Vietnamese · Dessert
Vietnamese Coffee Cupcakes
These cupcakes translate Vietnam's iconic cà phê sữa đá into a two-bite bake: a dense, coffee-flecked sponge enriched with condensed milk, finished with a cloud of condensed-milk whipped cream and a dusting of instant coffee.
$1
20 minsPrep
19 minsCook
54 minsTotal
EasyLevel
Nutrition per serving
367Calories
5.7gProtein
20.1gFat
40.5gCarbs
24.7gSugar
0.5gFiber
418mgSodium
103mgChol
12.1gSat Fat
204mgPotassium
78mgCalcium
1.3mgIron
0.3mcgVitamin B12
0.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 180°C and line 2 holes of a 6-hole muffin tin with paper cases, filling the remaining 4 holes halfway with water.
2
Dissolve the 4g instant coffee in 1 teaspoon of hot water to make a thick coffee concentrate and set aside to cool slightly.
3
Cream the softened butter and sugar together with a hand mixer for 2 minutes until pale and fluffy.
4
Beat in the egg, then add the cooled coffee concentrate and the 14g condensed milk, mixing until smooth.
5
Sift the flour, baking powder and salt over the wet mixture and fold gently, then stream in the whole milk to loosen the batter.
6
Divide the batter evenly between the 2 lined holes, filling each about two-thirds full.
7
Bake for 18-20 minutes until a skewer inserted into the centre comes out clean and the tops spring back lightly.
8
Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
9
Whip the heavy cream to soft peaks, then fold in the 15g condensed milk to make a cà phê sữa đá-style sweet cream topping.
10
Once the cupcakes are fully cool, pipe or spoon the sweetened cream on top and dust lightly with the remaining 1g instant coffee powder before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.3 oz38g sifted all purpose flour
- 1.1 oz32g sugar white
- 0.8 oz22g softened butter
- 1/21/2 eggs, beaten (27g)
- 0.1 oz4g dissolved in hot water coffee instant powder
- 0.5 oz14g condensed milk
- 0.1 oz2g baking powder
- 0 oz1g salt
- 0.4 oz10g whole milk
- 1.2 oz35g whipped to soft peaks heavy cream
- 0.5 oz15g folded into whipped cream condensed milk
- 0 oz1g dusted on top coffee instant powder
