Caga Tió Cupcakes at home
- Yield 14
- Cook 20 minutes
- Total 20 minutes
Caga Tió Cupcakes at home is a dessert recipe on Avoteb. The yield on the card is 14. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 14 servings
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup coffee (or water), room temperature
- 1/2 cup vegetable oil (or canola oil)
- 1 teaspoon vanilla extract
- 1 cup salted butter, room temperature
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 tablespoon vanilla extract
- 28 candy eyes
- handful of pretzel sticks
- red and black food coloring
Method
Prep the oven and cupcake liners. Warm oven to 300°F (148°C). Line two cupcake pans with about 16 liners total (or you can bake multiple batches with one pan).
Mix the dry ingredients. Tip in the flour, sugar, cocoa powder, baking soda and salt to a large mixing bowl and whisk to combine. Keep nearby.
Mix the wet ingredients. In a separate medium mixing bowl, whisk together the egg, buttermilk, coffee, oil and vanilla until evenly combined.
Stir the batter. Tip in the wet ingredients to the dry ingredients and stir until just combined. The batter will be thin.
Roast Fill the cupcake liners so that they are just over halfway full. (You should have between 14 to 16 cupcakes.) Bake for 18 to 23 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Move the pan to a wire rack and let the cupcakes cool completely to room temperature. See step-by-step decoration instructions in the notes above.
Beat the butter. Tip in the butter to a large mixing bowl or the bowl of a stand mixer and beat on medium speed for 2 to 3 minutes until it is light and fluffy.
Tip in the powdered sugar, heavy cream and vanilla extract and beat on low speed for 1 minute until combined. Scrape down the sides of the bowl, then beat on medium speed for 2 more minutes until completely smooth.
Adjust consistency if needed. If the buttercream seems too thin, add in 1 to 2 cups of additional powdered sugar and beat until smooth. If the buttercream seems too thick, add in 1 tablespoon of heavy cream (or more, if needed) and beat until smooth. Dye about 2/3 cup of the frosting black. Then halve the remaining amount of frosting and dye one half red and one half brown. (the cook used cocoa powder as the brown "food coloring.")
