KITCHENAID ACCOLADE 400 - Manuel (Page 37)

35
Cappuccino Fudge Cupcakes
Cupcakes
1 ⁄
2
cup (120 ml) butter
or margarine,
softened
1 1 ⁄
2
cups (355 ml) sugar
3 eggs
3 ⁄
4
cup (175 ml) milk
1 tablespoon plus 2
teaspoons (25 ml)
instant espresso or
coffee granules
1 3 ⁄
4
cups (410 ml)
all-purpose flour
1 1 ⁄
2
teaspoons (7 ml)
baking powder
1 ⁄
4
teaspoon (1 ml) salt
Coffee Cream
1 1 ⁄
2
cups (355 ml) heavy
cream
1 ⁄
4
cup (60 ml) sugar
1 1 ⁄
2
teaspoons (7 ml)
instant espresso or
coffee granules
(optional)
Fudge Sauce
4 squares (1 oz. [30 g]
each) semi-sweet
chocolate
1 ⁄
2
cup (120 ml)
whipping cream
1 ⁄
4
teaspoon (1 ml)
cinnamon
To make Cupcakes, place butter in bowl. Attach
bowl and flat beater to mixer. Turn to Speed 6 and
gradually add sugar, beating about 3 minutes, or
until light and fluffy. Turn to Speed 4 and add eggs,
one at a time, beating for 30 seconds after each
addition. Stop and scrape bowl. Dissolve instant
espresso in milk. Set aside.
Combine flour, baking powder, and salt. Turn to
STIR Speed and add
1 ⁄
3
of the flour mixture
alternately with 1 ⁄
2
of the milk mixture, mixing
15 seconds after each addition.
Spoon batter into 8 greased and floured custard
cups. Place cups on baking sheet. Bake at 350°F
(177°C) for 30 to 35 minutes, or until toothpick
inserted into cupcake comes out clean. Remove
from custard cups and cool on wire rack. Top with
Coffee Cream and serve with Fudge Sauce.
To make Coffee Cream, combine cream, sugar,
and espresso in bowl. Attach bowl and wire whip to
mixer. Turn to Speed 8 and whip cream until stiff.
To make Fudge Sauce, place chocolate, cream,
and cinnamon in small saucepan. Cook and stir
over low heat until chocolate is melted and mixture
is combined.
Yield: 8 servings (8 cupcakes).
Per serving: About 690 cal, 8 g pro, 76 g carb,
40 g fat, 187 mg chol, 291 mg sod.