Coffee Sponge Cupcakes
Ingredients: (12 cupcakes)
(A)
3 egg yolks
2g instant coffee powder (+ 1/2 tsp warm water)
35g corn oil
40g cake flour
1/4 tsp baking powder
A pinch of salt
30g milk
(B)
3 egg whites
40g sugar
(C)
40g dark compound coin chocolate or Chocolate chips
Instructions:
1.Preheat the oven at 160C. Line cupcake pans with paper liners.
2. In a separate bowl, separate the egg white and yolk.
3. Heat the oil for 20 seconds, then pour into a bowl.
4. In a separate bowl sift together the flour, baking powder and salt. 5. Add the flour mixture to the warm oil. Mix until just combined.
6. Pour in the milk and egg yolks and mix well.
7. Mix in the coffee and mix well.
8. Whisk egg whites till bubbly, add in sugar gradually in 3 portions.
9. Fold in whisked egg whites into egg batter gently in 3 portions.
10. Scoop half of the batter into the prepared cupcake pan, add in chocolate coins and cover with batter. Bake for 20 minutes at 140C. ( I forgot to reduce the heat😅as you can see my cupcakes shrunk with wrinkles...)
11. When the cupcakes are completely chilled, make the frosting.
Coffee buttercream frosting:
3/4 cup butter, room temperature
3 cups powder sugar
1 tsp coffee powder(+1tsp warm water)
2-3 tbsp heavy cream or milk
Instructions:
1. In a mixing bowl whisk the butter for about 2 minutes until light and fluffy.
2. Add the powder sugar, 1/2 cup at the time, whisking well.
3. When all the sugar is incorporated add the cold coffee and enough heavy cream to reach the desired consistency. Whisk for an additional minute.
4. Spoon the buttercream into a piping bag and frost the cupcakes.
(A)
3 egg yolks
2g instant coffee powder (+ 1/2 tsp warm water)
35g corn oil
40g cake flour
1/4 tsp baking powder
A pinch of salt
30g milk
(B)
3 egg whites
40g sugar
(C)
40g dark compound coin chocolate or Chocolate chips
Instructions:
1.Preheat the oven at 160C. Line cupcake pans with paper liners.
2. In a separate bowl, separate the egg white and yolk.
3. Heat the oil for 20 seconds, then pour into a bowl.
4. In a separate bowl sift together the flour, baking powder and salt. 5. Add the flour mixture to the warm oil. Mix until just combined.
6. Pour in the milk and egg yolks and mix well.
7. Mix in the coffee and mix well.
8. Whisk egg whites till bubbly, add in sugar gradually in 3 portions.
9. Fold in whisked egg whites into egg batter gently in 3 portions.
10. Scoop half of the batter into the prepared cupcake pan, add in chocolate coins and cover with batter. Bake for 20 minutes at 140C. ( I forgot to reduce the heat😅as you can see my cupcakes shrunk with wrinkles...)
11. When the cupcakes are completely chilled, make the frosting.
Coffee buttercream frosting:
3/4 cup butter, room temperature
3 cups powder sugar
1 tsp coffee powder(+1tsp warm water)
2-3 tbsp heavy cream or milk
Instructions:
1. In a mixing bowl whisk the butter for about 2 minutes until light and fluffy.
2. Add the powder sugar, 1/2 cup at the time, whisking well.
3. When all the sugar is incorporated add the cold coffee and enough heavy cream to reach the desired consistency. Whisk for an additional minute.
4. Spoon the buttercream into a piping bag and frost the cupcakes.
Happy Baking!
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