There are many things that get me through a busy week, one of those things being a Vanilla Bean Latte! I am lucky to own a bean to cup machine at home which grinds coffee beans and steams and froths milk into the cup for me (in minutes) but it wouldn’t be complete without one of favourite things: vanilla syrup.
This week it’s the School Holidays ‘again’ so this would be a great time to treat yourself or your friends and bake our Vanilla Latte Cupcakes. Caffeine or Decaf, either way they will still taste delicious.
I use Monin Vanilla Syrup on all of my vanilla cakes, cupcakes and tray bakes as it keeps them from drying out and the flavour sinks into the cake itself giving it a delicious vanilla bean flavour. I recently shared my favourite vanilla cupcake recipe with you all in our Strawberry Cookie Heart Cupcakes recipe.
Light, fluffy and full of vanilla flavour these cupcakes are perfect! I have added a drizzle of vanilla syrup on top of these cupcakes once cooled, then topped them off with our light fluffy Swiss meringue buttercream which includes a hint of coffee. I have to admit coffee cake is one of my least favourite cakes but as vanilla latte is a sweet, creamy coffee these cupcakes match their taste, and appearance once sprinkled with a few chocolate sprinkles on top ❤️
Ok so now the School Holidays AND Monday’s just got a whole lot better! Vanilla lattes complete with vanilla latte cupcakes, for all those hard working Mummy’s!
We always share our baking tips and tools and equipment used to bake our Recipes which you will find below our Recipe.
PS….We love to see all your home bakes and takes on our Recipes so please do share yours with a #sweetenchanted tag on Instagram, Facebook or Twitter ☺️
- Makes 12 Large Cupcakes
- 150gr Unsalted Butter (soft)
- 150gr Caster Sugar
- 2 Medium Eggs
- 175gr Plain Flour
- 1.5 Tsp Baking Powder
- Pinch of salt
- 1 Tsp vanilla bean paste or extract
- 125ml/1/2 Cup Sour Cream
- Vanilla Monin or coffee syrup (optional)
- 150gr/5 Medium Egg Whites
- 300gr Granulated or Caster Sugar
- 300gr Unsalted Butter (cold)
- 1 Tsp Vanilla bean paste or extract
- Pinch of salt
- 6 Tbls Hot Coffee
- Cupcake Baking Tray
- Cupcake/Muffin Cases (see notes)
- Electric Hand Whisk or Stand Mixer
- Line a Cupcake/Muffin Tray with 12 Cupcake/Muffin Cases (see notes) and preheat your oven to 170C/340F.
- Beat your butter and sugar together on high speed for 4 to 5 minutes until pale and fluffy, either in a stand mixer or with an electric hand whisk.
- Sieve your flour and baking powder into a separate bowl and set aside.
- Add your eggs and whisk on low speed for a couple of minutes, then use a spatular to scrape down the sides of the bowl and continue to whisk on medium speed until the eggs are fully combined and the mix is smooth.
- Add your salt, flour, sour cream and vanilla bean paste/extract into the mixing bowl and mix on medium speed for a further couple of minutes until all combined.
- Divide your cupcake mix into 12 cases and bake in the centre of the oven for 15 minutes, use a cake tester or small sharp knife to check in the centre of a cupcake (must come out with a few crumbs but no wet mix). If wet with some cupcake mix then bake for a few more minutes and then re check.
- Remove from the oven and then leave the cupcakes in their tray to cool completely before decorating.
- Either use a pastry brush to brush each cupcake with a little vanilla syrup or use a teaspoon to drizzle a very little syrup over each cupcake.
- Wipe a heatproof bowl and the whisk attachments from your electric hand whisk with kitchen roll and a few drops of vinegar or lemon juice to remove any grease.
- Separate your egg yolks and whites into two bowls.
- Add you egg whites into your heatproof bowl, then add you sugar.
- Place your bowl over a saucepan filled 1/4 full with hot water, then place over a medium heat, begin whisking your egg whites and sugar with your electric hand whisk. Your bowl needs to sit on top of the saucepan, not inside it as the water will spill out of the pan.
- Continue to whisk for several minutes until the egg whites and sugar become pale and frothy and all of your sugar has dissolved over the heat.
- Carefully use a tea towel to remove your bowl from the heat and place onto a tea towel on your work top. Continue to whisk on full speed for another 3 to 4 minutes until your eggs/sugar become white, thick and creamy and your bowl is neutral to touch (just slightly warm not hot).
- You are now going to add your cold butter in small cubes, adding a few cubes at at time then whisking on full speed until all of you butter is mixed into the white mix. It will become scrambled when it is almost ready but continue to whisk and it will turn smooth and creamy. Make up your hot coffee with 1 tsp of coffee granules and half a cup of hot water. Add your salt, vanilla, and coffee to the buttercream and then whisk for another minute.
- *This method of making swiss meringue buttercream is much quicker using a stand mixer, I always whisk my egg whites and sugar over a saucepan filled with water over a medium heat, but use a metal hand whisk to continue to whisk for several minutes until they come pale and frothy, then I tip the cooked eggs/sugar into my stand mixer bowl and whisk on full speed for 4 minutes. I then add my butter in cubes until all incorporated, then add the remaining ingredients whisking smooth and creamy and ready to pipe. If you are using a stand mixer remember to de grease your bowls and whisk attachments with kitchen roll and vinegar/lemon juice too.
- Fill a piping bag fitted with a piping nozzle (I used an Ateco 887 XL Piping Nozzle) with your buttercream and squeeze the buttercream down towards the nozzle end, twisting the piping bag round above the buttercream to close the bag shut.
- Holding a cupcake in one hand, and the piping bag in the other with the nozzle tip just touching the top centre of the cupcake, squeeze out your buttercream swirling around and upwards to create an ice cream swirl of buttercream.
- If you do not have a piping bag and nozzle simply use a couple of tablespoons to spread your buttercream onto each cupcake, using the back of a spoon to smooth over the top.
- *This Recipe is courtesy of Sweet Enchanted, please credit if sharing or duplicating.
♥ Your decorated cupcakes will keep for up to 3 days in either a cake box or tupperware container. I always store and transport my cupcakes in my Snap and Stack Pink 3 Tier Cupcake Holder
♥ You can purchase my Black Cupcake/Muffin cases here.
♥ A Latte would not be complete without chocolate sprinkles and we used Milk Chocolate Vermicelli sprinkles on top of these cupcakes.