Cappuccino Cupcakes
Ingredients
The cupcakes
-
2 ¼
cups
all-purpose flour
-
1
tablespoon
baking powder
-
½
teaspoon
salt
-
1
cup
buttermilk
-
4
large
egg whites
-
1
teaspoon
vanilla extract
-
½
cup
unsalted butter
-
2
tablespoons
vegetable oil
-
1
cup
white granulated sugar
-
3
tablespoons
espresso
The buttercream
-
1 ½
cups
unsalted butter
-
4
cups
powdered sugar
-
1
pinch
salt
-
1
teaspoon
vanilla extract
-
1
tablespoon
espresso
-
1
drop
red food coloring gel
Instructions
- Preheat the oven to 350°F and line 18 cupcake tins with liners.
- Whisk together the flour, baking powder, and salt in a large bowl.
- In a measuring cup, combine the buttermilk, egg whites, and vanilla extract.
- In a stand mixer, beat together the butter, vegetable oil, and sugar until light and fluffy.
- Alternate adding the buttermilk mixture and dry ingredients to the butter mixture until combined.
- Set aside 1 ½ cups of batter for the vanilla flavor and mix espresso into the remaining batter.
- Fill each cupcake liner with 2 tablespoons of espresso batter and top with 1 tablespoon of vanilla batter.
- Bake for 18 to 20 minutes until a toothpick inserted comes out clean, then cool completely.
- For the buttercream, beat together butter, sifted powdered sugar, and salt in a stand mixer.
- Add vanilla extract and espresso, then mix in food coloring to achieve desired shade.
- Decorate the cooled cupcakes with the buttercream as desired.
Nutrition Facts (estimated)
Servings
18 cupcakes
Calories
398
Total fat
21g
Total carbohydrates
51g
Total protein
3g
Sodium
94mg
Cholesterol
56mg
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