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A delicious summertime cocktail perfectly pairing the full coffee flavour with the sweet tangy taste of berry and the home-style comfort of muffins.
Preparation (4 persons)
For the muffins:
- Pre-heat the oven to 180 °C / 356 Fahrenheit.
- Place the flour, sugar, salt, baking powder, bicarbonate of soda and vanilla in a mixing bowl.
- Stir in the egg, buttermilk and melted butter, then gently stir in the summer fruits.
- Spoon the mixture into paper cake cases and bake between 15 and 20 minutes.
For the coffee with blackberry liqueur:
- Warm the cups under hot water.
- Add one teaspoon of blackberry liqueur in each of the 4 Espresso cups.
- Prepare the 4 Decaffeinato Intenso Grand Cru (4x 40 ml / 1.5 oz) in the 4 Espresso cups, with the blackberry liqueur.
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Characteristic
Difficulty
Medium
Medium
Preparation
20 min
20 min
Material
4 Espresso Cups (4 x 80 ml/3 oz)
1 Oven
1 Bowl
Paper cake cases
4 Espresso Cups (4 x 80 ml/3 oz)
1 Oven
1 Bowl
Paper cake cases
Ingredients
For the coffee
- 4 capsules of Decaffeinato Intenso Grand Cru
For the recipe
- 4 teaspoons of blackberry liqueur
- 350 g /12 oz of plain flour
- 350 g /12 oz of sugar
- A pinch of salt
- 3 teaspoons of baking powder
- 1 teaspoon of bicarbonate of soda
- 1 egg
- 80 g / 3 oz of melted butter
- 350 ml / 12 oz of buttermilk
- 1 teaspoon of vanilla powder
- 250 g / 9 oz of summer fruits (blueberries, raspberries, blackcurrants, etc.)
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