Frape Cupcakes! The idea for this cupcake came to me when I was going through a frape phase lol. I love a good iced coffee in the morning. Maybe it’s the gay in me, but I don’t like hot coffee. That thick froth at the top of a frape is my favourite part. Made thick enough, it can be almost like eating a mousse. In this case, I’ve set it with gelatin to make sure it remains nice and frothy. Long enough for your guests to enjoy!
- 400 ml (400 ml) cup hot water
- 6 tsp (6 tsp) instant coffee powder
- 2 tbsp (2 tbsp) sugar optional
- 1 1/4 cups (215 g) plain flour all-purpose
- 3/4 cup (132 g) caster sugar superfine
- 1 1/2 tsp (1 1/2 tsp) baking powder
- 1/2 tsp (1/2 tsp) fine salt
- 1/4 cup (60 g) unsalted butter softened
- 1 large (1 large) egg
- 3/4 cups (187 ml) full-cream milk whole
- 1/4 cup (65 ml) vegetable oil
- 1 tbsp (1 tbsp) Greek yoghurt or sour cream
- 1/2 tsp (1/2 tsp) vanilla extract vanilla bean paste
- 1/2 cup (50 ml) cup coffee mixture (from above
- 2 cups (500 ml) milk
- 1/2 cup (175 ml) coffee from above
- 2 tbsp (2 tbsp) icing sugar optional
- 4 tbsp (4 tbsp) gelatin + 5 tbsp water
- 1 3/4 cups (400 ml) whipping/thickened cream
- 4 tbsp (4 tbsp) mascarpone
- 1 tsp (1 tsp) vanilla
Learn How To Make it! [VIDEO]
- Combine hot water, sugar and coffee together and mix until well combined. 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 (20cm x 15 cm) 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 160C (320F) or 180C (356F) for a conventional 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.
- Finish off by placing the froth disc on top.