Coffee is romance…

Coffee is friendship…

Coffee is comfort…

Coffee is social…

Coffee is solitary…

Coffee is for the morning…

Coffee is for the afternoon…

Coffee is the smell of home…

Coffee is good with coffee.

Coffee Cupcakes with Italian Meringue Frosting

Makes 8 – 9

For the Cupcakes:

  • 125g unsalted butter, at room temperature
  • 100g golden caster sugar
  • 2 eggs
  • 125g self-raising flour
  • 1 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon instant espresso powder
  • 50ml warm full cream milk
  • 1 tablespoon instant, coffee for dusting
  • 1 tablespoon cacao nibs, for garnish
  • For the Frosting:
  • 45g egg whites
  • 100g white caster sugar
  • 50ml water
  • Pinch of cream of tartar

Make the Cupcakes:

  1. Preheat the oven to 170°C fan-forced. Line 8-9 holes of a muffin pan with paper liners. Set aside.
  2. Put the butter, sugar, eggs, flour, baking powder and vanilla into the bowl of a food processor and blitz until smooth
  3. Dissolve the espresso powder in the milk and gradually add it to the butter mixture while the processor is running. Blitz until combined.
  4. Use an ice cream scoop to divide the batter evenly between the cupcake liners, filling each two-thirds full. Bake for 15 – 20 minutes, or until a skewer inserted into the middle comes out clean. Turn the cupcakes out onto a wire rack to cool.

Make the Frosting:

  1. Put the egg whites into the bowl of an electric mixer fitted with the whisk attachment.
  2. In the meantime, put the sugar and water into a small saucepan over high heat without stirring. Heat to 115°C. Once it has reached temperature, start whipping the egg whites and cream of tartar on high speed until foamy. When the sugar reaches 121°C, take it off the heat and pour it in one thin, continuous stream into the egg whites, whisking all the time. Continue whisking for 5 minutes.
  3. Pipe the frosting onto each cupcake and sprinkle with coffee powder and cacao nibs.

adapted from here