- Preheat Oven to 350 degrees and line a cupcake pan with liners In a mixing bowl combine the wet ingredients. In a 2nd bowl whisk together the dry ingredients. Add the dry ingredients into the wet in 1/3 increments, stirring together until fully incorporated. Place approximately 2 tbs of batter into each liner and bake for 25 minutes. Allow cupcakes to cool for 5 minutes and then remove from the pan onto a wire cooling rack. While cooling, make your whipped topping and filling along with the swiss buttercream frosting. Dalgona Coffee Filling and Topping: Add the three ingredients into a bowl and whip with an electric hand mixer for 10 minutes until you have stiff peaks. Swiss Buttercream Frosting: Start with a double boiler and start with first 3 ingredients. Continuously stirring until it reaches 140 degrees on the candy thermometer. Carefully Pour mixer into a electric stand mixer and using a whisk, mix until medium peaks appear. Once it has cooled and is a medium to stiff meringue stop the mixer. Change to the paddle attachment and start mixing on low while adding the butter in small pieces. Then start mixing on medium speed and add vanilla. It will start to look runny and after a few minutes it will look like curdled milk and then in will start to thicken. This takes about 10 minutes in the mixer. Once its done it should hold its shape on a spoon. If at any point you need to thicken it up you can always put the bowl into the refrigerator for 5 – 10 minutes. It will thicken if you keep beating. Assemble Cupcakes: Once cupcakes are cooled take 1/2 of your Dalgona Whipped filling in a Cupcake Bag and poke into cupcake 1/2 way and squeeze some filling inside. Once filled take Swiss Buttercream and put in another frosting bag. Using a spoon add some of the Dalgona Coffee Whipped Cream on top.
Dalgona cupcakes
#myrecipe
By Sai Charan
Feb, 17th
571
Servings
4 persons
Cook Time
40 minutes
Ingredients
13
- 15
Ingredients
- Instant coffee
- Water
- Sugar
- Flour
- Cocoa powder
- Baking powder
- Baking soda
- Butter milk
- Vanilla extract
- Oil
- Egg
- Water
- Egg white
- Salt
- Butter
