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Ingredients
| NAME | WEIGHT | MEASURE |
|---|---|---|
| Cupcake Batter | ||
| Water, cool (approx. 72°F) | 3 lb 8 oz | 7 cups |
| Espresso powder | 4 Tbsp | |
| Gold Medal™ ZT White Cake Mix 5 lb (11132) | 5 lb | 1 box |
| Icing | ||
| Cream cheese, softened | 3 lb | 6 cups |
| Gold Medal™ ZT Ready-to-spread Vanilla Crème Icing (11216) | 3 lb | 5 1/2 cups |
| Espresso powder | 2 Tbsp | |
| Assembly | ||
| Cocoa powder | 1/2 oz | 1/8 cup |
Directions
Cupcake Batter
1) Follow box directions for cupcake batter adding espresso powder in step 1
2) Deposit using a #12 scoop of batter into paper lined or greased muffin pans.
Bake
Convection Oven* 300°F 18-22 minutes
Standard oven 350°F 22-26 minutes
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*Rotate pans baked in convection oven one-half turn (180°) after 10 minutes of baking.
Icing
1) Whip cream cheese and espresso powder in mixer bowl with paddle attachment on high speed for 3 minutes. Add vanilla icing.
2) Stir icing mixture for 2 minutes on medium speed or until well combined.
Assembly
1) Pastry bag fitted with a star tip with the icing mixture.
2) Pipe 1 1/2oz of icing on top of each cooled cupcake.
3) Dust each cupcake with cocoa powder.
Formulation courtesy of General Mills Convenience & Foodservice
