Friday, October 2, 2009

Super-soft Coffee Cupcakes

Twenty-four cupcakes...gone in a flash. My kids and I did not even let them cool completely. So soft and light, I can eat tons of these in one sitting.


Enough said. Just take my word for it.


Super-soft Coffee Cupcakes


Ingredients:
1 cup less 2 tablespoons plain flour
1 teaspoon baking powder
6 eggs, separated
1 teaspoon cream of tartar
1 cup sugar
1 teaspoon vanilla extract
1/2 cup vegetable oil (I used canola)
2 teaspoons instant coffee, dissolved in 1 tablespoon hot water
icing sugar for dusting


Procedure:
1. Preheat oven at 180C/350F. Line two 12-cup muffin pans with regular-sized paper cups.
2. Sift flour and baking powder together in a small bowl. Set aside.
3. In a medium bowl, combine egg whites and cream of tartar. Beat at high speed until foamy. Gradually add in the sugar while beating continuously.
4. Blend in vanilla, oil and coffee solution.
5. Add in egg yolks one by one, beating well after each addition.
6. Lastly, add in flour/baking powder mixture. Beat until well blended.
7. Pour batter into prepared muffin pans. Bake in oven for about 12 to 15 minutes.
8. Remove from pans and let cool slightly in a wire rack before dusting the tops with icing sugar.


Best eaten while still a bit warm. Serve with tea or ice cream!Why not bake it today? So easy...

22 comments:

  1. Those look and sound yummy Corinne! Thanks for sharing. So sorry you had a bad experience with spam.

    ReplyDelete
  2. sorry im from germany (and my english ist bad..) and i dont understand : cream of tartar?! can you explain the different to baking powder?! the translation i found is just: cream of tartar = baking powder...
    thank you
    and greatings from münster

    ReplyDelete
  3. Hello, Cream of tartar is not the same as baking powder although they look alike. I did a quick search on Google. Please have a look at this:
    http://www.ochef.com/1098.htm
    Hope that will help!

    ReplyDelete
  4. thanks so much for this recipe, my husband loves the cupcakes.. they came out so good, so soft..
    -tina051309

    ReplyDelete
  5. I have tried making Ube Macapuno cake 3 times already.. They all came out great.. Thank you veeery much for the recipe.

    ReplyDelete
  6. looks so soft...try this soon..thanks!

    ReplyDelete
  7. hi Corinne, can i make this straight to the muffin pan, without cupcake papers, just spray some butter/oil? there are many nicely shaped cupcake pans nowadays, might be nice to try? Thanks heaps, you're great!

    ReplyDelete
    Replies
    1. Not so sure about that. If you grease your muffin pan, the cupcakes might sink as this recipe is very similar in nature to chiffon.

      Won't hurt to try though.

      Delete
  8. Hi Corinne,

    I've made these cupcakes before, and they turned out beautifully! I was just curious as to why this recipe has different proportions of ingredients as compared to your mocha chiffon cake recipe. Do your cake recipes work as cupcakes too? Thanks!

    ReplyDelete
    Replies
    1. I found this recipe on the web many years ago when I searched for a Filipino mamon recipe. I just added in the coffee and made them into cupcakes. This was way before I started making chiffon cakes.

      I know of people who use the chiffon cake recipes for cupcakes and are successful with them. Personally, I do not do so because I always think the cake will sink. I use different recipes for my cupcakes, those that are not so delicate in nature.

      Delete
  9. Hi Corinne,

    I was making these cupcake today and it turn out to be a little hard and dense, it didn't rise that much. What did i do wrong? i made this before and they all turn out perfect. i don't know what i did wrong today. please help!

    thanks
    jo

    ReplyDelete
    Replies
    1. I do not how I will be able to tell you what you did wrong when I didn't see how you did it. Sometimes when I bake, some strange things happen as well, even with recipes I've been using for a long time. There are external factors that can affect results, i.e. the weather.

      Delete
  10. Thank you for this recipe it it so delicious my husband and kids loved it :) we no longer need to buy store bought mocha mamon. It's delicious with your Swiss buttercream recipe from your mocha cake recipe. Definitely a keeper thanks again! --Chicago, il

    ReplyDelete
  11. Thank you for a wonderful recipe :) My mom never like any kind of cake but she really love this cupcake and me too.

    But it's so soft that it's wrinkled and very hard to decorate :(

    From Hanoi, Vietnam

    ReplyDelete
  12. Do you beat the egg whites until stiff then add the wet ingredients? Also, would you by any chance have the recipe for mamon? Thanks in anticipation.

    ReplyDelete
    Replies
    1. Yes. Actually, this recipe was adapted from a mamon recipe I found on the internet. Just omit the coffee solution then bake in mamon moulds.

      Delete
  13. Hi there! Can i use cake flour for this recipe? Thanks

    ReplyDelete
    Replies
    1. You can use one cup of cake flour instead.

      Delete
  14. Hello Corinne, I have always loved baking but it is only now that I am finding the time to read and try different recipes. This looks good, however, from your directions, it seems there is a lot of mixing and stirring, doesn't it keep the cupcake dry? Do you also know how to keep baked goods (like cakes and muffins) moist few days after baking.

    ReplyDelete
    Replies
    1. There isn't a lot of mixing. Just enough to incorporate everything together. So no, the cupcakes will not be dry.

      It is just the nature of cakes - the longer they are exposed, the drier they become. Keep them wrapped, boxed or in airtight containers and they will be moist for longer.

      Delete
  15. Hi Corrine! It's me again. I would just like to ask if this recipe can have a frosting in it? And do you have any suggestion which one to use? Thanks a lot!!! Been trying some of your recipes and my family loved it a lot!!

    ReplyDelete
    Replies
    1. A simple vanilla or mocha buttercream would do.

      Delete