Do you know how many cupcake recipes are on the site today? It turns out that already 45 and this is not the limit! Here's another easy and delicious option. home baking: preparing a coffee cake in a slow cooker. A dense and crispy crust, under which a tender and soft crumb is hidden. And the scent is worth it...
Although the coffee cake recipe is intended for a slow cooker (I have a Scarlett SC-411, the power of the device is 700 W, the volume of the bowl is 4 liters), but this pastry can also be prepared in the oven without any problems. I advise you to use a form with a diameter of 22-26 centimeters, after lubricating it with vegetable oil (if butter, be sure to sprinkle with flour). The baking time depends on the characteristics of the oven, but set the temperature to 175-190 degrees and bake at an average level until a dry splinter.
Ingredients:
(450 grams) (4 pieces ) (200 grams) (200 grams) (100 milliliters) (1.5 tablespoons) (1 tablespoon ) (2.5 teaspoons) (1 pinch)
Cooking step by step with photos:
To prepare a delicious and fragrant coffee cake, we need the following ingredients: premium wheat flour, butter (at least 72% fat), large chicken eggs(about 50-55 grams each), granulated sugar, drinking water, unsweetened cocoa powder, instant coffee, baking powder and salt. All products must be room temperature so take them out of the fridge ahead of time.
For coffee taste and aroma in 100 milliliters hot water dissolve 1.5 tablespoons of quality instant coffee and 1 tablespoon of unsweetened cocoa powder (it will give the cupcake not only a light chocolate flavor, but also color). Sure, instead of instant coffee, you can use ground coffee to make a strong espresso. Mix everything thoroughly and let cool to room temperature.
To make the dough for the future cupcake, I suggest using a plenary mixer, but you can also use a manual one. In a bowl (dezhu) put 200 grams of soft (take it out of the refrigerator in advance) butter, add 200 grams of sugar.
Thoroughly rub the butter with sugar to get a relatively homogeneous mass. After that, one by one, we introduce 4 large eggs (you can replace 5 medium-sized ones) - when one completely interferes with the oil, add the next.
As a result, you should get a gentle oil mixture, quite homogeneous. I beat everything with a mixer (corolla nozzle) at high speeds for about 5 minutes. Add the cooled coffee with cocoa and mix it into the workpiece.
Mix all the ingredients to make a smooth, airy and shiny cake batter. In general, cake dough, as a rule, is not kneaded for a long time so that the crumb of the finished product does not turn out to be dense and clogged, but there is a fairly decent amount of baking powder, so the cake will be very tender and airy. The consistency of the dough is not very thick, but it keeps its shape well - I collected it with a spatula to the center and it did not spread.
Lubricate the bowl of the multicooker with a small amount of refined vegetable oil or butter (we take a teaspoon of the total weight), but then we additionally sprinkle the surface wheat flour(shake off excess). This method of preparing a baking dish is called "French shirt".
For a coffee cake, we, of course, first of all need coffee. We prepare very strong coffee from 2 tablespoons of ground beans and 120 ml of water (this is a little more than half a glass). You can brew coffee in a coffee maker or a Turk, or you can simply pour boiling water in a thermos or a cup and let it brew for a bit, I did just that. It is highly desirable to use finely ground coffee, because we can add it to the dough along with the grounds, this will enhance the coffee aroma and give additional texture. We thoroughly wash the raisins, then pour boiling water over them and let them stand for a while so that they cheer up, steam out and begin to straighten the wrinkles. Drain the water, then pour warm raisins with about 50 ml of any aromatic alcohol. You can take rum, cognac, or, for example, Amaretto liqueur, its almond flavor goes well with coffee. I advise you to sift the flour, this should generally be taken as a rule when cooking, you never know what may accidentally end up in it. Plus, when sifting, we saturate the flour with air, which makes the dough lighter and more pleasant. Melt the butter on the stovetop or in the microwave.
Let's move on to mixing.
In a bowl, grind the egg with sugar, beat a little. We pour out 30 ml of coffee, which we will need to soak the cake, pour the rest into the egg mixture, along with the thick, which probably settled at the bottom. Pour in the melted butter and stir. In another bowl, mix flour, salt and baking powder.
Then gradually add the flour mixture to the dough. You can knead the dough in a combine, you can use a mixer, or you can just use a hand whisk, because the dough does not require special beating.
Now let's prepare the raisins
We drain the liquid into a separate bowl, it will still be useful to us for impregnation. Pour the raisins into a plate and sprinkle with a small amount of flour, 1 tablespoon or even less is enough. Shake the plate so that all the raisins are covered with a flour coat.
