Hazelnut Latte Cupcakes with Optional Glaze or Frosting

I thought it was Spring?  I mean, it's sort of contradictory when I bring in cupcakes in Spring wrappers and it's doing THIS outside:

I thought it was Spring?  We had the equinox and everything, didn't we??  Was there some sort of bizarre time travel and it's February again? 

Speaking of February, I'm headed to Colombia again in April.  I can't wait, but I'm kind of nervous.  I'm team lead and I have to come up with a game plan.  Game plan of what, exactly?  Responses?  SOP's generated?  That's Standard Operating Procedures in non gubment speak.  AND I have to collaborate with the other person going with me.  BUT neither of us had had time to really sit down and discuss a "game plan" for while we're there.  *sigh*

And I know it's early in the week, but can it be Friday already?  When I've had to update the same 6 files 5 times today due to tweaking....and THEN have to figure out to recoup $800 on someone elses sheet?  I' exhausted and seriously just wanted to drink my dinner tonight.  I. Want.  This.  Week.  To.  Be.  Over.

 I had it in my head that I was going to make cupcakes.  I actually wanted to try TWO batches, but...

I only had enough time, energy, whatever for one batch this time.  The vanilla will just have to wait.  I am on a cake kick to make a recipe that isn't completely dry but not full of 1/2 cup of butter.  This girlish figure HAS to come back.  I had it somewhat of one at one point in time.  I want it back.  

Which is why I have been doing glaze lately.  I'm not a huge fan of butter cream, but S isn't a fan of cream cheese glaze or even frosting for that matter on everything I make.  I don't know why I wanted to make a cream cheese glaze other than I thought it might be interesting with the flavors?  Cause I didn't think of just a plain coffee glaze?  Cause I over thought it?  I really have no idea other than I just did.  Deal.

So, I made the glaze and just wasn't QUITE happy with the way it came out.  It was too messy to redo into a cream cheese frosting, so I made a separate frosting.  It tasted better.  MUCH better.  Don't get me wrong.  I liked the glaze, too, but I think I liked the frosting better.  Now, if I'd done with the glaze what I did with the frosting and adding the instant coffee "extract" I might have liked them both the same.  I may have to try that with my next coffee cupcake.

Combine whole wheat pastry flour, flour, cake flour, ground hazelnuts, baking powder, baking soda, cocoa powder and salt in a large mixing bowl.  Stir with a whisk to combine well.

 

Combine yogurt, sugar, egg substitute, vanilla extract, hot coffee and coffee granules in a small mixing bowl.  Stir well to combine.  Make a well in the center of the flour mixture and add yogurt mixture.  Stir until just combined.

Fill 24 muffin cups with cupcake liners.  Fill 2/3 full with batter and bake at 240 for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Allow them to cool in the pan for 5 minutes then move to a wire rack to cool completely.

The instructions for the glaze and frosting are essentially the same.  Combine all ingredients (after the coffee "extract" has cooled that is) in a medium mixing bowl and beat withe whisk attachment until night and fluffy, then pipe onto cupcakes and serve.

Glazed Cupcake

Frosted Cupcake

 My piping skills leave something to be desired, but they have been getting better.  The more I practice, the better I get.  They look MUCH better than the first ones I "decorated" not too long ago.  Don't you think?

Ingredients
For Cupcakes:

• 3/4 c whole wheat pastry flour
• 1 c all-purpose flour
• 1 c cake flour
• 1/4 c ground hazelnuts
• 1 t salt
• 1 t baking powder
• 1 t baking soda
• 3/4 c cocoa powder
• 1 1/2 c fat free, plain yogurt
• 3/4 c coffee
• 1 T instant coffee granules
• 1 c sugar
• 1/2 c egg substitute
• 1 t vanilla extract

For Glaze:

• 8 oz low fat cream cheese
• 1 1/2 c powdered sugar
• 2 T instant coffee granules

For Frosting:

• 5 T margarine
• 1 1/2 c powdered sugar
• 2 T hot water
• 2 T instant coffee granules

Cooking Directions

For Cupcakes:

Preheat oven to 350.

Combine flours, hazelnuts, cocoa powder, salt, baking powder and baking soda in a large mixing bowl. 

Stir with a whisk to combine.

Combine yogurt, coffee, instant coffee, sugar, egg substitute, and vanilla extract in a small mixing bowl.

Make a well in the center of the flour mixture and add yogurt mixture. Stir until just combined.

Line 24 muffin cups with cupcake liners. Fill 2/3 full with batter and bake at 350 for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Cool in pan 5 minutes, then move to wire rack to cool completely.

For Glaze:

Soften cream cheese. Using the whisk attachment of a hand mixer, beat until smooth.

Add powdered sugar and beat until just combined.

Add instant coffee granules and let set 5 to 10 minutes or until the granules have dissolved.

Continue to whip until light and creamy. Pipe onto cupcakes and allow to set until glaze has hardens.

For Frosting:

Combine hot water and instant coffee and allow to cool to room temperature.

Bring margarine to room temperature in a medium mixing bowl. Whip with whisk attachment for 1-2 minutes. Add powdered sugar and beat until light.

Add the coffee mixture and whip until light and fluffy. Pipe onto cupcakes and serve immediately.

 

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