hi there.

Sun’s shining, the small icecream-shop under my house opened today and I got some coffeecups at my lunch-break-Italian-place. Everything’s fine :-). So I cupcaked :-).

Cupcakes with coffee, of course. Due to the cups I got. M made Vietnamese coffee for me one of the first times we met, so I keep a great feeling with it. I also just had Vietnamese coffee in one of the most in-places in Berlin, and in fact I love the condensed milk inside :-).

Tip: Taste the batter, it’s amazingly delicious :-)!

I’ve never been in Vietnam so I’m not the best person to explain about Vietnamese coffee, and I’ll keep that to Bryan Wu. I also love his illustrations :-)!

And here’s the recipe …

Vietnamese Coffee Cupcakes
6 regular cupcakes / 175 degree oven

55 gr butter, room temperature
1/2 cup sugar
1 large eggs, room temperature
1 cup all purpose flour
1/4 teaspoon baking powder
pinch of salt
1/4 cup strong brewed Vietnamese coffee
a bit of milk
1/4 teaspoon coffee grounds

1. Beat butter until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add the egg, beat for 30 seconds.
4. Mix flour, baking powder, and salt in a bowl.
5. Measure out coffee and milk together.
6. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
7. Add about one third the coffee/milk mixture and beat until combined.
8. Repeat above, alternating flour and coffee and ending with the flour mixture.
9. Fold in the teaspoon of coffee grounds.
10. Scoop into cupcake papers about half to three-quarters full (depending on whether you want flat or domed cupcakes. Note that these cupcakes will shrink slightly when they cool).
11. Bake for 22-25 minutes until a cake tester comes out clean.