Vietnamese Coffee Cupcakes

SERVES 4PREP COOK

Vietnamese Coffee

3tbsp

Vietnamese coffee grounds

350ml

hot water

  1. Fill coffee phin with coffee grounds. Screw in the filter.

  2. Cover top of heat-safe glass with filled coffee phin. Slowly pour hot water into the coffee phin. Allow coffee to slowly drip into the glass. Repeat process twice.

  3. Refrigerate coffee.

Cupcake Batter

300ml

Vietnamese coffee, chilled

1tbsp

vinegar

150ml

plant milk (1/2 cup)

70g

vegetable or canola oil

310g

flour

130g

sugar

1/2tsp

salt

1tsp

vanilla extract

2tsp

baking powder

60g

apple sauce

  1. In a large bowl, combine plant milk, vinegar, and oil. Let sit for 10 minutes to allow milk to curdle.

  2. Add Vietnamese coffee, apple sauce, and vanilla extract. Stir well to combine.

  3. Sift in flour, sugar, baking powder, and salt. Mix until it's just combined (don't mix too much).

  4. Pre-heat oven to 350 F. Line cupcake tin with liners. Fill liners 2/3 of the way with batter (I used an ice cream scoop).

  5. Bake for 20-25 minutes. The tops should be bouncy and you should be able to stick a tooth pick through the center and pull it out clean. If texture is not ready, bake for longer.

  6. Allow to cool completely before frosting.

Vietnamese Coffee Buttercream

226g

plant butter (around 1 cup)

1tsp

vanilla extract

200g

powdered sugar (you might use less/more)

6-8tbsp

Viet coffee, chilled

  1. Cream butter using stand mixer/electric mixer until fluffy.

  2. Add in vanilla extract and 1/3 cup of powdered sugar at a time. Mix using stand mixer/stand mixer until sugar is well combined. Continue adding sugar until you reach desired texture and sweetness.

  3. Add in Viet coffee 1 tbsp at a time until you reach desired color, texture, and taste. You can also use a concentrated instant coffee mixture (like the ones used in dalgona coffee) to make a stronger coffee flavor.