A coffee muffin made in a slow cooker turns out to be very airy, delicate and fragrant. If you cook a cupcake in the oven, then it is slightly dried, and covered with a crust on top. When cooking in a slow cooker, baking, on the contrary, does not dry out at all and becomes so soft that it just melts in your mouth.
Pick your recipe
You will need
- - 2 eggs;
- - 1.5 cups flour;
- - 1 cup of sugar;
- - 100 g of margarine or butter;
- - 4 tsp instant coffee;
- - 2 tbsp. tablespoons of mayonnaise;
- - 0.5 teaspoon of baking powder;
- - a bar of milk chocolate;
- - a pinch of salt;
- - vanilla sugar and ground cinnamon to taste.
Instruction manual
1
We mix the eggs and sugar, whipping them with a mixer until airy foam forms. Then add flour, mayonnaise, slightly softened margarine and knead the dough.
2
In the resulting mixture, add ground cinnamon, vanilla sugar, baking powder and a pinch of salt, then thoroughly mix all contents until smooth.
3
Dissolve the coffee in 1/3 cup hot boiled water, pour it into the prepared dough and beat with a mixer.
4
Put the dough into the multicooker’s capacity, greased with butter or margarine, select the “Baking” program and set the cooking time to 1 hour 20 minutes. After the cooking program, we check the cake’s readiness with a toothpick, if it is not baked to the end, then bake it for about 10-15 minutes.
5
We take out the finished cupcake from the multicooker, using for this purpose a container-double boiler.
6
Melt a bar of chocolate in a water bath. We decorate the coffee muffin with the prepared glaze and sprinkle it with ground nuts or coconut.