Description
I have a few favorite cupcake recipes that I periodically repeat. Coffee cupcakes with cherries just like that. Frankly, I don't ever baked them from frozen berries only in season fresh. Of course, if there were other recipes, you'd have already experimented with frozen, but not yet developed. I share the recipe now, as promised one remarkable cook.
Ingredients
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Flour
240 g
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Sugar
150 g
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Leavening agent
10 g
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Instant coffee
2 tsp
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Water
2 Tbsp
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Chicken egg
3 piece
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Butter
150 g
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Cherry
100 g
Cooking
The butter should be soft, so it must be in advance, remove from refrigerator. To the butter add sugar and beat well. Instant coffee, pour two tablespoons of boiling water. Add the coffee to the butter mixture.
One by one add the eggs, beating well after each addition.
Sift in pastry flour with baking powder. Stir the batter with a spoon.
In tins to put some of the pastry and fill the bottom. Sprinkle cherries, pitted.
Cover with the berries on top of the dough, so that the forms were filled 2/3.
Preheat the oven to 190 degrees and bake cupcakes for 20 minutes. The readiness of the cupcakes to check with wooden skewers.
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