Muffins with coffee cream

Muffins are prepared with milk, and buttercream with instant coffee.

Ingredients

• For muffins:
• Flour - 120 g
• White sugar - 70 g
• Brown sugar - 70 g
• Baking powder - 1.5 tsp
• A pinch of salt
• Unsalted butter at room temperature - 40 g
• Milk - 120 g
• Vanilla extract - 1 tsp
• Medium egg (lightly beaten) - 1 pc.
• For cream:
• Butter unsalted (softened) - 150 g
• Powdered sugar - 300 g
• Instant coffee in granules - 1 tsp.
• Milk - 1 tsp

Directions

1. Turn on the oven to preheat to 170 degrees. Line 12 muffin tins with paper rosettes (can be oiled).
2. In a large bowl, combine flour, all sugar, baking powder, salt and butter, beat with a mixer at low speed until smooth.
3. In a separate bowl, combine 120 grams of milk, vanilla extract and egg, beat lightly with a fork. Add this mixture to the flour mixture and mix well.
4. Fill the prepared molds with dough and put in a preheated oven. Bake muffins for about 20 minutes, until clean wooden stick when pierced. Remove the muffins from the oven, allow to cool at room temperature, and then remove the muffins from the molds.
5. Meanwhile, prepare the cream. Dilute granulated coffee with a few drops of boiled water to make a paste-like mass. Beat softened butter with a mixer at low speed until fluffy. Add powdered sugar, coffee paste and a teaspoon of milk to the butter mixture. First, beat the cream at a slow speed, and then gradually increase to maximum (totally beat about 10 minutes).
6. Apply the cream to the cooled muffins with a custard syringe or a regular teaspoon.