Archive | September, 2012

New Mocha Icing Recipe :)

23 Sep

Going to be a short and sweet post today. I was up last night with a teething baby, so I’ve got to make this quick in time to catch a nap before church. πŸ˜‰ But I do want to share with you my new recipe! In 2 weeks (Saturday, Oct. 6th) I’m going to set up a booth at the St. Andrew’s Farmer’s Market. It is open from 8am to 1pm and I hope to see you there if you live in Panama City! I wanted to bring some chocolate cupcakes with mocha icing. But……the mocha icing recipe I’d used before was a swiss meringue icing. And I’m not allowed to sell these at the market because the meringue has to stay at a controlled temperature. So…..I played around with a few different recipes and came up with this one for a mocha icing that is buttercream based, not meringue based. Eric approved it, so I’m planning on having it at the market. πŸ˜‰

Use any chocolate cupcake recipe you like, whether it be a Betty Crocker special, or made from scratch. πŸ™‚ Here’s how to make the icing.

Dissolve 1 tbsp. instant coffee into 1/3 cup of hot water. Place this into a bowl and add 1 cup of shortening and 1 tsp. vanilla extract. Cream this mixture together, and let it mix on about medium for a couple minutes. You want it nice and smooth. Whisk together 1 lb. of powdered sugar and 3/4 cup of cocoa powder. Add this to the creamed mixture and mix until well blended. I also added just a little more water, so that the icing wasn’t too thick. Just add about a teaspoon at a time until you get the consistency you want. Don’t add too much….you’ll be surprised at how much difference a single teaspoon of water will make!

Top your cooled cupcakes and enjoy! Reading a good book while enjoying your cupcake is completely optional. With a mocha flavored treat, you can pretend your living room is Starbucks if you’d like. Or, you can try the cupcake and then pass out for a little Sunday afternoon nap. I’ll take the second option, please. πŸ™‚

Mocha Buttercream Icing

  • 1 tablespoon instant coffee powder
  • 1/3 cup hot water
  • 1 cup shortening
  • 1Β  teaspoons vanilla extract
  • 4 1/2 cups confectioners’ sugar
  • 3/4 cup unsweetened cocoa powder

Dissolve instant coffee into water. Beat shortening, vanilla extra, and coffee/ water mixture together. In a separate bowl, whisk powdered sugar and cocoa powder together. Add this to frosting mixture. If needed, add extra water mixture to achieve correct consistency.

If you try this, let me know how you like it! Ithink it will be a hit. And if you live inΒ  Panama City, come see me at the market in a couple of weeks. I’ll have these cupcakes, some cookies, pound cake, cake pops, and cookie bars. πŸ™‚

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