Christmas Goodies...

I always do quite a bit baking during the holidays and I'm going to share a few of the new things I plan to make this year.

Espresso Cupcakes

For the cupcakes:
1-1/2 cups all purpose flour
1-1/2 teaspoon baking powder
Pinch of salt
1/2 cup malted milk powder
1/4 cup dark espresso coffee
1 cup superfine sugar
2 eggs
1/2 cup (1 stick) sweet butter, softened

For the frosting:
1 cup (2 sticks) sweet butter, softened
3 cups confectioner’s sugar, sifted
1 tablespoon instant coffee granules
2 teaspoons hot coffee
1 teaspoon vanilla extract
A dozen chocolate espresso beans

Preheat the oven to 350 degrees. Place paper baking cups in muffin pans. Sift the flour, baking powder, and salt into a medium bowl. Combine the milk powder and coffee in a small bowl. Beat the sugar, eggs, and butter in a medium bowl until light and creamy. Add the flour and coffee mixtures alternately to the egg mixture. Spoon the mixture into the cups. Bake for 15 minutes. Remove from oven, and cool.

To make the frosting, beat the butter and confectioner’s sugar in a bowl until soft and creamy. Add the coffee granules to the hot coffee and stir. Beat into the butter and sugar mixture, and then stir in the vanilla. Spread the frosting onto the cooled cupcakes. Top each cupcake with a chocolate espresso bean.

Store unfrosted for up to 2 days in an airtight container or freeze for up to 3 months.