Eggless coffee cupcakes

Moist egg-free coffee-flavoured cupcakes with coffee buttercream !

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Ingredients

For the coffee cupcakes

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

For the coffee buttercream

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

Instructions

For the cupcakes

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 !

For the buttercream

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.

Notes

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!