Mocha Cream Cheese Cupcake
It's a soft mocha cream cheese cupcake with a good scent.
4 serving
Within 60 minutes
까망이
Ingredients
  • Cream cheese
    120g
  • Eggs
    2ea
  • lemon juice
    1TS
  • Soft flour
    80g
  • Baking powder
    4g
  • Sugar
    70g
  • Salt
    little
  • Honey
    2TS
  • Coffee extract
    3ts
  • Water
Cooking Steps
STEP 1/7
Prepare instant coffee by dissolving it in a small amount of hot water and cooling it down. Add the minimum amount of water for the coffee to melt and mix.
STEP 2/7
Beat in room temperature soft cream cheese with a whisk, then cream it with sugar and salt three times.
STEP 3/7
Pour the eggs little by little, and mix well so that the eggs do not separate.
STEP 4/7
If the egg is well mixed so that it does not separate, add honey and mix.
STEP 5/7
Add the prepared coffee extract and mix, then add lemon juice and mix.
STEP 6/7
Add the sifted soft flour and baking powder and mix. The smooth, well-mixed dough is beaten on the floor a couple of times to remove air bubbles.
STEP 7/7
Place the dough in silver foil cupcake parchment paper and bake it in an oven preheated to 170 for about 20 minutes. The specifications vary depending on the amount of panning in each oven/paste, so please take it out after testing the skewer.
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