Coffee
Sponge Cupcakes
Recipe
sourced from Shirley @kokken with slight changes
makes for 8 cupcakes
Ingredients
3 Egg
Whites (from 3 large eggs weighing 60g with
shell)
60g Sugar
3 Egg
Yolks (from 3 large eggs weighing 60g with
shell)
¼ tsp Vanilla
extract
1 tsp Coffee
extract (I used coffee oil)
65gPlain
flour
30g
Vegetable Oil (I used canola oil)
30g Milk
Butter Cream
75g Egg
white
60g
Castor sugar
225g
Unsalted butter
1tsp
Vanilla Extract
1tsp
Mocha/ coffee paste
Instructions
Whip the
egg whites until foamy then add sugar in 3 additions and whip until egg white
forms soft peaks form.
Add egg
yolks one at a time, mixing well before adding more egg yolks.
Add in
vanilla and coffee extract and mix until combined.
Add in
plain flour and fold to mix well with a spatula.
Add oil
and mix well with spatula. Repeat the same with milk – taking care not to over
deflate the foam.
Spoon
batter into a lined muffin mold. (filled to ¾ of the cupcake mold)
In an
oven preheated to 170C, bake the cupcakes for 25mins.
Set aside
to cool completely.
Swiss Meringue Butter Cream
Place egg
whites, sugar and salt in a mixing bowl. Whisk egg whites over a water bath
until sugar and salt completely dissolves.
Remove
from heat and continue whisking the egg whites using a stand mixer.
Whisk at
low speed and gradually increase speed. Whisk the egg whites until glossy and
firm peaks are formed. (The meringue should cool down by then)
Lower
mixing speed and add butter in spoonfuls until well mixed. Add in vanilla
extract and coffee paste.
Change
balloon whisk to paddle and continue mixing for another 10mins at low speed
until smooth and fluffy.
Decorate
cupcakes by frosting with butter cream using a open star piping tip.
As I add Coffee Oil instead of coffee extract, the sponge colour is darker
as the coffee taste ...........awesomely delicious!!!
Even if you don't intend to make the buttercream, eating it plain is as good too.
Well for me, I PREFER to eat it plain!
