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!
Frape Cupcakes
Serves 12
Ingredients
Coffee
- 400 ml cup hot water
- 6 tsp instant coffee powder
- 2 tbsp sugar optional
Cupcakes
- 1 1/4 cups plain flour all-purpose
- 3/4 cup caster sugar superfine
- 1 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1/4 cup unsalted butter softened
- 1 large egg
- 3/4 cups full-cream milk whole
- 1/4 cup vegetable oil
- 1 tbsp Greek yoghurt or sour cream
- 1/2 tsp vanilla extract vanilla bean paste
- 1/2 cup cup coffee mixture (from above
Coffee Froth
- 2 cups milk
- 1/2 cup coffee from above
- 2 tbsp icing sugar optional
- 4 tbsp gelatin + 5 tbsp water
Frosting
- 1 3/4 cups whipping/thickened cream
- 4 tbsp mascarpone
- 1 tsp vanilla
Instructions
Coffee
- Combine hot water, sugar and coffee together and mix until well combined. Set aside.
Coffee Froth
- 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.
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.
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.
Notes
Cupcakes can be stored in an airtight container for up to three days.
Nutrition
Serving: 12g
Calories : 307kcal
Carbonhydrates: 17g
Protein: 4g
Fat: 25g
Saturated Fat: 16g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 81mg
Sodium: 199mg
Potassium : 125mg
Fiber: 1g
Sugar : 6g
Vitamin A: 768IU
Vitamin C: 1mg
Calcium: 116mg
Iron: 1mg
Nutrition Disclosure
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