Cappuccino Cupcakes
Votes: 1
Time: 30 min.
Complexity: easily
Quantity: 24 cakes
Complexity: easily
Quantity: 24 cakes
The English name for this type of cake, "cupcake," comes from the English words "cup" and "cake," and speaks for itself: it's a small, cup-sized cake topped with an airy cream icing or frosting. This recipe features a coffee cup-shaped cake with a pretzel handle, creating a truly magical look. This dessert is perfect for an American-style tea party, as well as for children's parties (when making for children, note that the batter contains coffee).
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cupcakes
- 80-90 g of butter at room temperature
- 1/2 cup sugar
- 1 large egg at room temperature
- 1/2 cup sour cream
- 2 tablespoons strong espresso
- 1 tsp vanilla extract
- 1 cup premium flour
- 1/2 tsp baking powder
- 1/4 teaspoon of baking soda
- 1/4 teaspoon salt
- A pinch of ground cinnamon
Decorating
- Dry pretzels
- 2/3 cup whipped cream
- Dark chocolate
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Recipes with similar ingredients: premium flour, eggs, sour cream, cream, vanilla extract, coffee, cinnamon, pretzel
Cooking the dish according to the recipe:
- Preheat oven to 160°C. Grease a 24-cup muffin pan with oil.
- Beat the butter and sugar together thoroughly, then add the egg, continuing to beat. Mix the sour cream with the espresso and vanilla, add to the butter, and beat again.
- In a separate bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Add the flour mixture to the creamed butter and mix until smooth. Spoon the batter into the muffin cups and bake for about 18 minutes. Test for doneness with a dry toothpick or matchstick. Cool the muffins on the baking sheet before removing them.
- To decorate finished muffinsBreak (or carefully cut) the pretzels in half and insert one half-ring into the cakes to resemble coffee cups with handles. Using a spoon or piping bag, spoon a small amount of whipped cream onto each "cup" and sprinkle with grated chocolate. Chill the cakes for 4 hours before serving.
- Undecorated cakes can be stored in an airtight container for up to 4 days, or 4-6 hours in the refrigerator if they are already frosted.
Author of the recipe - Anna Olson is a pastry chef and television host.
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