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    Vanilla latte cupcakes

    • Karen Stanton

      i like the display choices Vanilla Latte Cupcakes and Vanilla Espresso Swiss Meringue Buttercream

    • Carli Smith Stickels

      @Brittany Smith Vanilla Latte Cupcakes with Vanilla Espresso Swiss Meringue Buttercream

    • Natalie Muller

      Vanilla Latte Cupcakes by elinor..oh why not a cup cake too!..would like to try these

    • Valerie Castillo

      Vanilla Latte Cupcakes & Espresso Swiss Meringue Buttercream Recipe

    • Marina Vonier

      Vanilla Latte Cupcakes .. heaven?

    • Laura Russell

      Espresso cupcakes

    • Debbie Van Dyk

      Vanilla Latte Cupcakes adapted from Cook Like a Champion, originally from Cupcake Bakeshop makes about 18 cupcakes Coffee Cupcakes •3/4 cup (1 1/2 sticks) unsalted butter, room temperature •1 1/2 cups sugar •3 large eggs, room temperature •2 cups all-purpose flour •1 tsp baking powder •1/8 tsp salt •1 Tbs dark roast coffee grounds •1/2 cup strong brewed coffee •1/4 cup milk or buttermilk •2 Tbs Coffee Liqueur or milk if non alcoholic Preheat the oven to 350 degrees and line cupcake pans with liners. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter at medium speed for about 30 seconds. Add the sugar and beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. In a medium bowl whisk together the flour, baking powder, salt, and coffee grounds. In a liquid measuring cup, combine the brewed coffee, milk, and liqueur. Starting and ending with the flour, in a few additions alternately add the flour and milk mixture to the mixer, mixing on low speed until just incorporated. Divide the batter between 18 cupcake liners, filling each cup about 2/3 to 3/4 full. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting. Vanilla Espresso Swiss Meringue Buttercream adapted from Sweetapolita •3 large egg whites •1/2 cup granulated sugar •3/4 cup1 (1 1/2 sticks) unsalted butter, softened but cool, cut into cubes •1/2 teaspoon pure vanilla extract •1 vanilla bean, split & scraped OR 1 tablespoon vanilla bean paste •1 tablespoon instant espresso powder (or to taste) dissolved into 2 teaspoons boiling water •Pinch of salt Combine the egg whites and sugar in the clean, dry bowl of a stand mixer. Place over a pot of simmering water, and heat, whisking constantly, until the sugar dissolves and the mixture reaches 160 degrees. Attach the bowl to the mixer (fitted with the whisk attachment). Starting at low speed and gradually increasing to medium-high, beat the mixture until the bottom of the bowl cools to room temperature and the egg whites are thick and glossy and form soft peaks. While mixing, add the butter, a few tablespoons at a time, until it has all been incorporated. Continue mixing until the frosting comes together. Switch to the paddle attachment and over medium speed, add in the vanilla extract, vanilla bean, coffee mixture, and salt. Beat until well combined and taste and adjust flavorings as necessary. Frost cupcakes as desired *Note - this frosting recipe makes just enough to frost the 18 cupcakes as shown, so if you like to pile it on, I would make 1.5 times the recipe.

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