by Midge
View
my 20 recipes »
Photo by Midge
biffbourgeois's Testing Notes:
Expand CollapseMidge's Notes:
Expand1 3/4 cup AP flour Ask a question about this ingredient
1 1/2 teaspoon baking soda Ask a question about this ingredient
1/4 teaspoon fine sea salt Ask a question about this ingredient
1/2 cup unsalted butter, room temperature Ask a question about this ingredient
1 1/2 cup lightly packed dark brown sugar Ask a question about this ingredient
1 teaspoon vanilla Ask a question about this ingredient
2 eggs Ask a question about this ingredient
1/2 cup Greek yogurt, full fat Ask a question about this ingredient
1/2 cup strong coffee Ask a question about this ingredient
1/3 cup rye whiskey (I used Old Overholt) Ask a question about this ingredient
1/2 cup unsalted butter, softened Ask a question about this ingredient
4 ounces cream cheese, room temperature Ask a question about this ingredient
1 1/2 cup confectioner's sugar Ask a question about this ingredient
1 teaspoon vanilla Ask a question about this ingredient
3 tablespoons strong coffee Ask a question about this ingredient
Line a muffin tin with cupcake liners. Preheat oven to 350 F.
Ask a question about this stepSift together flour, baking soda, and salt. Set aside.
Ask a question about this stepIn the bowl of a standing mixer, cream together butter and sugar on medium-high for 2 minutes. Lower the mixer speed down a notch or two; add vanilla and then eggs, one at a time, until mixture looks combined.
Ask a question about this stepWith the mixer on medium-low, alternately fold in the yogurt and dry ingredients. Then gradually add the whiskey and coffee until the mixture is smooth. Don’t overbeat.
Ask a question about this stepSpoon batter into muffin tin, filling each cupcake liner about three-fourth full. Bake for 15-20 minutes or until a toothpick inserted into the center of one comes out clean.
Ask a question about this stepCool on rack. Frost when completely cool.
Ask a question about this stepFor the frosting: In the bowl of standing mixer, using whisk attachment, combine butter and cream cheese until smooth. Add sugar, vanilla, and coffee and whisk on high until smooth. This could take several minutes if your butter and cream cheese weren't totally soft.
Ask a question about this stepThanks so much lnd! Lucky you for having La Laiteria - and those cupcakes-- so close.
Wowza! These sound beyond good.
So nice to see that you are using yogurt in the cupcake batter. I look forward to trying this recipe
Yum! Great idea!
These look fabulous!
Yum, Midge! These sound insanely good.
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
Love it! And I'll have to tell Kate the next time I see her that her cupcakes inspired you :)