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The event is really exciting plus the food, it has been almost a perfect day. Thanks for sharing the recipe. I want to try it!


Many thanks to all the volunteers who contributed their time and yummy food! You made the job of RD easy. See you all next month.

Nate Burgoyne

Mahalo for shooting photos! That was super fun. Aloha.


Since several people asked, here is the recipe for the cupcakes that I made for the race:
“Crack”uccino Cupcakes
For the cupcakes:
1 ¾ C all-purpose flour
2 C sugar
¾ C cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 C buttermilk
½ C vegetable oil
3 eggs, at room temperature
1 tsp vanilla
1 C freshly brewed, hot coffee
1 tsp espresso powder
Preheat the oven to 350 degrees and line 18 muffin tins with cupcake liners.
In a medium bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
Brew the coffee and dissolve the espresso powder in the coffee.
Using an electric mixer, beat buttermilk, oil, eggs, and vanilla together on medium speed until well combined. Using a slow speed, add the dry ingredients in three batches, mixing until just incorporated. Add the coffee and stir until combined.
Fill cupcake liners a little more than halfway and bake for 14-15 minutes.
For the Caramel Sauce:
½ C heavy cream
3 T. butter
3 T. light corn syrup
1 ½ C brown sugar
Combine all ingredients in a saucepan, bring to a boil, and boil briskly for 3 minutes, stirring occasionally.
Once the cupcakes have cooled completely, use a serrated knife to cut out a small cone-shaped chunk from the center of each cupcake. Fill with caramel sauce, then place the cut-out back into the puka. Frost each cupcake with the frosting (below), and drizzle leftover caramel sauce.
For the Frosting:
2 C heavy cream
¼ C sugar
1 tsp vanilla
Using a chilled mixing bowl and whisked attachment, beat the cream on a high speed until stiff peaks form. Add the sugar and vanilla; beat until incorporated. Place frosting in a piping bag with a large round tip and decorate cupcakes as desired.


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