Description
It's fall... the first cloudy days, drizzling rain and an unwillingness to Wake up in the morning ...to Wake up in the morning helps me a Cup of freshly brewed, strong coffee... and if you add to this a Cup a piece of cake? Aromatic and rich coffee flavor! To get a double charge of vivacity and good mood! The idea of this cupcake thank chef Mom Kate!
Ingredients
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Chicken egg
3 piece
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Margarine
150 g
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Sugar
150 g
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Cocoa powder
1 tsp
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Leavening agent
2 tsp
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Coffee natural
1 Tbsp
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Flour
300 g
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Water
0.5 cup
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Vegetable oil
-
Chocolate milk
45 g
Cooking
Ingredients for the cake.
Margarine, cut into pieces, fold into a convenient bowl. Melt in the microwave (it took me 3 minutes at a power of 100 watt) or in water bath until tender, but not to a fully liquid state.
While the margarine is softened, prepare the following components of the cupcake. In a Cup put coffee and fill it with boiling water. Leave for 15 minutes to infuse.
In a separate bowl sift flour and mix it with baking powder.
Margarine softened, put it in a bowl in which you will make the dough. Add the sugar. With a mixer, beat until the sugar is dissolved.
Add eggs. Whisk the egg-margarine mixture for 5 minutes before increasing the weight in half.
Add half of the flour mixture. Mix well.
Add the cocoa. Mix everything again.
The present pour coffee without filtering it! Again stir until smooth.
Gradually introduce the remaining flour mixture. The amount of flour adjust in the course of kneading. The batter should be not runny, not run off the blade, but very cool to not be.
Form cake pan greased with vegetable oil. Gently fill her test. Bake in a preheated 180 degree oven for 30-35 minutes. Readiness check wooden stick.
Ready cupcake take out, give to cool slightly.
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