Your favorite iced coffee drink is even yummier in cupcake form.
250 milliliters cup hot water
4 teaspoons instant coffee powder
2 tablespoons sugar (optional)
215 grams flour
1 1/2 teaspoon baking powder
132 grams sugar
187 milliliters milk
65 milliliters oil
60 grams butter
1 tablespoon yogurt
1/2 teaspoon vanilla extract
500 milliliters milk
175 milliliters coffee (from above)
2 tablespoons icing sugar (optional)
4 tablespoons gelatin + 5 tablespoons water
400 milliliters cream (35 percent fat content)
4 tablespoons mascarpone
1 teaspoon vanilla
Let's get Cooking...
Combine hot water and coffee together and mix until well combine. Set aside.
Combine gelatin and water together and set aside for 5 min.
Heat milk in microwave for 90 seconds. Add gelatin and mix until completely melted. Add coffee (and sugar, optional) and mix until combined. Refrigerate for 20 min.
Add mixture to a food blender and allow to mix until mixture doubles in volume and becomes frothy. You may also use a stick blender.
Transfer to a baking tin (20 centimeters x 15 centimeters) and refrigerate for 2 hours (overnight is best). Once it's set careful transfer onto a chopping board and cut out circles using a round cookie cutter the size of the top of your cupcakes.
Preheat a fan-forced oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
Next, add milk, coffee, egg, yogurt, oil and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
Add cream and vanilla to a large mixing bowl and mix using a hand mixer until you reach soft peaks. Add mascarpone and mix until you reach stiff peaks. You want to whip the frosting right before you're ready to frost.
Dip the top of each cupcake into coffee mixture and allow some to drip down the side of the cake.
Fit the end of a piping bag with a Wilton 6B piping tip and frost a donut swirl on top of your cupcakes.