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Sunrise Chef: Cesarina (Cesy) Acosta

Published On: Dec 06 2012 07:17:35 PM EST   Updated On: Dec 07 2012 11:25:47 PM EST

Sunrise Chef: Cesarina (Cesy) Acosta

Cesarina (Cesy) Acosta is a woman who loves to bake -- and create -- all sorts of cupcakes.  Cesy's Cupcakery will deliver your cupcakes or you can buy them in the PPL Plaza Building in Allentown.  She joined 69 News to teach us how to take your typical cupcake and spice it up!

Chocolate Peppermint Fudge Cupcakes
Makes about 24 cupcakes:

2 1/2 cups all-purpose flour
1 1/4 cups dutch-process cocoa powder
2 1/2 cups sugar
2 1/2 tsp baking soda
1 1/4 tsp baking powder
1 1/4 tsp salt
2 large eggs, plus 1 large egg yolk
1 1/4 cups whole milk
1/2 cup vegetable oil, plus 2 tablespoons
1 1/4 tsp pure vanilla extract
1 1/4 cups warm water
1/4 cup peppermint fudge (found at local grocery stores)

Preheat oven to 350F and line or spray two standard 12-cup muffin pans.

Sift into the mixer bowl: flour, cocoa powder, sugar, baking soda, baking powder and salt. Add the eggs, yolk, milk, oil, vanilla and warm water.


Beat with a paddle attachment on low speed until smooth and combined, about 3 minutes; scrape down the sides of the bowl if needed.

Divide batter evenly among the muffin cups (my batter was pretty liquid, so I used a measuring cup to pour it out into the muffin cups).

Bake, rotating pans halfway through the baking time, until a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Cool in the pan for a little bit and then transfer onto a wire rack or board to cool completely.

Basic Vanilla Buttercream:
This recipe is good enough for 24 cupcakes (depending on how much you use)

3 1/2 Sticks of unsalted butter
2 1/2 cups of confectioners sugar
1/3 cup of milk
1 tbsp of vanilla extract

In an electric mixer beat the butter (must be at room temperature) on high speed until white and fluffy,

add your vanilla extract, add sugar and beat for 1 minute on med-high speed.

Add the milk as you go along and you may not need all of it, if its too runny add more sugar.

Candy Cane Buttercream

(please refer to your basic vanilla buttercream recipe and you can add peppermint extract (1/2 tsp)

1 cup of crushed candy cane

Frost your cupcakes with your basic vanilla buttercream recipe, then decorate it with your crushed candy.

Find Cesy's Cupcakery on Facebook.