CAPPUCINO CUPCAKES

1/2 cup butter, softened

1/2 (8-oz.) package cream cheese, softened

2 cups sugar

4 large eggs 

1 teaspoon vanilla extract

3 cups all-purpose flour 

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 (8-oz.) container sour cream 

Garnishes: instant espresso, ground cinnamon, and chocolate-covered coffee beans

1. Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.

2. Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter by rounded tablespoonfuls into lightly greased miniature muffin pans.

3. Bake at 350° for 13 to 15 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes). Pipe or spread Double Shot Latte Buttercream onto cupcakes. Garnish, if desired.

Note: To prepare regular-size cupcakes, spoon batter into 2 lightly greased 12-cup muffin pans, filling two-thirds full. Bake at 350º for 22 to 24 minutes or until a wooden pick inserted in centers comes out clean. Cool and decorate as desired. Makes 2 dozen.

DOUBLE SHOT LATTE BUTTERCREAM

1/2 cup butter, softened
1 (3-oz.) package cream cheese, softened
1 1/2 tablespoon instant espresso
2 teaspoons vanilla extract
1 (16-oz.) package powdered sugar
3 to 4 Tbsp. milk

Preparation

1. Beat first 4 ingredients at medium speed with an electric mixer until creamy.
2. Gradually add powdered sugar alternately with 3 Tbsp. milk, beating at low speed until blended and smooth after each addition.
3. If desired, beat in remaining 1 Tbsp. milk, 1 tsp. at a time, until desired consistency.