Ingredients

Method

• 2⁄3 cup, plus 1 T milk
• 2 T espresso powder
• 3 T ground coffee
• 125 g caster sugar
• 125 g brown sugar
• 190 g butter
• 2 1⁄2 T oil
• 4 large free-range eggs
• 170 g cake flour
• 3 T baking powder
For the dalgona buttercream:
• 2 T instant coffee
• 2 T hot water
• 2 T sugar
• 5 large free-range egg whites
• 300 g caster sugar
• 500 g butter
• 1 t vanilla extract

Method

Ingredients

1. Preheat the oven to 160°C. Boil the milk and coffees.

2. Cream the sugars, butter and oil together in a stand mixer using the paddle attachment.

3. Slowly beat in the eggs, then add the coffee mixture. Sift the flour and baking powder together, then fold into the egg-and-coffee mixture.

4. Line a muffin pan with cupcake liners and spoon in the batter. Bake for 25–30 minutes. To make the buttercream, beat all the ingredients for 5 minutes, or until frothy. Use your desired nozzles to pipe onto the cupcakes.

Find more cupcake recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly and Hannah Lewry
Food assistant: Josh van Zyl and Tahila Pillay