If your Thanksgiving is anything like mine, your guest’s will bring delicious dishes, and everybody will want the recipe, and of course no one will bring the recipe. So this year be prepared! Before next Thursday email the recipe card file to all your friends and family, tell them to make a couple copies of the recipe and bring it to Thanksgiving. Have a little recipe card swap, and everyone leaves happy.
How to get the free file? Just let me know you want it. You can email me at PeachPrints@comcast.net subject line Free File and I will send it to you. I will not use your email in any other way then to send you the file. I will be sending the file out to all people who request starting now through Tuesday, November 23, 2010. You will receive it within 24 hours after your request. What will you get? You will get one PDF file that contains two 4x6” recipe cards that you can easily print on your home printer. You can print as many as you want, you can share it with as many friends as you want. The only thing you can’t do is resell the file.
Here is a fantastic recipe to add to your collection, Chocolate Espresso Cupcakes. I've been wanting to play around with different cupcake flavors for a while now. I did a google search for espresso cupcakes and came across many recipies. I chose this one because it looked easy and I had all the ingredients. It is delicious! You must try it out.
Chocolate Espresso Cupcakes
makes 24 cupcakes
(adapted from Bon Appétit)
2 cups cake flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups (packed) golden brown sugar
3 large eggs
1 1/2 tsp vanilla extract
1 cup milk
2 tsp instant espresso powder dissolved in 1/2 cup hot water
preheat to 325°F. line cupcake pan with paper cups.
Sift 2 cups cake flour, cocoa, baking soda, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add brown sugar and beat until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with buttermilk in 2 additions, beating just until blended after each addition. Gradually add hot espresso-water mixture, beating just until smooth.
Divide batter between pans; smooth tops. Bake cupcakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Invert cakes onto racks; lift pans off cakes and remove parchment. Place wire rack atop each cake; invert again so top side is up. cool completely.
For frosting, the recipe called for an espresso flavored whipping cream frosting which sounded delicious, but I started to get lazy and ended up using my Mom's butter-cream frosting recipe.
Here is a link to the blog Good Clean Fun Eating where you can find the original frosting recipe.