Vanilla Latte Cupcakes
Treat yourself to these light, fluffy cupcakes with coffee-infused whipped cream.
- 1 1/3 c Unbleached All-Purpose Flour
- 1.2 tbsp Baking Powder
- 1/4 tsp Salt
- 1/2 c Hot Water
- 1 tsp Instant Coffee
- 1 stick Unsalted Butter
- 3/4 c Sugar
- 2 Eggs
- 1/2 tbsp Organic Vanilla Bean Paste
- 1/2 c Organic Heavy Cream
- 1 c Organic Heavy Cream
- 1 tbsp Confectioner's Sugar
- 1 tsp Instant Coffee
1. Preheat oven to 350. Line cupcake pan with unbleached liners.
2. Cream butter and sugar together for 5 minutes.
3. Add eggs one at a time, mixing for 1 minute after each.
4. Mix in organic vanilla bean paste and beat for 2 minutes. Add half the flour mixture to sugar mixture mixing until incorporated, then add coffee and cream and mix until just incorporated
5. Add remaining flour mixture, mixing until blended. Use large cookie scoop to evenly fill batter into liners.
6. Bake for 20 minutes. Cool in pan for 8 minutes and move to cooling rack to cool completely.
7. While cupcakes are cooling, whip organic heavy cream in stand mixer or with hand mixer until soft peaks form (about 4 minutes). Add in sugar and instant coffee and beat for another minute. 
8. Place frosting in pastry bag with 1M Wilton Tip. Gently squeeze and swirl tip in circular motion, building the frosting up. Enjoy!