Coffee muffins - Detailed recipes with photos.

A detailed recipe for making coffee muffins with butter and coffee кремом. Time: 1 hour. 55 min Difficulty: medium Amount: 12 cupcakes In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

Cupcakes

110 gr. confectionery flour
150 gr. Sahara
2 tsp baking powder
15 gr salt
170 gr eggs (approximately 3 eggs of category C1)
70 gr. cooking oil with emulsifiers
60 ml. milk
15 gr instant espresso granules

Coffee and Caramel Cuban Filling

200 gr. finished caramel dulce de leche or condensed milk
100 gr. pieces of chocolate bars with caramel
2 tsp instant espresso granules

Butter coffee cream

355 gr. Sahara
185 gr egg whites (from about 5 eggs in the CO category)
570 gr. softened butter
15 ml coffee extract (e.g. Trablit)
Coffee and milk rice for sprinkling

Coffee Syrup Pipettes

110 gr. Sahara
1 tbsp. l instant espresso granules
Chocolate plates for decoration

Recipes with similar ingredients: premium flour, eggs, milk, coffee, chocolates, condensed milk, caramel

Recipe preparation:

For cupcakes: Preheat the oven to 180 ° C. Paste in standard form for muffins 12 paper molds. In a bowl electric stationary mixer, mix the confectionery flour, sugar, baking powder, salt and eggs. Beat the ingredients for 8 minutes. on high speed. Collect the dough from the edges of the bowl, add the liquid cooking oil and milk. Beat for another 8 minutes. at medium speed. Gently mix the granules of espresso coffee. Fill out the forms 3/4 volume dough and bake until golden brown, about 25 minutes Allow the muffins to cool completely.
For caramel filling: Mix well the dulce de leche, pieces of bars and granules of espresso coffee. Put the stuffing in a pastry bag with a nozzle with a round hole (enough large so that the pieces pass). For butter cream: B medium-sized stew-pan bring sugar and 60 ml to a boil. water. Put the egg whites in the bowl of the electric stationary mixer. When the temperature of sugar syrup reaches 114 ° C according to the culinary thermometer, start whipping egg whites. Bring Sugar Syrup to a temperature of 120 ° C and slowly pour it into whipped proteins. Beat at high speed until the mass cools down, until stable peaks. Mix with softened butter and coffee extract. Put in a pastry bag with a star head.
For pipettes: Bring sugar and 60 ml. water to weak boiling. Remove from heat and add instant coffee granules espresso. Fill 12 syrups with medical syringes. Build: Cut with an apple knife in the center of each finished cupcake hole and fill it with coffee and caramel filling. Garnish the surface of the cupcakes with butter cream, squeezing them out pastry bag in the form of curls. Sprinkle with coffee and milk puffed rice. Insert 1 coffee pipette into each cupcake syrup and garnish with a chocolate plate.