The weather was so nice this weekend. It's hard to believe that it's January with temperatures in the 50s. Where's the snow? Can't a girl get a snow day?Bailey has become a true member of the family and continues to keep us busy. We've been discovering all sorts of hiking trails and we've gotten to know our neighborhood very well. Patrick took her to a puppy socialization class on Saturday. She is always told that she is so beautiful and that people can not believe how calm she is. For a puppy she's pretty mellow, although she has her "psycho puppy" moments.
This week I decided to try and make my own cupcake recipe. I still think I could make a few changes to this one, like increase the cocoa or coffee. However, this is an excellent cupcake. I used the Magnolia Bakery Vanilla Frosting to top them.
Mocha Latte Cupcakes
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cocoa powder
1 teaspoon powdered instant coffee
1 3/4 cups granulated sugar
12 tablespoons butter, softened
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup buttermilk
Combine flour, baking powder, baking soda, salt, cocoa powder, and coffee in a bowl. Set aside. Beat sugar and butter at medium speed until well combined. Add eggs, one at a time, beating after each one. Beat in vanilla and almond. Add flour mixture and buttermilk, alternating, beginning and ending with flour.
Spoon batter evenly into lined cupcake pan. Bake for 18 minutes or until toothpick comes out clean. Cool on wire rack.