Add raisins to the dough
Gently mixing with a spatula, distribute the raisins throughout the volume.
Now we prepare the form
Traditionally, large cupcakes are baked either in rectangular molds, so that the finished cupcake turns out to be a “brick”, or in the shape of a ring. I took silicone mold-rectangle. Grease the mold with butter and lightly sprinkle with flour.
Filling out the form with dough
From the indicated amount of ingredients, we will get one medium-sized rectangular cupcake. Preheat the oven to 180 degrees. We bake for 45 minutes, check the readiness with a skewer or a toothpick, if dry, the cake is ready.
Preparing syrup for impregnation
You can do without it, but with it it is much tastier, juicier and more aromatic. Remember we left some coffee? Now pour 20 grams of sugar into it and heat to a boil. Stir to dissolve sugar. Pour alcohol into the syrup, in which the raisins were soaked. The syrup is ready :-)
Take the cake out of the oven.
Let cool slightly and carefully remove from the mold. It is most convenient to cool and soak the cake on a wire rack. We make small punctures with a toothpick, first from the bottom, pour syrup from a spoon, let it soak. Then turn the cake over and also pierce and soak on the reverse side. It is also advisable to grease the sides of the cake with syrup. We leave to cool.
It remains only to decorate!
When the syrup is absorbed into the cake, sprinkle with powdered sugar on top. It is most convenient to sprinkle through a small strainer, then the powder falls evenly and without lumps. I use a strainer in which tea is brewed in a mug, very convenient! I specifically bought it to decorate pastries with powder or cocoa, without it it doesn’t work out so smoothly and beautifully. From above, you can decorate the cupcake with mint leaves, then it’s not a sin to eat them later. The mint flavor goes great with coffee!
Do you have a hard time waking up in the morning? How about a seductively aromatic double cup of coffee? No, no, absolutely no need to use it in liters! You just need to tinker a little in the kitchen in the evening and bake simple but very tasty coffee muffins according to this recipe with step by step photos. Then for breakfast you will have a nice addition to your usual cup of coffee. And also high spirits and good spirits for the whole day.
Ingredients for coffee cupcakes:
Dough:
- Flour - 200-300 gr.
- Sugar - 75 gr.
- Margarine - 100 gr.
- Sour cream - 100 gr.
- Eggs - 2 pcs.
- Baking powder - 1 tsp
- Instant or freeze-dried coffee (natural ground coffee is not suitable) - 2 tbsp.
- Ground cinnamon - to taste.
- Water - a third of a glass.
Syrup:
- Instant coffee - 1 tbsp.
- Water - a third of a glass.
- Sugar - 75 gr.
Recipe for coffee cupcakes:
1) In a separate bowl, mix flour, cinnamon, baking powder and salt. It will not be superfluous even for a few minutes to stir the contents of the bowl with a whisk for whisking, so that the ingredients are evenly distributed in the mixture.
2) Rub margarine well with sugar. You should not be especially zealous, margarine should not melt. Then add the eggs one at a time, mixing them into the margarine. When the mixture becomes homogeneous, you can proceed to the next step.
3) Two tablespoons of instant coffee pour 1/3 cup of hot, but not boiling water. Stir and leave to cool. Oddly enough, instant coffee is better than ground coffee for baking, because it is essentially a ready-made extract.
4) To a mixture of eggs, sugar and margarine, add sour cream and cooled coffee. Break the pieces of margarine into as small as possible, it will not work to get rid of them at this stage, they will disperse later, when adding flour.
5) Then start adding the mixture of flour, cinnamon and baking powder little by little while kneading the dough. When it becomes smooth and uniform, like thick sour cream, you can start laying it out in a mold.
6) It is more convenient, of course, to bake cupcakes in special disposable paper molds. In this case, you do not need to grease the mold with oil, and the cupcakes are then easily removed. However, molds can be easily dispensed with. Grease a metal or silicone muffin tin with a thin layer of butter. Pour the batter into the cells so that about one centimeter is left to the top edge (the cupcakes will rise when baking). Turn on the oven. Before putting cupcakes in there, you should bring the temperature in the oven to 180 degrees.
7) While the cupcakes are in the oven, you can do the second important component of this dish - the syrup for soaking the cupcakes. Sugar (75 gr.) Put in a saucepan and fill with water. Also dissolve a tablespoon of coffee in a small amount of water and add to sugar.
8) Put the pan on the included burner and bring the future syrup to a boil, then reduce the heat. Simmer until the syrup thickens slightly, then set aside.
9) Cupcakes should stay in the oven for about half an hour. After 30 minutes, take them out, pierce a few holes in each cupcake and generously drizzle with coffee syrup. Now you need to wait until the cupcakes are completely cool and soaked in syrup before removing them from the mold.
