Vanilla Latte Coffee Cupcakes - Historias del Ciervo by Julian Angel
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Vanilla Latte Coffee Cupcakes

Do you consider yourself a coffee lover? So this recipe is for you. A delicious treat for any time of the day. Sweet, creamy and delicious coffee latte treats.

Caffè Latte Cupcakes

{6 – 8 Cupcakes}

  • 100 g Cake flour
  • 10g Granulated instant Coffee plus more for dusting
  • 80 g White sugar
  • 1 tsp Baking powder
  • 1/4 tsp Salt
  • 60 g Milk
  • 1 Large Egg
  • 1/2 tsp Vanilla Bean Paste or seeds of 1 Vanilla Stick
  • 80 g Unsalted butter
  • 1/2 tsp Ground Cinnamon

  1. Preheat oven to 350°F / 175°C.
  2. In a medium bowl, whisk egg, milk and the vanilla bean paste just until lightly combined.
  3. In the bowl of a stand mixer fitted with the flat beater, mix the flour, instant coffee, cinnamon, sugar, baking powder and salt on low speed for 2 minutes. Add the butter and 1/3 of the milk mixture and beat on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 2 minutes. Scrape down the sides of the bowl.
  4. Starting on medium-low speed, gradually add the remaining wet mixture to the batter in three parts, beating on medium speed for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides of the bowl and beat on medium speed until smooth.
  5. Divide the mixture evenly into cupcake tins filling each cupcake liner 3/4 of the way and dust some instant coffee on top.
  6. Bake for 17 minutes or until just beginning to brown on top. Remove from oven and let cool completely on a rack.

Vanilla Bean Latte American Buttercream

  • 125 g Unsalted Butter at room temperature
  • 150 g Icing sugar
  • 30 ml / 1 tbsp Milk
  • 15 ml / 1 tbsp Liquid Strong Coffee
  • 1/2 tsp Vanilla Bean Paste

  1. In the bowl of a stand mixer fitted with the flat beater, beat butter until pale and fluffy.
  2. Add Icing sugar, Vanilla bean paste, milk and coffee, beat 8 minutes starting on low and increasing to medium-high speed.

Decorating Cupcakes
1. Add the buttercream into a piping bag adapted with a 1M piping tip.
2. Squeeze the air out of the piping bag. Pipe a swirl on to each cupcake. Start at the center of the cupcake, squeezing in a spiral motion, creating layers of buttercream and working in toward the center.
3. Dust with some granulated coffee, Edible Gold Leaf and edible glitter to garnish.

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