I need to prepare a cake or 8 cupcakes for my last week cake decorating class, while I was searching for unique recipes for cupcakes, i came across this Vietnamese Coffee Cupcakes recipes from Cupcake by Chockylit. Coffee Cupcakes sound interesting, since I don't have the Vietnamese coffee equipment at home and i do have a big tin of Foldger that we trying to finish up before long, i modify the original recipe by replacing the Vietnamese coffee with Foldger. This is my modified recipe.
- 1 sticks unsalted butter, room temperature
- 1/2 cup Splenda
- 2large eggs, room temperature
- 1-3/8 cups all-purpose flour
- 3/4 tsp baking powder
- a pinch of salt
- 3/8 cup strong brewed coffee
- 1/8 cup milk
- 1/2 tsp coffee grounds
- Beat butter until soft, about 30 seconds.
- Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
- Add eggs one at a time, beat for 30 seconds between each.
- Whisk together flour, baking powder, and salt in a bowl.
- Measure out coffee and milk together.
- Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
- Add about one third the coffee/milk mixture and beat until combined.
- Repeat above, alternating flour and coffee and ending with the flour mixture.
- Fold in the teaspoon of coffee grounds.
- Scoop into cupcake papers about half to three-quarters full
- Bake for 20 minutes until a cake tester comes out clean.
This cake has a super intense coffee flavor which is delicious, but the downside of the cake is the texture is quite dense compare to the regular cupcake. The cake get dried out if you don't finish it soon enough or keep it too long in the fridge.