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    starbucks frappucino cupcakes!

    • Heather Galbraith

      Heavenly! Starbucks Frappacino Cupcake recipe!!!!!!!

    • Samantha Nixon

      Starbucks frappacino cupcake recipe attached

    • Jesse Feland

      #cupcake, #cake, #recipes, #dessert

    • Laken Moreau

      Starbuck Frappacino cupcake recipe

    • Mallory Baldwin

      starbucks cakes, yes please

    • Katie Stanton

      For the Cupcakes: Recipe heavily adapted from Apartment Therapy’s The Kitchn 3/4 cup whole or low-fat milk 1/4 cup sour cream 1 package of Starbucks Via Instant Coffee 1 tbsp vanilla 3 cups cake flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 2 teaspoons very finely ground coffee 2 teaspoons unsweetened natural cocoa powder 3/4 cup butter at room temperature 1 1/2 cup white sugar 4 eggs, yolks and whites separated Heat the milk in the microwave or on the stove until hot – stop short of a simmer. Stir in the instant coffee until well blended. Add the vanilla and set aside. Sift together the cake flour, baking powder, soda, salt, ground coffee and cocoa. In the bowl of a stand mixer, beat the butter and sugar with the paddle attachment until creamed. It should be slightly fluffy. Beat in the egg yolks one at a time. Add 2/3 of the flour mixture and the sour cream. Add the remaining flour mixture and milk. Beat until smooth. Scrape all the batter out into a separate bowl and wash the mixer bowl thoroughly. Switch to the whisk attachment and beat the egg whites until stiff but not dry. They will hold a stiff peak but they will still slip around a little in the bowl. Fold the egg whites into the cake batter gently, folding the batter around until well combined. Fill cupcake liners with batter and bake at 350 degrees for about 20 minutes (they baked up surprisingly fast).

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