Cappuccino Cupcake Recipe
Materials:
(For 7-8 cupcakes)
-2 eggs
-1 tea glass of granulated sugar
– Half small box of liquid cream
-1 tea glass of flour
-1 teaspoon baking powder
-2 tablespoons of cocoa
-1 teaspoon of vanilla
-1 / 2 small packets of instant cappuccino
Over:
-1 small can of liquid cream
-3 tablespoons of powdered sugar
-1/2 small packets of instant cappuccino
Method:
Break the eggs into the mixing bowl and start whisking with the mixer.
Add the sugar gradually and continue whisking.
When the sugar melts and the mixture becomes foamy, add the cream and vanilla and beat for another minute or two.
Blend the flour, cocoa and cappuccino in a separate bowl, sift and add to the mixture.
Stir the flour until it is absorbed into the dough.
Put the muffin paper into the muffin molds and divide the dough into them.
Fill the dough just past the half of the molds.
Bake for 25 minutes in a preheated oven at 180 degrees.
Dip a toothpick and remove it before taking it out of the oven.
If it turns out dry, it is.
When the cakes have cooled, you can prepare the cream on them.
For this, whisk the cold cream very well with a mixer at high speed.
Add the powdered sugar and cappuccino, whisk again and spread on the cakes.
Whipped cream can also be used instead of cream.
