Happy 2nd Birthday!

It is

Wuthering Iris's

2nd Birthday

today!

 I celebrated

by making

cupcakes.

Almond Cupcakes with a Cappuccino Buttercream

Adapted from Love and Olive Oil

1 cup all-purpose flour
1/3 cup almond flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1 tablespoon cider vinegar
3/4 cup granulated sugar
1/3 cup oil
1 teaspoon vanilla extract

Cappuccino Buttercream:
3 large egg whites
3/4 cups sugar
1/2 teaspoon pure vanilla extract
1 1/4 cups (2 1/2 sticks) unsalted butter, softened
1 tablespoon warm water
1/2 tablespoon instant coffee (I used via)


1. Preheat oven to 350 degrees F.

2. Combine milk and vinegar and stir to combine. Set aside for 5 minutes.

3. In a large bowl, sift together flour, almond flour, baking powder, baking soda, and salt.

4. Whisk sugar, oil, and extract into milk mixture. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth.

5. Fill cupcake liners with batter and bake for 20-22 minutes or until lightly golden, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.

6. To make buttercream, combine the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly (I used a hand-held beater), keeping the mixture over the heat, until it feels hot to the touch, about 5 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream. 

7. Remove from heat and on high speed until mixture is completely cooled and stiff peaks form, about 6 minutes. Add butter. Beat until smooth, about 3 minutes. Beat in vanilla.

8. Stir instant coffee into warm water until dissolved. Add, 1 teaspoon at a time, to buttercream, mixing well after each addition. Pipe or spread onto cooled cupcakes.

Posted: 1 Year Ago: "Happy 1st Birthday" 

2 Years Ago: "Welcome to me"