Sunday, May 13, 2007

B-52 Cupcakes

I found this little gem of a recipe courtesy of 52 Cupcakes... delicious. Almost makes me forget I'm pregnant!

Cupcake Ingredients

2 cups flour
1 cup sugar
1/4 cup cocoa
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup mayonnaise
1/2 cup strong coffee, cooled
1/4 cup Kahlúa

Cupcake Instructions

Mix flour, sugar, cocoa, baking soda and baking powder in large bowl and form a well in the center. Add mayonnaise, 1/2 cup water, coffee and 2 teaspoons Kahlúa and mix with wooden spoon until smooth. Pour batter into line muffin tins and bake at 350 degrees for 20-25 minutes. Allow to stand 5 minutes in muffin tin before removing. Remove from muffin tins, brush with Kahlúa, and allow to cool completely.

Frosting Ingredients

1 1/2 cups heavy cream
1/4 cup Bailey’s Irish Cream
1/4 cup icing sugar
1 tsp. unflavored gelatin

Frosting Instructions

Combine heavy cream, Bailey’s and sugar in medium bowl and beat with mixer until stiff peaks form. Sprinkle gelatin over 2 tablespoons of water in small saucepan and place over low heat and let cool slightly. Drizzle gelatin into cream mixture and beat on low speed until combined. Fit pastry bag with round tip and fill with whipped cream. Pipe swirls of cream onto each cupcake and garnish with candied orange zest or pieces of grated fruit zest.

Garnish Ingredients

1 medium orange
1/2 cup sugar
2 Tablespoons Grand Marnier

Garnish Instructions

To make the zest, peel orange very thinly with vegetable peeler, making sure to get only zest and no bitter pith. Slice into thin strips. Place zest in small saucepan and cover with cold water. Place over medium-high heat and boil until zest is slightly translucent, about 15 minutes. Add sugar, Grand Marnier and 1/2 cup water. Bring to a boil, lower heat and simmer until zest becomes completely translucent, about 1 hour. Remove zest from syrup, separate strands and place on wax paper to cool.

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