“To me, the smell of fresh-made coffee is one of the greatest inventions.”- Hugh Jackman.
It’s no secret that I am a big coffee drinker. I am trying to cut down caffeine intake though (why cant things I love ever be good for me!!!). Good news is – I am drinking a lot less of it. Not so good news – I am still baking with it! Wait.. thats still good news I guess. I love me some coffee in my desserts!
I am not an expert in eggfree baking. Infact , I literally struggle with getting eggless cakes as good as my eggy cakes. Cupcakes , I have more success with . I love these eggfree vanilla , chocolate and red velvet cupcakes. These are some of most followed recipes and the ones I get rave feedbacks on! These coffee cupcakes are totally in the same league (I hope so!). They are so good , you would never guess they had no eggs !
The cupcake sponge is really light and fluffy . The buttercream is just that.. utterly buttery and creamy. It is the coffee version of my “new ” buttercream. Together , it’s one delicious mouthful and a good caffeine kick ! I have used filter coffee decoction for the flavoring in both (which a sweet friend from Coorg brought down for me!) but this works well with instant coffee powder as well.
- 56 grams or 1/4 cup unsalted butter , at room temperature
- 150 grams or 3/4 cup granulated sugar
- 190 grams or 1 1/2 cups all purpose flour
- 1 1/4 tsp baking powder
- 1/2 teaspoon salt
- 60 ml or 1/4 cup coffee (or filter coffee decoction), at room temperature
- 120 ml or 1/2 cup milk , at room temperature
- 1 tsp vanilla extract
- 221 grams or 1 cup unsalted or salted butter , at room temperature
- 112 grams or 1/2 cup castor sugar
- 60 ml or 1/4 cup coffee (or filter coffee decoction)
- Preheat your oven to 180 C / 350 F . Line your cupcake pan with liners or grease the cavities well.
- Whisk together the flour, salt and baking powder. Keep aside.
- Prepare your coffee by dissolving 2 teaspoons instant coffee powder in 1/4 cup water or by preparing 1/4 cup filter coffee decoction. Mix the coffee/decoction with the milk and vanilla. Keep aside.
- Using an electric mixer or whisk , beat the sugar and butter for 5 minutes.
- Add and beat in one-third of the flour - followed by half of the coffee-milk mixture - followed by another one third of flour - the remaining half of coffee and milk mixture -lastly the remaining third of the flour. Beat after each addition until incorporated. Don't overheat after the last addition of flour.
- Divide the batter into 12 cupcake liners / cupcake pan cavities , filling each about 2/3rds full.
- Bake for 18-20 minutes until a toothpick inserted in the centre comes out clean and dry.
- Cool and frost !
- Using an electric mixer , beat the butter until light and smooth. This will take few minutes.
- Add half of the sugar (1/4 cup) and half the coffee (2 tablespoons) . Beat for 5-6 minutes.
- Add the remaining half of the sugar and coffee and beat well until you get desired consistency.
- The cupcakes can be stored for 3 days at room temperature.
- The buttercream can be refrigerated for upto a week. Bring to room temperature and beat again for desired consistency.
- For stronger coffee flavour , add more instant coffee powder or make a stronger decoction.
- If you don't have castor or super fine sugar , pulse your regular sugar in the blender or processor once. You could also use granulated sugar but will need to beat the buttercream more until you cant feel any grains.
- All ovens work different , if your cupcakes have cracked domes, try baking at 160 C for a few minutes longer!
These cupcakes are delicate and soft and you will love every bit of the coffee that you taste. The buttercream is in perfect contrast rich and luxurious . I have to warn you – this is a “butter”cream in the truest sense. It is really buttery! So , if you want to skip it (hey, its still early enough in January that resolutions are still in place!) , go ahead. The cupcakes are delicious enough to handle it by themselves!