PEPPERMINT MOCHA CUPCAKES - TYCA'S BELATED BIRTHDAY

I made this for my daughter's TYCA's 18th birthday. This is the first time she celebrated her birthday away from home. I was quite thight with my schedule an no way to be with her. As such I baked this cupcakes and deliver  tru her best friend who happened to be in Ipoh.

I made her favourite chocolate mocha cupcake with a hints of peppermints and butter cream. Simple cakes just to CHEER UP BIRTHDAY GIRL. Other arrangement will be belated once she return home for her week end off.

INGREDIENTS
Cupcakes: 
1 cup all purpose flour / 1 cawan tepung
1 cup plus 2 tablespoons sugar / 1 cawan tambah 2 sdb gula
1/3 cup plus 2 tablespoons    unsweetened Natural Cocoa Powder/ 1/3 cwan tambah 2 sdb serbuk koko
1/2 teaspoon baking soda / 1/2 sdt baking soda
1/4 teaspoon salt / 1/4 sdt garam
1/2 cup (1 stick) unsalted butter, melted and warm / 1/2 cawan mentega dicairkan
2 large eggs / 2 biji telur
½ teaspoon peppermint extract / 1/2 sdt pudina esen
1 tablespoon instant coffee / 1 sdb instangt kopi - saya guna nescafe aje
1/2 cup hot coffee / 1/2 cawan kopi panas - saya gunakan nescafe O
1 cup dark chocolate, chopped / 1 cawan cokolate masakan gelap dicincang


Peppermint Buttercream: 
1 1/2 cup icing sugar
5 eggs white
4 cup unsalted butter, diced and softened
1/8 teaspoon salt
1 teaspoon peppermint extract
3 tbsp coco powder  


Directions:

Add flour, cocoa powder, sugar, baking soda, and salt in a blow and mix thoroughly to combine. 

Add the butter, eggs, and peppermint extract and beat on medium speed for one minute. 


Add the butter and egg mixture and beat for 20 seconds. Scrape the sides of the bowl and add the instant coffee and the hot coffee. Beat for 20-30 seconds until the batter is smooth. 


Fold in dark chocolate chunks. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool. Store and serve at room temperature.

Next, make the buttercream. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly. An easy way to check the temperature without a thermometer is to place some of the mixture between two of your fingers. If it still feels grainy, meaning the sugar hasn't dissolved, then it is not ready. Once it is no longer grainy then it is ready!

Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools and doubles in volume and forms soft medium peaks; about 10-12 minutes).

Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first-this is normal. Keep mixing and it will become even and smooth again.

Add salt and peppermint extract, cocoa powder and mix to combine.

Grab a decorating bag fitted with a 1M decorating tip. Paint a few thin lines of red food gelalong the inside of the bag and carefully fill with buttercream.

Pipe frosting approximately 1/4″ above cupcake top at a 90° angle to cupcake surface in a circle. I made mine simple, just spread the butter cream, drizzles some chocolate and sprinkles the chocolate beads.

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Cupcakes ini saya buat sempena ulangtahun ke 18 anak saya TYCA. Biasanya celebrate sekali...tetapi kali udah berjauhan jadi saya cuma siapkan cupcakes ini, Kebetulan kawan secampusnya pulang bercuti jadi saya kirimkan sekali. Pek dalam kotak muffin dan hantar ke Shah Alam..simple cupcake with mocha flavour..itu kegemaranya.

Next Post - Breakfast Menu

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