Pentecost Cupcakes


Mighty Is Her Call Team // Savor Your Saturday

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June 8  

 

Ingredients

  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoon espresso powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1/4 cup warm water
  • 1/2 cup brewed coffee, at room temperature
  • 3/4 cup buttermilk
  • 3 tablespoons canola oil
  • 1 teaspoon pure vanilla extract
  • Your favorite frosting and sliced strawberries for “tongues of fire” topping

Directions:

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift cocoa powder, espresso, flour, sugar, baking soda, baking powder, and salt into a large  bowl. Add eggs, warm water, brewed coffee, buttermilk, oil, and vanilla; mix until smooth. Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes. Transfer cupcakes to wire racks, and let cool. Cupcakes will keep, covered, for up to 3 days.

 

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