Coffee Cupcake Recipe (yields 8 cupcakes)
This recipe is my favorite purely because of its simplicity. If u need a bigger batch (who doesn’t?) the portions can be easily increased, but I find that if you’re looking to practice new decorating techniques, this works out a lot cheaper. And it is better for your hips. 😉
- 1 egg
- 60 ml (1/4 cup) milk
- 125 ml (½ cup) sugar
- 15 ml (tablespoon) oil
- 125 ml (½ cup) flour
- 2.5 ml (½ teaspoon) baking powder
- a few drops of vanilla essence
- 30 ml (1/8 cup) boiling water
- 10 ml (2 teaspoons) instant coffee (I used Nescafé Ricoffy)
- Spray paper cups with a non stick baking spray.
- Pre-heat oven to 180°C (350°F)
- Break the eggs into a mixing bowl and beat with an electric beater until it foams.
- Gradually add the sugar and beat until thick and creamy (at least 10 minutes).
- Sieve the flour and salt over the egg mixture and mix well with a wooden spoon.
- Heat the milk and oil in the microwave to boiling point.
- Pour the baking powder over the cake batter, then add the hot milk mixture on top of that. The baking powder should fizz in reaction to the hot milk mixture (this chemical reaction is what makes cupcakes rise).
- Stir everything together until you have a smooth, runny cake batter.
- Now add the vanilla essence and coffee to the boiling water in a separate bowl/cup and stir. Add into the cake batter and stir. (be careful not to over stir the batter, this will cause bubbles in your mixture and will result in wholes in your cupcakes)
- Spoon ⅔ full into the paper cups.
- Bake for 20 minutes or until done.
- Let cool on a cooling rack. Store in an airtight container if you are not decorating them immediately.
TIP: To make this a chocolate cupcake recipe, leave out the coffee & water. Instead, sieve in 30 ml (¹/8 cup) of cacao powder with the flour and salt in step 5.
Vanilla Icing/Frosting Recipe
- 1 egg white
- 500 ml (2 cups) confectioners’ sugar (icing sugar)
- 2.5 ml (½ teaspoon) vanilla extract
- 7.5 ml (½ tablespoon) water
- 45 ml (3 tablespoons) butter, softened
- Combine all ingredients in a bowl.
- Beat at a slow speed just to mix, then beat at a high speed until smooth and fluffy. (approx. 5 minutes)
TIP: If it’s too stiff, beat in a few drops of water.
Let’s start with something quick and easy; piping a swirl. Ideally I would have preferred a bigger star point for this technique, but it will do for now.
- Fill a piping bag with the frosting. We will be using a star decorating tip.
- Start at the outer edges, and work in a spiral towards the middle.
- Stop applying pressure and pull the tip away.
- Pipe a second spiral, smaller (not as wide) on top. End the spiral at the center.
- Stop pressure; pull tip straight up and away.
- Then add a flower or two to pretty things up 🙂 (I got them pre-made from Bakers Bin)
TIP: Unlike illustrated above, holding the tip at a 90° angle, works best.
Lady Cookie Monster.