Caramel Macchiato Cupcakes

Caramel Macchiato Cupcakes

• 1 ½ Cup Flour
• 1 tsp Baking Powder
• ¾ tsp Baking Soda
• ½ tsp Salt
• 1 tsp Espresso Powder - for extra coffee flavor!
• 1 Cup Sugar
• ⅓ Cup Vegetable Oil
• 1 Egg - room temperature
• ½ Cup Greek Yogurt - room temperature
• ½ Cup Hot Coffee
  

Coffee Swiss Meringue Buttercream

• 3 large egg whites(approximately 115g)
• 1 cups (200g) granulated sugar
• 3/4 cups (1 1/2 sticks) unsalted butter - cool
• 1 teaspoons pure vanilla extract
• pinch salt
• ½ cup coffee - cooled
  

Salted Caramel Sauce

• 3/4 cup granulated sugar
• 1/2 cup water
• 3/4 Cup butter
• 1/2 cup heavy cream
• 1/2 tablespoon pure vanilla extract
• 1 teaspoon flaky sea salt

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Cupcakes

1. Line the cupcake pan and preheat the oven to 350oF
2. Mix the flour, baking powder, baking soda and salt together and sit aside.
3. Cream the oil and sugar together, about 3 minutes.
4. Add the egg and vanilla, beat for another 2-3 minutes until light and fluffy.
5. Add in the greek yogurt, mix until combined.
6. Alternate adding in the flour mixture and the hot coffee.
7. Fill the liner about ¾ of the way full and bake for about 20-25 minutes until a toothpick comes out clean.

Caramel

1. Whisk together granulated sugar and water in a medium-sized saucepan with tall sides.
2. Cook over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes, but maybe a little longer depending on your stove.
3. Add in the butter and bring the mixture to slow boil over medium-heat. Continue cooking until the mixture turns a deep golden brown/copper color, about 9 to 10 minutes, maybe longer depending on your stove. Do not stir during this process!
4. Once the caramel reaches this color, remove from heat and immediately add in the heavy cream. Be very careful during this step - the caramel will hiss and bubble up aggressively!
5. Finally, stir in the vanilla and sea salt. Vigorously whisk the mixture smooth and set aside to cool. Store caramel in the fridge until needed.

Buttercream

1. Using a double boiler, or a pot filled with water with your metal or glass bowl on top, add the egg whites and sugar. Whisk together and heat until the mixture is 160oF or until it’s foamy and all the sugar is melted (sticky to the touch and not grainy but be careful, super hot!).
2. Move to your mixer and whip until stiff peaks form.
3. Slowly add in the room temperature butter one tbsp at a time, the mixture will deflate a little and become more liquidy but will come together the more it’s whipped. See notes if it doesn’t come together or splits.
4. Add in the vanilla, salt and cooled coffee or espresso.

Assembly

• Once the cupcakes are cooled use a spoon or cupcake corer, I use an apple corer. Fill cupcakes with cooled caramel then frost, I used wilton’s 4B tip.
• Drizzle with caramel and enjoy!

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