This is not good. I don’t meant the cupcakes, those are awesome if I do say so myself. I mean the lack of studying and homework that is happening in our little apartment right now. If you were to look at it you would think there was lots of that going on, papers scattered all over the living room floor, books here and there, notebooks and even a backpack. But in actuality there is very little going on in that department at the moment. Cupcakes have taken over. And, if you allow me to brag for a second, I do make darn good cupcakes. If there is one thing I do well, it’s those little dainty cakes covered in delicious frosting. I just love making them.
This weekend, after four year of not playing, baseball starts up again! I am so so so excited to play again. I joined a senior woman’s fastpitch team with a friend. Tonight is our pre-season party. Naturally I had to make something sweet to go along with me.
These are so so so simple, and perfect for a dinner party, or even a mid afternoon picnic. You get a classic Italian dessert, made ‘grown up’ with some liqueur but in a cute little tag-a-long form that requires no paper plates, cutting, forks or even napkins. OK maybe a napkin. But with the same delicious result. A true classic. I made a simple vanilla cupcake, and followed a Martha Stewart frosting from her Cupcakes book I received from my friend Carolyn for my birthday a couple years ago. It does not disappoint.
Make these today. And if not today, sometime in the very near future.
P.S there would totally be a picture of a half eaten cupcake, with the fluffly delicious frosting, if it weren’t for my somewhat self control in order to keep these lovelies in one piece for tonights appearance!
- 24 Vanilla cupcakes
- 1 cup strong brewed coffee or espresso, cooled
- 3-4 tbs. Kahlua or other coffee liqueur (optional)
- cocoa powder for dusting
- chocolate shavings (optional)
- 1 cup coconut cream OR cream
- 8 ounces Light Cream Cheese, room temperature
- 3 cups confectioner's sugar, sifted
- Prepare/Bake your vanilla cupcakes as directed. Allow to cool fully.
- Combine Kahlua and Coffee together
- Using a fork, poke a few holes in the tops of the cupcakes
- Using a pastry brush, or a teaspoon, brush/pour a small amount of the coffee liquid across the tops of the cupcakes. Allow to soak in completely and repeat two or three times.
- Set cupcakes aside
- In a large mixer, combine the cheese, cream or coconut cream, and confectioner's sugar on medium until smooth using a paddle attachment.
- Set aside.
- In a slightly chilled bowl, beat heavy cream on medium until stiff peaks form. Be careful to not over beat
- Gently fold the whipping cream into the cream cheese mixture using a spatula until completely incorporated.
- Using a piping bag, or even a spoon, pipe frosting onto cupcakes.
- Using a small sieve, dust tops of cupcakes with cocoa, and top with chocolate shavings (optional)
- Refrigerate cupcakes until ready to eat. Can be made a few hours ahead, but no more than a day.
- If you are not going to frost cupcakes immediately, keep frosting covered in fridge until you are ready to use it.