Coffee cupcake

Category: Bakery products
Coffee cupcake

Ingredients

Filling:
Sugar 1/3 cup
Instant coffee 2 tbsp. l.
Ground cinnamon 1 1/2 tsp
Dough:
Wheat flour 1 1/2 cups
Sugar 1/2 cup
Baking powder 1 tsp
Soda 1/2 tsp
Salt 1/8 tsp
Egg, beat lightly 1 PC.
Plain yogurt 1 glass
Creamy unsalted butter, melt 3 tbsp. l.
Vanilla essence 1 tsp
Ground nuts 1/4 cup
Glaze:
Instant coffee 2 tsp
Milk 2 tsp
Powdered sugar 1/3 cup

Cooking method

  • Quoting the source:
  • Glass - 240 g

  • Heat the oven to 170 ° C.
  • Grease a baking dish and line with baking paper.

  • Filling. In a small cup, mix 1/3 cup sugar + 2 tbsp. l. coffee + cinnamon.

  • Cake. In another cup, combine flour, 1/2 cup sugar, baking powder, baking soda, salt.
  • In a large bowl, mix together the egg, yogurt, melted butter, vanilla essence. Combine flour mixture with yoghurt and mix well.

  • Put half of the dough into a mold, sprinkle with the coffee-cinnamon mixture and pour over the other half of the dough.

  • Sprinkle the top of the cake with nuts and bake for 30 minutes or until dry.

  • Cool the finished cake in the form for 5 minutes, and then put on the wire rack until it cools completely.

  • Glaze. Mix milk and coffee in a cup, stir to dissolve the coffee completely. Add powdered sugar and mix well. Cover the cake with icing.

Note

Source here: 🔗

I apologize for the photo, but what is it:

I made the following glaze: Baileys liqueur - 8 tsp, instant coffee - 2 tsp, powdered sugar - 25 gr.
I didn’t add nuts (I don’t like them), and as usual I reduced the amount of sugar in the dough and in the filling, everything else was according to the recipe. My eaters really liked the cupcake, but they liked the icing even more, the aroma was simply incomparable!

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