Coffee Muffin Cupcakes
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Coffee Muffin Cupcakes
Ingredient
- 3 eggs
- 100 gm sugar
- 120 gm Superfine cake flour
- 1/2 tsp baking powder
- 2 tbsp Coffee emulco flavor
- 1/2 tsp baking powder
- Direction
- In a mixing bowl hand mixer- beat eggs lightly till slightly foamy
- Add sugar in 3 in stages.
- Add in superfine flour by stages.
- Add in coffee emulco combine well finally add baking powder.
- Batter should leave a ribbon trail consistency yet not runny.
- Pour in batter into 7-8 paper cups. Tap lightly a few times to release any air bubbles. Place 5 pieces of almond slice on the surface before baking.
- Place the paper cupcakes on a muffin tray to bake.
- Place baking tray on the lowest level in oven to bake. 5 minutes before done I remove from the muffin trays and continue to bake. This helps me ensure the bottom of my cupcakes are fully evenly baked.
- Remove from oven and allow it to cool down.
Note:
If your batter is too liquid/runny, add 1 tsp of corn flour to help thicken,
If your batter is too liquid/runny, add 1 tsp of corn flour to help thicken,
If your cupcakes happen to overflow adjust the putting lesser in the cupcakes next round.
3 eggs
Add 3 eggs to beat in a mixing bowl
Add Castor sugar
Add flour
Add in coffee flavor
Add in baking powder
Mixed until well combine
Mixed until firm peak.
Batter should leave a ribbon trail consistency
Place 5 slices of Almond on the surface. or as per own desire
Place baking tray on the lowest level in oven to bake.
5 minutes before done I remove from the muffin trays and continue to bake.
This helps me ensure the bottom of the cupcakes are fully evenly bake.
Sometimes they just overflow during baking so you got to
learn and understand how much to put into the cupcakes.
