Thursday, April 24, 2008

Coffee Crumble Cupcake

It’s easy to fall in love with cupcake, by its size and decoration plus easy to eat. This recipe is an adaptation recipe from デイリーマフィン&おめかしカップケーキ (Daily muffin & Decoration cup cake) by Kaori Ishibashi (I already wrote about it, you can read about it here). As I told you when I tell you about the book, this is my own mix and match. Start with coffee cupcake, I added the coffee crumble, which turn this cupcake into lovely cake for my sister (I know you can remember her passion for crumble on top of everything), plus it easy to enjoy than butter cream (and easier to make too). This is a small recipe so you will get only 6 cupcakes but I have to tell you that the taste of the coffee is not so small. So, grab all the ingredient, preheat the oven and you will get a delicious coffee cupcake in less than one hour (and I love the fact that, it’s ready to eat immediately after coming out of the oven).

Crumble Coffee Cupcake

Makes 6 cupcakes




For the cake

2 tsp

Instant coffee

80 ml

Milk

90 g

Unsalted butter

70 g

Sugar

1

Egg

110 g

Cake flour

1 tsp

Baking powder

A pinch of

Salt

For coffee crumble

¼ tsp

Instant coffee

1 tbsp

Whipping cream (warm)

30 g

Unsalted butter (cold)

40 g

Light brown sugar

50 g

Cake flour

tsp

Salt

Preparation:

Make the crumble:

Dissolve the instant coffee in the whipping cream.

Put all the dry ingredients into a bowl and whisk to combine. Then rub the butter into the flour mixture with the coffee whipping cream. Keep rubbing until the mixture resembles breadcrumbs.


Make the coffee cup cake:


Preheat the oven to 180°C

Place the paper cup into the muffin pan.

Sift together flour, baking powder and salt.



Warm the milk in the microwave and dissolve the instant coffee, let cool to room temperature.



In a large bowl, cream the butter until smooth. Add the sugar gradually and beat until fluffy. Add the egg and beat well after addition.


Add the flour in 3 parts, alternating with the coffee milk mixture, beating well after each addition.



Spoon the batter into the cups about three-quarters full, sprinkle with the crumble mixture Bake until the tops spring back when lightly touched, about 30-35 minutes. Remove cupcakes from pans and cool on a rack or enjoy while still hot.

7 comments:

Bean Sprout said...

So pretty paper cup ka...and muffin pan looks so cute...Is it very small? Cuz i never seen a narrow straight cupcake like this before...like it !

Colette said...

Mmm That looks and sounds delicious! I love coffee flavored sweets!

min said...

hi, i've just discovered your blog and i love it! you are amazing! i also love the muffin pan. where did you get it? i hope one day i can bake and cook as well as you :) maybe i'll have more time when i finish school.

dailydelicious said...

HI, Min
The tin that I use is actually - Mini Cheesecake Pan-.
I don't know where you stay but you can purchase it from Amazon.

min said...

hi! i live in australia :) i dont think amazon ships cake pans over here. but thankyou anyway!!

Anonymous said...

hi, can i replace the 1tbsp whipping cream with milk? will it affect the crumble?

thanksss

sikiee

dailydelicious said...

If you want to change the whipping cream to milk, I suggest you to increase the amount of the butter to 35g. Because milk has less fat than cream ^ ^.
Pook

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