The English name for this type of cake, “cupcake”, has occurred from English cup – “cup” and cake – “cake” and speaks for itself: it a small cup-sized cake decorated with airy cream a hat or icing. In this recipe, the cake is decorated in the form coffee cup with a handle made of dry pretzel and it looks simple magically. The dessert comes with an American style tea party as well for children’s parties (when cooking for children, pay note that coffee is part of the test). Share with friends: 
Time: 30 minutes Difficulty: Easy Quantity: 24 cakes. Measured containers are used in recipes. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cupcakes
- 80-90 gr. butter at room temperature
- 1/2 tbsp. Sahara
- 1 large egg at room temperature
- 1/2 tbsp. sour cream
- 2 tbsp. l strong espresso
- 1 tsp vanilla extract
- 1 tbsp. premium flour
- 1/2 tsp baking powder
- 1/4 tsp soda
- 1/4 tsp salt
- A pinch of ground cinnamon
Dressing
- Dry pretzels
- 2/3 Art. whipped cream
- Dark chocolate
Recipes with similar ingredients: premium flour, eggs, sour cream, cream, vanilla extract, coffee, cinnamon, pretzel
Recipe preparation:
- Heat the oven to 160 ° C. Muffin sheet 24 grease the cells.
- Beat butter and sugar together well, add the egg, continuing to whisk. Mix sour cream with espresso and vanilla, add to butter and whisk again.
- In a separate bowl, sift the flour, baking powder, soda, salt and cinnamon. Add the flour mixture to the whipped butter and mix until homogeneity. Spoon the dough into the baking sheet and bake for about 18 minutes, check readiness with a dry toothpick or a match. Cool the muffins on a baking sheet before take off.
- To decorate ready-made muffins, dry pretzels break (or gently cut) in half, and stick one at a time half a ring into cakes so that they look like coffee cups with a pen. Spoon a little or using a culinary bag whipped cream on each “cup” and sprinkle with grated chocolate. Refrigerate the cakes for 4 hours before serving.
- Unadorned cakes can be stored in an airtight container until 4 days, or 4-6 hours in the refrigerator, if they are already covered cream.
