Culinary Hotline - Khairunnisa Khan
The type of cupcakes you’ll forget about that diet for!
Recipe by KK Patisserie
Ingredients:
- 350g castor sugar
- 225g flour
- 85g cocoa powder
- 1½ tsp baking powder
- 1½ tsp bicarbonate of soda
- 2 tsp instant coffee
- 2 large eggs
- 250ml buttermilk
- 125ml vegetable oil
- 250ml hot water
How To Make Cupcakes
- Preheat the oven to 180°C (160°C fan) and line a cupcake tray with paper liners.
- Mix dry ingredients: In a large bowl, sift together the flour, cocoa powder, baking powder, bicarbonate of soda, and a pinch of salt.
- Stir in the castor sugar.
- In a separate cup or jug, mix the instant coffee with the hot water.
- Set aside to cool slightly.
- Combine wet ingredients: In another bowl, whisk the eggs, buttermilk, and oil until smooth and well combined.
- Pour the wet mixture into the dry ingredients and gently whisk until just combined.
- Gradually add the coffee mixture to the batter, stirring slowly until smooth and glossy.
- The batter will be thin—this is perfect for moist cupcakes.
- Divide the batter evenly between the cupcake liners, filling each about ⅔ full.
- Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean.
- Allow the cupcakes to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.
Ingredients:
- 500 grams unsalted butter, softened to room temperature
- 8 cups icing sugar, sifted
- 1–2 tablespoons heavy cream
How To Make Buttercream
- In a large mixing bowl, whip the softened butter on medium-high speed until it becomes very pale and fluffy, about 5 minutes.
- Gradually add the sifted icing sugar, one cup at a time, mixing on low speed after each addition.
- Once all the icing sugar is added, increase the speed to medium-high and whip the buttercream for 5 to 10 minutes until light, smooth, and fluffy.
- Add 1 tablespoon of heavy cream and continue mixing until fully incorporated and the buttercream reaches a creamy, spreadable consistency.
- If needed, add a second tablespoon of cream.
Good Day.Can you please tell me how to get the buttercream silky in texture.
Also in winter butter is so difficult to whip because it is so cold.
I missed out the tip about whipping of icing sugar and water.I heard the chef say to warm something that is added to butter.Please enlighten me as I got distracted at that moment.