Cupcake Batter
Water, cool (approx. 72°F) 3 lb 8 oz 7 cups
Espresso powder 4 Tbsp
Gold Medal™ ZT White Cake Mix 5 lb (11132) 5 lb 1 box
Cream cheese, softened 3 lb 6 cups
Gold Medal™ ZT Ready-to-spread Vanilla Crème Icing (11216) 3 lb 5 1/2 cups
Espresso powder 2 Tbsp
Cocoa powder 1/2 oz 1/8 cup


Cupcake Batter


1) Follow box directions for cupcake batter adding espresso powder in step 1


2) Deposit using a #12 scoop of batter into paper lined or greased muffin pans.


Convection Oven*    300°F    18-22 minutes
Standard oven          350°F     22-26 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 10 minutes of baking.


1) Whip cream cheese and espresso powder in mixer bowl with paddle attachment on high speed for 3 minutes.  Add vanilla icing.


2) Stir icing mixture for 2 minutes on medium speed or until well combined.




1) Pastry bag fitted with a star tip with the icing mixture.


2) Pipe 1 1/2oz of icing on top of each cooled cupcake.


3) Dust each cupcake with cocoa powder.



Formulation courtesy of General Mills Convenience & Foodservice