CAFÉ 1820 CUPCAKES
- 100 g. of creamed butter
- 210 g. of flour
- 1 teaspoon of baking powder
- 220 g. of sugar
- 2 eggs
- 2 tablespoons of instant (soluble) coffee
- 125 g. of milk
Preparation
1.
Preheat the oven to 180º C.
2.
Dissolve the coffee in the milk. Set aside.
3.
Sift the flour with the baking powder. Set aside.
4.
Beat the creamed butter with the sugar. Add the eggs one by one. Add 1/3 of the flour mixture, then half of the milk, then another third of the flour mixture and continue until all the ingredients have been added, beating continuously. The mixture should be smooth and creamy.
5.
Pour the mixture into the cupcake liners and bake for 20-25 minutes. The temperature may vary, depending on the oven. Check to see if they are done by sticking a skewer into one of the cupcakes.
6.
It should come out clean. Cool and frost as desired. A sweet caramel frosting can be used with this recipe.
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