Mocca Cupcakes With Dried Fruit
By: Easy cook - Lak...
Published: Wednesday, February 9, 2011 - 2:04am

Ingredients




50 grams flour
1 teaspoon dry yeast
50 grams cornstarch
100 grams butter at room temperature
100 grams sugar
1 egg
1/4 cup strong black coffee, cold
1/2 cup dried figs, cut into pieces
8 dates, sliced into pieces
1/2 cup hazelnuts, coarsely chopped
Butter for greasing baking molds

Preparation

1 Grease muffin molds with melted butter or use paper or silicone "hats" (I did not have enough silicone ones, so I used paper cups as well). 2 Mix flour with cornstarch and yeast in a separate bowl. 3 Beat butter and sugar until smooth and creamy. 4 Add egg and beat some more until well combined. 5 Stir in flour with yeast and cornstarch. 6 Add coffee, mix until smooth and creamy. 7 Add figs, dates and nuts and stir gently. 8 Fill half of each muffin cups with the mixture (or, if you want fewer cakes, fill each cup to the full). 9 Bake little cakes in oven for about 25 minutes at 180ºC or until they are done (the trick with a toothpick!). 10 When baked, allow cakes to cool slightly and then remove them from the mold. Serve lukewarm or cool.

About


Very simple and unpretentious after lunch treat: crunchy yet soft and chewy