Tea Cup Cupcake Coffee Muffins Cooking tree

How to make Tea Cup Cupcake Coffee Muffins

Name: Tea Cup Cupcake Coffee Muffins
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 2
Cuisine: Korean
Ingredients: 1/2Ts (7.5ml) Warm milk; 1/2Ts Instant coffee; 1 Egg; 1/4ts Vanilla extract; Sugar 30g; 35g Soft Flour; 1/4ts Baking powder; 10g melted butter; Chocolate cake sheet; Butter cream; Sugar Pondant (White); Melted milk chocolate

by Cooking Tree 2022-07-23

written by Cooking Tree 2022-07-23

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In Cooking Tree, we’re serving up delicious Tea Cup Cupcake Coffee Muffins, and we’ll show you how to make them from scratch.

I made a coffee cup-shaped cake~ The muffins inside were also made with coffee muffins. If you put a heart-shaped chocolate cake sheet inside and cut it in half, the heart will come out! You can eat chocolate on top, and coffee muffins~

You can also eat chocolate cake haha Even if you give your friends coffee, if you do well, I think you might be deceived.

Fun coffee cup cake, enjoy watching~♬

Eggs at room temperature for at least 1 hour

Follow along with the 📝 recipes below👇🏾👇🏾

Tea Cup Cupcake Coffee Muffins
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Rating: 5.0/5
( 37 voted )

Serves: 2 Prep Time: 60 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

1/2Ts (7.5ml) Warm milk
1/2Ts Instant coffee
1 Egg
1/4ts Vanilla extract
Sugar 30g
35g Soft Flour
1/4ts Baking powder
10g melted butter
Chocolate cake sheet
Butter cream
Sugar Pondant (White)
Melted milk chocolate

Instructions

Melt coffee in warm milk.
Put the eggs in a bowl and whip until large bubbles are formed, then add vanilla extract
Add sugar in 2~3 portions and whip until ivory-colored foam is formed.
Sift the soft flour + baking powder and mix lightly with a spatula, then add coffee + milk and mix.
Add melted butter and mix, fill the muffin tin halfway, put the heart-shaped chocolate cake sheet, and pour a little more dough on it.
Bake in an oven preheated to 170 degrees for about 20 minutes and then cool.
Apply a thin layer of buttercream on the cooled muffin surface and harden in the freezer for 5 minutes. Then wrap it with sugar fondant and shape it into a cup shape. Moisten it with water and attach the handle.
Harden in the freezer for 10 minutes, then decorate with melted milk chocolate and marshmallow-shaped sugar fondant.

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