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Blueberry Coffee Cupcake























































Why not bake the coffee right into the coffee cake? This is my fourth entry to the Iron Cupcake: Earth Coffee Challenge. It is an overloaded blueberry coffee cake filled with walnuts, mini chocolate chips, oats, and blueberries, blueberries, blueberries. They are also flavored with cinnamon, nutmeg, coffee, and wheat. I topped the cupcakes with a strussel that got nice and crunchy after baking. I topped them with a not-too-sweet cream cheese frosting with a cute blue swirl and a final blueberry (what else!?)
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My co-workers thought these were awesome. Some even proclaimed them my best cupcakes to date! (Other top cupcakes have been the angelfood coffee cupcakes, the dark chocolate apricot blackberry plum wine cupcakes, and the banana hazelnut chocolate cupcakes.)
Voting for Iron Cupcake will open up on the 26th or 27th, so click on the badge to the right and VOTE for my cupcakes! THANKS!!
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RECIPE FOR CAKE AND STRUSSEL:

Topping:
1/2 cup unsalted butter
1/2 cup brown sugar
1/2 cup turbinado sugar
1/3 cup walnuts (small pieces)
1/4 cup oats
2 tsp. cinnamon
2 tsp. freshly grated nutmeg
2 tsp. instant coffee powder
Zest of one lemon
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Batter:
1/2 cup unsalted butter at room temp.
1/4 cup baker's sugar
2 eggs
1/4 cup soy milk
3/4 cup Greek yogurt
3/4 cup chopped walnuts
3.4 cup mini chocolate chips
1 tsp. vanilla
1 cup cake flour
1 cup whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
Zest of one lemon
1 tablespoon instant coffee powder
1 package frozen blueberries, mixed with 1/4 cup honey (I replaced one tablespoon of the honey with molasses.)
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Preheat the oven to 350 degrees.
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In a small bowl combine strussel topping and set aside.
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In a large bowl cream butter and sugar until light and fluffy. Add eggs, blend well on low speed. Stir in yogurt, soymilk, instant coffee, lemon zest, and vanilla. Sift together both flours, baking powder, baking soda and salt, in a separate bowl. Stir chocolate chips and walnuts into the flour mixture. Add to wet batter and to the flour mixture and blend well. Lightly fold in the blueberry/honey mixture.
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Scoop the batter into lined cupcake pans. Fill each cup a little over 3/4 full. Top each cupcake with the strussel topping.
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Bake at 350 degrees for approximately 10-15 minutes or until done. Stick a toothpick into one of the cupcakes, if it comes out clean, they are done. Allow the cupcakes to completely cool before frosting them.
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FROSTING
2 (8 ounce) packages cream cheese, softened
1/2 cup unsalted butter, softened
1 1/2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
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In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Using a pastry bag with a large tip, paint a strip on the inside of the bag with food coloring. Fill the pastry bag with cream cheese frosting and pipe on to completely cooled cupcakes.
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***IMPORTANT NOTE: These cupcakes are pretty good right after making them, but they are INCREDIBLE if you let them sit in the refrigerator overnight.

1 comments:

Koko said...

yum!! These look fab!

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