Espresso Cupcakes with Swiss Meringue Buttercream Frosting
Author: Maya Kitchenette
Prep time:
Cook time:
Total time:
Serves: 24
- ¾ cup butter, room temperature
- ¾ cup castor sugar
- ¾ cup brown sugar
- 2 large eggs
- 2⅔ cups Self raising flour
- ¾ cup milk
- 1 shot espresso (1 ounce)
- 1 teaspoon vanilla extract
- 3 large egg whites
- ⅔ cup castor sugar
- 250 g butter - cut into small chunks,
- 1½ teaspoons pure vanilla extract
- ½ shot espresso (0.5 ounces)
- Mix the espresso and the milk.
- Using a mixer, beat butter, castor sugar and brown sugar until light and fluffy.
- Add egg, one at a time, beating until well combined.
- Add about a third of the flour and beat to combine.
- Pour half on the milk in the flour mixture and beat to combine.
- Continue adding, alternating between dry and wet and finishing with the dry.
- Stir in vanilla.
- Scoop batter into cupcake cups about ⅔ full and bake for about 20-25 minutes or until a cake tester comes out clean.
- Keep aside to cool while making the frosting.
- Combine egg whites and sugar in the heatproof bowl of a standing mixer set over a pan of simmering water.
- Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved.
- Attach the bowl to the mixer fitted with the whisk attachment.
- Start on low and gradually increasing to medium-high speed, whisk until stiff peaks form.
- Continue mixing until the mixture is fluffy and glossy, and completely cool for about 7-10 minutes.
- Add the butter a little at a time, mixing well after each addition.
- Once all butter has been added, whisk in vanilla.
- Continue beating for about 3-5 minutes and do keep scraping down the sides with a spatula.
- Add in espresso and let it mix for another 20 seconds till well incorporated.
- Frost cupcakes as desired.
Recipe by Maya Kitchenette at https://mayakitchenette.com/espresso-cupcakes-with-swiss-meringue-buttercream-frosting/
3.5.3208