AuthorBiteSized
In a small bowl combine the instant coffee and warm water then mix. Stir in buttermilk and mix again until everything is well blended. Set aside.
In another bowl sift together the all-purpose flour, baking soda, and salt. Whisk until well combined.
Using a hand mixer, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
Alternately add the dry ingredients and coffee mixture to complete the cupcake batter.
Pour the cupcake mixture into prepared pans with cupcake liners. Bake in a preheated 180°C oven for 25 minutes. Remove from heat then let it cool.
Combine the sugar and water in a pot over medium-high heat. Bring it to a boil and simmer for six minutes until the sugar fully dissolves and the liquid turns caramel in color.
Take the pot off the heat and stir in baking soda. Stir the mixture until the baking soda completely dissolves. Once the mixture bubbles pour it onto a baking sheet with parchment paper. Once cooled break it into small pieces.
In a clean bowl. Mix the egg whites, sugar, and salt.
Set the bowl over the simmering water making sure the water does not touch the bottom of the bowl. Gently stir the mixture until the sugar has dissolved. Remove from heat and let it cool.
Beat the meringue on medium-low speed for about two minutes then gradually increase the speed until you achieve stiff peaks. Transfer the Swiss Meringue into a piping bag.
Pipe the Swiss meringue on top of the cooled cupcakes. Decorate the Dalgona barks on top. As a final touch, torch the meringue and Dalgona pieces then serve.
Ingredients
Directions
In a small bowl combine the instant coffee and warm water then mix. Stir in buttermilk and mix again until everything is well blended. Set aside.
In another bowl sift together the all-purpose flour, baking soda, and salt. Whisk until well combined.
Using a hand mixer, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
Alternately add the dry ingredients and coffee mixture to complete the cupcake batter.
Pour the cupcake mixture into prepared pans with cupcake liners. Bake in a preheated 180°C oven for 25 minutes. Remove from heat then let it cool.
Combine the sugar and water in a pot over medium-high heat. Bring it to a boil and simmer for six minutes until the sugar fully dissolves and the liquid turns caramel in color.
Take the pot off the heat and stir in baking soda. Stir the mixture until the baking soda completely dissolves. Once the mixture bubbles pour it onto a baking sheet with parchment paper. Once cooled break it into small pieces.
In a clean bowl. Mix the egg whites, sugar, and salt.
Set the bowl over the simmering water making sure the water does not touch the bottom of the bowl. Gently stir the mixture until the sugar has dissolved. Remove from heat and let it cool.
Beat the meringue on medium-low speed for about two minutes then gradually increase the speed until you achieve stiff peaks. Transfer the Swiss Meringue into a piping bag.
Pipe the Swiss meringue on top of the cooled cupcakes. Decorate the Dalgona barks on top. As a final touch, torch the meringue and Dalgona pieces then serve.
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