A Sweet Treat for Someone Sweet
INGREDIENTS
CUPCAKES- 2 Cups (380g) Granulated Sugar
- 1 ¾ Cups (210g) All-Purpose Flour
- ¾ Cup (63g) Cocoa Powder
- 2 Teaspoons Baking Soda
- 1 Teaspoon Baking Powder
- 1 Teaspoon Salt
- 1 Cup (227g) Buttermilk
- ½ Cup (100g) Botticelli Baking Extra Virgin Olive Oil
- 2 Eggs
- 1 Teaspoon Vanilla
- 1 Cup (227g) Hot Coffee
BUTTERCREAM
- 1 Tablespoon + 1 Teaspoon (14g) Meringue Powder
- 1 ¾ Cups (227g) Powdered Sugar
- 2 Tablespoons + 1 Teaspoon (38g) Water
- 2 Cups (454g) Butter, Softened
- Brown Food Coloring
PREPARATION
To make the cupcakes:
Sift your dry ingredients into a large bowl. Mix in the buttermilk, oil, eggs & vanilla. Add in the hot coffee and mix until combined.
Portion into sprayed and lined cupcake pans (¾ full) and bake at 350°F until a toothpick inserted in the center comes out clean, about 20 minutes. Once done, let cool completely.
To make your frosting:
Mix together the powdered sugar, meringue powder and water in the bowl of a stand mixer fitted with a paddle attachment. When the powdered sugar is incorporated, turn the mixer up to high and mix for a few minutes to make royal icing.
Add in the butter and mix on medium/high speed until light in color and smooth, about 10 minutes.
Add a small scoop of frosting to a bowl and mix in the brown food coloring with a spatula, one drop at a time, until the desired color is achieved. Add the brown frosting to a piping bag with a small round tip (Ateco #6) or snip off the end.
Add a small scoop of white frosting to another bag with a smaller round tip (Ateco #3) or snip off the end. Add the remaining white frosting to a bag with a large star tip (Wilton 1M).
Using an apple corer, remove the center of each cupcake and pipe on some frosting. Pipe the remaining white frosting on each cupcake in a swirl.
Pipe the brown frosting on each cupcake in the shape of a football and then use the white frosting with the small tip to pipe on the lines.