Coffee cupcake is a great dessert that will make any cloudy day festive. In rainy weather, such pastries will improve your mood. But how is this dessert made? Now let's look at some good options.
Coffee cupcake. Recipe one
- 150 grams of margarine and sugar;
- three chicken eggs;
- one teaspoon of cocoa powder;
- a tablespoon of natural coffee;
- 300 grams of wheat flour;
- half a glass of water (required for brewing coffee);
- 45 grams milk chocolate(for decoration);
- vegetable oil(for lubricating the mold);
- two teaspoons of baking powder.
Cooking process
Coffee and chocolate dessert
How to make a cupcake in 5 minutes? Just. Now we will tell you in detail. To make a cupcake in 5 minutes, you will need:
- egg;
- flour (3 tablespoons);
- two st. spoons of cocoa powder, vegetable oil and milk;
- a teaspoon of instant coffee;
- half a teaspoon of vanillin;
- baking powder (a quarter of a teaspoon);
- three tablespoons of sugar.
Cooking quick dessert: step by step recipe
Lenten dessert for tea
How to make coffee? Now we will describe all the stages of creating a dessert step by step.
For cooking you will need:
- half a glass of water and sugar;
- one glass of flour;
- 1 st. a spoonful of cocoa (if you wish, you can not add it);
- two st. spoons of coffee;
- half a teaspoon of soda (quench with vinegar);
- three st. tablespoons of vegetable oil.
The process of making a cupcake: step by step instructions
- Initially, mix sugar, flour, cocoa powder, instant coffee. Then add liquid ingredients: vegetable oil, slaked soda and water.
- Then mix thoroughly into a homogeneous mass. Everything, appetizing, fragrant dough is ready.
- Pour it into a mold, greased in advance with oil.
- Bake in an oven preheated to two hundred degrees for about half an hour. Check readiness with a match. When the coffee cake is ready, it will be dry.
- After that, do not immediately remove the product from the mold, let it cool.
Conclusion
Now you know how to make coffee cupcake. We have reviewed several recipes. We hope you can choose a good option. Good luck with your cooking!
coffee coffee cupcake
The secret of this double-coffee cake is that a coffee-cinnamon mixture is added to the dough, and the cake itself is covered with coffee icing. It is necessary to follow the sequence of mixing products and the proportions indicated in the recipe!The peculiarity of cupcakes is that they do not get stale for a long time. The more fat and less liquid in the cupcake dough, the more crumbly the cupcake will turn out!
COFFEE COFFEE CAKE RECIPE
NECESSARY:
(Glass - 240 g)
1/3 cup sugar
2 tbsp. l. instant coffee
1 1/2 tsp ground cinnamon
For test:
1 1/2 cups flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp soda
1/8 tsp salt
1 egg, lightly beaten
1 cup regular yogurt
3 art. l. unsalted butter, melted
1 tsp vanilla essence
1/4 cup ground nuts
For glaze:
2 tsp instant coffee
2 tsp milk
1/3 cup powdered sugar
HOW TO COOK:
1. Preheat oven to 170°C.
2.
Grease a mold with oil and line with baking paper.
3. Filling.
In a small bowl, mix 1/3 cup sugar, 2 tbsp. l. coffee and cinnamon.
4. Cake. In another bowl, mix flour, 1/2 cup sugar, baking powder, baking soda, salt. In a large bowl, mix egg, yogurt, melted butter, vanilla essence. Combine flour mixture with yogurt mixture and mix well.
5. Put half of the dough into the form, sprinkle with coffee-cinnamon mixture and pour over the second half of the dough.
6. Sprinkle the top of the cake with nuts and bake for 30 minutes or until dry.
7. Cool cake in pan for 5 minutes, then turn out onto a wire rack to cool completely.
8. Glaze.
Mix milk and coffee in a cup, stir until the coffee is completely dissolved. Add powdered sugar and mix well. Cover the cake with icing.
Alexander Seleznev
international confectioner, host of the Sweet Stories program
Cupcake dough differs from all the others in its high content of muffins: fats, sugar and eggs. The most fragrant cupcakes are obtained on butter. Margarine provides fast cooking makes the cake soft. Cupcakes on melted and pork fat- heavier. Muffins cooked with vegetable fats are less fluffy. Eggs for making dough must be at room temperature, otherwise the dough will curl up and the cake will turn out hard and rough, brittle. When whipping proteins, not a drop of yolk or fat should get into them. It is these ingredients that give the cupcakes density and delicate taste.
