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Lay Hong Berhad (107129-H)

No.2, Level 10-12, Wisma Lay Hong, 
Jalan Empayar Off Persiaran Sultan Ibrahim / KU1,
41150 Klang, Selangor, Malaysia.


Klang, Selangor, 41300
Malaysia

COFFEE CUPCAKES WITH ITALIAN MERINGUE BUTTERCREAM

COFFEE CUPCAKES WITH ITALIAN MERINGUE BUTTERCREAM

INGREDIENTS

  • 60 gram Liquid egg yolk
  • 90 gram Liquid egg white
  • 85 gram Caster sugar
  • 70 gram Cake flour
  • 1 tbsp Instant Coffee Powder
  • 1 tbsp Instant Hot water
  • 30 gram Whip Cream

For Italian Meringue Buttercream

  • 150 gram Liquid egg white
  • 225 + 25 gram Caster sugar
  • 1 tsp Cream of tartar
  • 4 tbsp Water
  • 1 tsp Pure Vanilla extract
  • 250 gram Butter

DIRECTION

1. Preheat oven 170˚C fan forced. Prepare following ingredients for making coffee cupcakes.

 

2. Line 14 cupcakes paper on the baking tray.

 

3. Beat liquid egg white and yolk together in mixer. Beat it until foaming.

 

4. Beat eggs and caster sugar until firm peaks form

 

5. Dissolve coffee powder in hot water.

 

6. Mix and stir coffee powder and hot water. Keep it warm.

 

7. Heat up the whip cream.

 

8. Whip egg white until soft peak.

 

9. Add dissolved coffee into egg mixture.

 

10. Mix in the cake flour gradually.

 

11. Lastly, add on the heated whip cream.

 

12. Pour the mixture into cupcake paper until 80% full.

 

13. Send into oven with 17o˚C temperature and bake for 20 minutes.

 

14. Remove from oven and cool down on wire rack.

 

 

For Italian Meringue Buttercream

 

15. Prepare the following ingredients.

 

16. Place sugar & water in heatproof bowl and bring it to the boil. Boil it on medium/low temperature.

 

17. Stir it occasionally

 

18. When the sugar syrup has been boiling for 5 minutes. Start the kitchen mixer on full speed and whisk the egg whites for the last 2 minutes.

 

19. Add cream of tatar and 20 gram sugar into egg white.

 

20. Egg white should be soft peak but not stiff.

 

21. Sugar syrup is boiling until 210˚C, beware not to let them into brown.

 

22. With the mixer still going on high speed slowly pour the hot syrup down between the mixer attachment and the bowl.

 

23. When all sugar syrup has been added it should look thick and fluffy.

 

24. Add in the pure vanilla extract.

 

25. At this stage, meringue is ready until mixing bowl to be cool to the touch.

 

26. Stop the mixer and change for the paddle attachment

 

27. now its time to add the butter. Start the mixer on medium speed and with a knife cut pieces of the butter and add it to the meringue.

 

28. When all butter is added it will not take long for mixture to turn into nice thick smooth buttercream.

 

29. Stop the mixer and scrape down the bowl and start again.

 

30. Transfer Italian meringue buttercream into star tip piping bag and pip the swirl method onto coffee cupcakes.