Vanilla Cupcakes with Espresso Buttercream & Caramel

By
KACHEN
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0
42

Vanilla Cupcakes with Espresso Buttercream & Caramel

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Total Time 1 hour 45 minutes
Servings: 14 cupcakes
Course: Dessert
Cuisine: Fusion
Ingredients Method

Ingredients
  

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

Method
 

Cupcake batter
  1. Preheat the oven to 175°C (top/bottom heat).
  2. Combine the sugar and vanilla seeds. Set aside.
  3. 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.
  4. Whisk together eggs, sour cream, and coconut oil until smooth.
  5. Add to the dry mix, beat briefly, then slowly pour in the milk. Batter will be thin.
  6. Fill cupcake liners two-thirds full, bake 20–22 minutes until a toothpick comes out clean. Cupcakes should stay pale.
  7. Cool completely on a wire rack.
  8. Tip: Add colours or spices (vanilla, almond, cinnamon, nutmeg, lemon, orange zest, chai) to vary.
Espresso buttercream frosting
  1. Beat butter until light and creamy.
  2. Gradually beat in icing sugar until smooth.
  3. Add the cooled espresso and whip on high speed until fluffy.
  4. Pipe using a 1 cm star nozzle.
  5. Tip: For a vanilla version, replace espresso with milk and add 2 tsp vanilla essence.
Homemade caramel syrup
  1. Melt sugar with water over medium heat until golden. Do not stir – swirl the pan gently.
  2. Stir in butter, then add cream.
  3. Boil briefly, reduce slightly, then cool completely before drizzling.
  4. Tip: Add 25 ml dark rum for an adult twist.

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