Mocha is the name of the largest port in Yemen where from African coffee is the most traded and transported. It is also a type of coffee bean. This recipe creates a rather evolved sense of coffee magic, an experience so refined and so subtle that one feels kind of elevated. Try it. In fact the first time that I baked them initially one felt that they were not kinda sweet. Finally even kids were devouring them. Of course different matter, these were hungry kids....
In a saucepan please take 85 g butter, 1 tbsp clear honey, 85 g sugar, 2 tbsp instant coffee powder and 200 ml of water and mix well. Place it on heat, stirring constantly. Once the sugar dissolves, allow it to come to a boil, reduce heat and let it simmer for 5 mins. Keep it aside to cool till it reaches room temperature.
In a separate bowl sieve 225 g flour with 2 tbsp cocoa powder. Add it to the cooled above mix, fold in smoothly.
In 2 tbsp milk, add 1 tsp soda bicarbonate and make a paste. Fold in gently to the batter.
Now finally, add 1 lightly beaten large egg and beat the the mixture together until smooth.
Lace the cupcake molds with paper cases. spoon the mix into the cases.
Your oven should have been preheated to 180 degrees centigrade. Set in the cupcakes molds and bake for 15-20 mins or until well risen and firm to the touch. Transfer to a wire rack to cool completely.
In the picture, I have not added any topping as we were carrying them on a trip. It is enjoyed the most with a swirl of whipped cream dusted with some sifted cocoa powder.
No comments:
Post a Comment