Anyways, last night we had to bring in 6 cupcakes to ice and decorate in class. My choice of cupcake was a Kahlua cupcake with coconut icing and chocolate filling. The cupcake was delicious, I devoured it in about 2.3 seconds. I won't lie to you... I wanted another one but it was after 9pm and I did not need to be eating a bunch of sugar before going to sleep.
I am horrible with icing cupcakes or any cake for that matter so I was surprised when I was able to make the cutest cupcakes in the world. I didn't think that piping flowers would be so easy. We learned shell borders, pompom flower (that starfish looking blue flower), drop flowers, shaggy mums (the one that looks like cousin Itt from the Addams family), rosettes, swirled flowers and of course my favorite LEAVES! Those things are too darn cute it isn't funny. I could decorate an entire cake with just leaves, gosh they are simple and adorable.
We also learned how to fill a cupcake which I of course didn't know how to do that. I clearly need to be in these classes because I don't even know basic things. Last night was just a ton of fun. We learned a lot but it was at a steady pace and at no point did I feel rushed to complete anything.
Now onto the Kahlua cupcakes!
- 1 c. all purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/3 c. Kahlua
- 3/4 c. sugar
- 1/3 c. apple sauce, unsweetened
- 2 egg whites
- 1/3 c. non-fat buttermilk
- Preheat oven to 350 F
- Mix together the flour, baking soda and baking powder and set aside.
- In a large mixing bowl beat together sugar and applesauce until combined. Add in the egg whites one at a time. Slowly add the Kahlua and buttermilk and mix until everything is combined.
- Slowly add the flour mixture and mix until there are no lumps. Pour batter into cupcake paper lined cupcake pan about 3/4 full. Bake for 20-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Allow to cool completely before frosting.
- 1 c. solid white vegetable shortening
- 1 tsp. coconut extract
- 2 Tbsp & 4 tsp. water
- 1 lb. powdered sugar
- Cream shortening, flavor and water. Add dry ingredients and mix on medium speed with your electric mixer until all ingredients have been thoroughly mixed together.
- Blend an additional minute or so until creamy.
Fill another piping bag half of the way up with your coconut icing with tip 1M. Hold the tip above the surface of the cupcake and beginning at the outer edge of the cupcake circling in towards the center. Stop pressure once you are in the center and pull tip up and away.
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