For the cupcake pan, the bottom part bakes much slower than the top, because of the cavity size difference. I filled the bottom about 2/3 full, baked for 10 minutes, then filled the top and continued baking for 40 minutes at 325. It came out perfectly. You'll see in the pictures, where the nonstick spray discolored the cake slightly, but it's getting covered in icing, so I don't care too much...
Cake recipe: From Sandra Lee
- 1 cup ground espresso
- 2 2/3 cup water
- 1 cup vegetable oil
- 6 eggs
- 2 boxes of chocolate cake mix (I used a Dark Chocolate mix)
1. Brew espresso and water in standard coffee pot. Set aside.
2. Combine other ingredients in large bowl and mix on low until combined. Slowly add in hot coffee, while mixing on medium. Mix for 2 minutes until batter is light and fluffy.
3. Fill pans accordingly. Bake at 325 for 40 minutes. Cool in pan 15 minutes, then invert to wire rack and cool completely before frosting.
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 3 cups confectioners sugar
- 2 Tablespoons milk
- food coloring, if desired.
1. Combine butter and vanilla in medium bowl. Use whip attachment and mix on medium-high for 4 minutes, until butter is light and fluffy.
2. Add in confectioners sugar and milk. Whip another 5 minutes, until frosting is fluffy and sugar has completely dissolved (taste the frosting -- if it's still grainy, mix a little bit longer). Mix in food coloring, if desired.
** Depending on the thickness you require (thicker for piping, thinner for frosting), you may need to add milk and/or sugar to achieve the desired consistency.
- 3 cups half and half
- 2 cups sugar
- 2 eggs, beaten
- 2 cups heavy cream
- 2 teaspoons vanilla extract
- 5 teaspoons ground cinnamon
1. Heat medium sized saucepan over medium-low heat. Add sugar and half and half. Stir occasionally, and remove from heat just as it begins to simmer (takes about 10 minutes or so). Slowly combine half of the mixture with the beaten eggs, whisking quickly to combine, preventing the eggs from scrambling. Pour egg mixture back into saucepan with remaining half and half mixture. Bring to 170 degrees, over medium-low heat, stirring constantly. Remove from heat, add in vanilla and cinnamon. Whisk quickly to combine. Set aside to cool. When mixture reaches about 70 degrees, refrigerate 2-3 hours.
2. Pour cooled mixture into ice cream maker, and freeze according to manufacturer's directions.
** Note: I used the Kitchenaid 2 quart ice cream maker. This recipe has to be made in 2 parts, because it is too large an amount for the KA attachment. If you place the full recipe in the ice cream maker, it won't freeze properly.