Vanilla Cupcakes with Espresso Buttercream & Caramel
cupcakes
For the cupcake batter
- 200 g granulated sugar
- 1 vanilla bean
- 230 g plain cake flour
- 1½ tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 60 g unsalted butter room temperature
- 2 large eggs room temperature
- 80 g full-fat sour cream
- 60 ml coconut oil
- 160 ml whole milk room temperature
- Pecan nuts for decoration
For the espresso buttercream frosting
- 125 g unsalted butter room temperature
- 300 g icing sugar
- 60 ml cold espresso coffee
For the homemade caramel syrup
- 200 g granulated sugar
- 2–3 tbsp water
- 50 g unsalted butter
- 125 ml whipping cream
Cupcake batter
- Preheat the oven to 175°C (top/bottom heat).
- Combine the sugar and vanilla seeds. Set aside.
- Mix the flour, baking powder, bicarbonate of soda, and salt. Add the vanilla sugar and mix well. Add the butter and beat for 3 minutes on medium-low until crumbly.
- Whisk together eggs, sour cream, and coconut oil until smooth.
- Add to the dry mix, beat briefly, then slowly pour in the milk. Batter will be thin.
- Fill cupcake liners two-thirds full, bake 20–22 minutes until a toothpick comes out clean. Cupcakes should stay pale.
- Cool completely on a wire rack.
- Tip: Add colours or spices (vanilla, almond, cinnamon, nutmeg, lemon, orange zest, chai) to vary.
Espresso buttercream frosting
- Beat butter until light and creamy.
- Gradually beat in icing sugar until smooth.
- Add the cooled espresso and whip on high speed until fluffy.
- Pipe using a 1 cm star nozzle.
- Tip: For a vanilla version, replace espresso with milk and add 2 tsp vanilla essence.
Homemade caramel syrup
- Melt sugar with water over medium heat until golden. Do not stir – swirl the pan gently.
- Stir in butter, then add cream.
- Boil briefly, reduce slightly, then cool completely before drizzling.
- Tip: Add 25 ml dark rum for an adult twist.
