These cupcakes are all about the icing. I used my plane-Jane (no offense intended, Janes!)
basic vanilla cupcake recipe, and then put all the flavour into what went on top...
Ta-da...the Vanilla Latte cupcake ....
I still have no idea what to call this kind of egg-yolk based icing. And if you wanted to use Swiss Meringue Buttercream or just basic butter icing instead, that'll be fine with me : )
Basic Vanilla Cupcake Recipe:
(note: this recipe produces 30-36 cupcakes. The icing recipe, however, is enough for about 12 generous swirls. Freeze the extra cupcakes, use the extra batter to make a small cake, or use it for cake pops...)
2 cups caster sugar
2 cups cake flour
2 tsp baking powder
1 cup milk
1/4 cup vegetable oil
2 tsp vanilla extract
Set the oven temp to 175'C
Mix the milk and oil together in a jug, and heat in microwave for 2 min on high. Set aside for 15 minutes, then add the vanilla.
Place the sugar and eggs in a mixer, and beat on high for 6 minutes, until pale and fluffy.
Sieve the flour and baking powder into two separate bowls.
Add 1/3 of the flour to the egg mix, then half the milk mix; gently blend. Add another 1/3 of flour, then the rest of the milk mix; gently blend. Finally add the rest of the flour and then the baking powder.
Mix until just combined.
Use a 1/4 or 1/3 cup measuring cup to fill your cupcake case lined muffin tray.
Bake for 15-18 minutes.
These cupcakes need to be covered with icing as soon as they are cool, or frozen if not used immediately. Left unfrosted, their surfaces become tacky in a short space of time.
Vanilla Latte Icing
5 egg yolks
1 cup sugar
1/2 cup water
1 tbs good quality freeze dried coffee granules, or instant espresso powder
1 tsp cocoa powder
+1tbs boiling water
Vanilla extract ( I use Vanilla Girl)
Coffee extract (Vanilla Girl) - not essential if you don't have it
250g butter, at room temp., cut into small cubes
Make a paste with the coffee granules, cocoa and boiling water. Allow to cool
Place sugar and water together in a small saucepan. Bring to the boil. Allow to boil undisturbed for 7minutes on medium heat.
Beat the egg yolks with the whisk attachment until pale and fluffy (about 3 minutes).
Pour the sugar syrup into the yolks, down the side of the mixing bowl.
Keep beating on medium speed until the mixing bowl is neutral to touch.
Swop over to the paddle attachment.
Add the butter one cube at a time, then add the coffee, cocoa mix and extracts. It might go soft and runny....just keep beating.
Beat until the icing is able to hold its shape.
This icing doesn't like excessive heat. It's a perfect cool, rainy day treat.