Made with yogurt, honey and nutmeg, the cupcakes are topped with a simple cream cheese and honey frosting. My good friend, cookbook author Katherine Alford, developed these honey cupcakes for “ Rage Baking.” They are sweet but not cloying. Honey cupcakes with cream cheese and honey frosting. Honey cupcakes with cream cheese and honey frosting Remove from the oven and let cool on the hot cookie sheet for 5 minutes. Bake on the middle shelf for about 15 minutes the cookies are done when the edges are crisp and firm and the center is still slightly soft.Place on the prepared cookie sheet, leaving about 2 inches of space between each cookie.
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