Now I’ve always been more of a tea gal myself, but the struggle of making it into anatomy on 4 hours sleep has forced me to branch out to coffee. I must admit I’m a bit of a baby when it comes to coffee – just about handling a brew with half a pint of milk and 236487293487 sugars. I do, however, enjoy a vanilla latte which is why these bad bois have been rustled up.
The trick with these is to use POWDERED coffee straight in the batter and frosting, not granules diluted in hot water like most recipes call for. What also makes these extra spesh is the Italian meringue buttercream – not grainy or overly sweet like the basic American buttercream we’ve all made.
Enough jibber jabber, let’s go girls.
Ingredients
- FOR THE CAKE
- 1.5 tbsps. coffee powder
- 150g self-raising flour
- 165g caster sugar
- 165g butter
- 3 eggs
- 2 tsps. vanilla extract
- FOR THE ICING
- 2 egg whites
- 160g granulated sugar
- 70ml water
- 195g butter
- 2 tsps. coffee powder
- 2 tsps. vanilla extract
- (candy thermometer)
Method – makes 12 cupcakes
- Right this method is soooo easy you literally chuck everything in the bowl and mix it
- bam
- you’re done
- Whack in the oven at 160C for 20mins and they’ll be perfecto
- your kitch will start to smell of fresh coffee too which is a nice little bonus – step aside yankee candles x
- Whilst your little lovelies are cooling we can crack on with the icing
- If you have a candy thermometer this makes the whole process a lot easier – but I’ll be going into the different buttercream techniques in an upcoming bloggo x
- Pop the water and sugar in a pan and start heating
- when it gets to 100C, start whipping up your egg whites
- continue to heat the sugar and water until 114C and then slowly dribble it down the side of the bowl into the foamy egg whites
- try not to do this too quickly or it will turn your meringue into scrambled egg, yum yum in my tum
- once all your sugar mix is in the eggs, keep whipping up until the bowl feels room temp
- slowly add in nubs of your butter
- your frosting might look a horrific curdled mess when you’re doing this but just keep whipping it’ll be fine
- once the butter is in, sprinkle in the coffee powder and vanilla extract and pipe away.
- the end
Decorate as you like, I popped some ‘coffee beans’ on top of mine – ok you caught me I made them out of fondant. What a little fraudster. You just got pranked.
Best enjoyed with a nice cuppa. Pls appreciate one of the top 10 gifts I have ever given – a mug which says ‘You can customise this mug to say anything you want, but I decided not to. Love from Han x’. Honestly comedy gold.
It’s almost time to luv ya and leave ya, so here’s this week’s KG x
KITCHEN GOSS
Our fellow b-baller Soh showed me and Vic how to rustle up some sushi and honestly I’m ready to hand in my CV at Yo Sushi. Vegan Vic experimented with tu-no, and it’s a definite (tu) no no. I cannot describe to you how revolting the smell was, never mind the wet sponge squidge sound when she prodded it. My real tuna sushi on the other hand was divine. Overall 10/10 for effort, -5126789312637894/10 for tu-no. Absolutely not a swap.
The Soggy Bottom 
These look soooo amazing! And I love that you used meringue buttercream (less sugary sweet than American like you said, and also I feel like American buttercream gets hard and crusty after a couple hours)
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Thanks so much – yes definitely American buttercream isn’t my fave, I’ve got an upcoming blog with the different kinds of buttercream explained which you might like! x
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Looks delicious 🤤
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Thank you – they were yummy 🙂
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Mouthwatering….😋😋
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Thanks so much – they were Delish 🙂
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Sounds delicious!
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Thank you so much! X
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