Marble Cappey

Marble Cappey

Ingredients:

210 gr. flour

1/2 teaspoon baking powder

1/4 teaspoon of soda

1/2 teaspoon salt

115 g. butter, melted

200 gr. Sahara

1 large egg, room temperature

60 gr. yoghurt

195 ml. milk

vanilla sugar or vanilla

21 g. unsweetened cocoa powder

Chocolate glaze:

210 gr. powdered sugar

20 gr. unsweetened cocoa powder

115 g. butter, room temperature

30 ml. oily cream

vanilla sugar or vanilla

Vanilla glaze:

115 g. butter, room temperature

210 gr. powdered sugar

30 ml of creamy cream

vanilla sugar or vanilla

Preheat the oven to 180 degrees. Prepare the form for cakes with 12 cells, insert paper molds. Set aside.

AT

medium bowl mix flour, baking powder, soda and salt. To postpone. AT

large refractory bowl, melt the butter in the microwave

furnace.

Add sugar — the mixture will be too thick. Cool in

fridge for 1 minute. Add eggs, yogurt, 3/4 cup

milk, vanilla extract and combine.

Slowly add dry

Ingredients. The dough will be dense. Postpone 3/4 of the test to another

bowl. Mix cocoa powder and 1 tablespoon of milk and add to the

the deferred portion of the test. Chocolate dough will be too thick.

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1 tablespoon of vanilla dough into each mold. Cover 1 dining room

spoon chocolate dough, then lay out 1 tablespoon. vanilla dough

on.

You can mix very easily with a toothpick or

leave the dough as is. Bake the muffins for 20-24 minutes or until

a toothpick inserted in the center comes out clean.

(Bake 9-10 minutes if making mini cupcakes.) Allow the cupcakes to cool completely.

Chocolate

glaze: sift together the sugar powder and cocoa. To postpone. In the bowl

mixer, with a paddle, beat butter at medium speed

up to a creamy mass — about 2 minutes.

Gradually add the sifted mixture of sugar pudding and cocoa, alternately adding together with cream and vanilla.

Beat at low speed after each addition.

After all ingredients are added, whisk at high speed until creamy frosting for at least 2 minutes.

Add a pinch of salt if the glaze is too sweet.

For

vanilla glaze: in the bowl of the mixer, with the oars attached, whip the butter on

average speed to the creamy mass — about 2 minutes.

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sugar powder, cream, vanilla, whisking at low speed. Increase to

high speed and whip for 3 full minutes.

Add sugar more sugar powder, if the icing is too rare or more cream, if the glaze is too thick.

Add a pinch of salt if the glaze is too sweet.

Place two glazes in a confectioner’s bag one to one side of the other on the other and decorate the capkakes.

Store cupcakes in a sealed container at room temperature for up to 2 days, and in a refrigerator for up to 5 days.

Bon Appetit!

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