VIETNAMESE ICE COFFEE CUPCAKES - The Scran Line

Grab the RECIPE here: https://www.thescranline.com/vietnamese-ice-coffee-cupcakes

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HELPFUL LINKS:
To convert grams into US cups, please follow this link: https://www.dovesfarm.co.uk/resources/conversion-tables/us-cups-conversion-table/
To convert grams into metric cups, please follow this link: http://www.taste.com.au/how+to/articles/369/weights+measurement+charts

About The Scran Line
Oh hey there! My name is Nick. Im a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.

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VIETNAMESE ICE COFFEE CUPCAKES

Makes 20

Cupcakes
2 tbsp instant coffee powder (decaf will work too)
429g all-purpose flour
265g caster (superfine) sugar
1/2 tsp salt
3 tsp baking powder
375ml of milk
125ml vegetable oil
2 tbsp sweetened condensed milk (optional)
125g unsalted butter, softened
2 tbsp Greek yogurt (can substitute with sour cream)
1 tsp vanilla extract
2 large eggs
250ml Sweetened condensed milk to fill cupcake centres.

Frosting
1 batch Swiss meringue buttercream frosting (recipe: thescranline.com)
4 tbsp instant coffee powder
5 tbsp water