Whole Grain Cupcakes
Ingredients:
- 2 stick Room temperature butter
- 0.75 cup Sugar
- 4 Eggs
- 1 tsp Vanilla
- 1 cup Milk
- 1 tbsp Baking Powder
- 2.5 cup Whole Grain Flour
- 0.5 tsp Salt
- 2 stick Room Temperature butter
- 1 cup Powder Sugar
- 2 tbsp Coco Powder
- 1 tbsp Instant Decaf Coffee
- 0.25 cup Milk
Directions:
1. Preheat oven to 350°F. Line two standard muffin pans with cupcake liners.
2. In a large mixing bowl, cream together the first 2 sticks of softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and 1 cup milk until combined.
4. In a separate bowl, whisk together the whole grain flour, baking powder and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Avoid overmixing.
6. Divide the batter evenly among the prepared cupcake liners, filling each approximately two-thirds full.
7. Bake for approximately 18–22 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool in the pans for 5 minutes before transferring to a wire rack. Cool completely before frosting.
9. To prepare the mocha buttercream, dissolve the instant decaf coffee in a tablespoon or two of the remaining milk.
10. In a large mixing bowl, beat the remaining 2 sticks of softened butter until smooth and fluffy. Gradually add the powdered sugar and cocoa powder, beating until incorporated.
11. Add the dissolved coffee and gradually mix in the remaining milk, a little at a time, until the frosting reaches a smooth, fluffy and spreadable consistency.
12. Beat for another 2–3 minutes to make the buttercream light and creamy.
13. Spread or pipe the mocha frosting generously over the cooled cupcakes.
Whole grain vanilla cupcakes topped with a lovely chocolate-coffee buttercream. A little wholesome, a little indulgent, and absolutely no reason cupcakes can't be both!