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!
Coffee flavoured vanilla cupcakes inspired by summer drink popular in Greece.
- 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.
Cupcakes can be stored in an airtight container for up to three days.
Calories : 307kcal
Saturated Fat: 16g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Potassium : 125mg
Sugar : 6g
Vitamin A: 768IU
Vitamin C: 1mg
Iron: 1mgNutrition Disclosure
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