The Dalgona coffee trend has been brewing & wooing since society came to a screeching halt.
The light, fluffy coffee clouds took the world by storm with it's three ingredient molecular magic while many were unable to quench their caffeine consumption due to closure of their favorite coffee co-ops and cafes.
Get ready to up the stakes with these cupcakes!
Dalgona Latte Cupcake Recipe
Scalded Milk Cupcakes:
Ingredients:
1/2 cup room temperature unsalted butter
1/2 cup room temperature milk
3 large room temperature egg whites
1 1/2 cups of cake flour (or sub. for regular all-purpose flour with 2 tbsp. flour removed and then replaced with 2 tbsp of corn starch)
2 tsp. Baking powder
1/2 tsp. Salt
1 cup Sugar
1 tsp. Vanilla extract
Instructions:
Scald the milk by simmering in a saucepan over medium-low heat to prevent burning. Make sure to stir constantly and remove from heat once bubbles and steam appear near the edge of the pan. Remove from pan and allow to come to room temperature.
Preheat oven 350° and line your cupcake tin with paper liners.
Whisk together the cake flour ( or AP flour with corn starch sub.), baking powder, salt, and set aside.
Using a beater or mixer, cream together the sugar and butter. Add in vanilla extract and egg whites and beat for one minute until fully incorporated and fluffy.
Alternating between the flour mixture and the cooled & scalded milk; add each of these mixtures, in thirds, folding them into the mixture of creamed butter and sugar with a spatula just until a smooth batter is formed.
Pour batter into lined cupcake tin about 2/3 of the way full and bake at 350° for 15-17 minutes, or until a toothpick comes out clean with no raw batter.
Let cool for 10 minutes before transferring to any cooling rack.
Dalgona Whipped Coffee Topping :
Ingredients:
Instant Coffee
Sugar
Warm water
Instructions:
Combine equal parts of all ingredients together in a high sided bowl. About 2 tbsp. of each ingredient should suffice.
Using a beater, whisk, or mixer, whip the ingredients together for at least 6-8 minutes until stiff peaks form.
Dollop the whipped coffee onto cooled scalded milk cupcakes and enjoy.