210 gr. — sorrow
1/2 tsp-baking powder
1/4 tsp baking soda


1/2 tsp salt
115 gr. — butter, melted
200 gr. — the sahara
1 piece-large egg, room temperature
60 gr. — yogurt’s
195 ml. — milk
vanilla sugar or vanilla
21 gr. — unsweetened cocoa powder

Chocolate icing:
210 gr. — powdered sugar
20 gr. — unsweetened cocoa powder
115 gr. — butter, room temperature
30 ml. — fat cream
vanilla sugar or vanilla

Vanilla glaze:
115 gr. — butter, room temperature
210 gr. — powdered sugar
30 ml-fat cream
vanilla sugar or vanilla

Preheat the oven to 180 degrees. Prepare a cake mold with 12 cells, insert paper molds. Lay aside.
In a medium bowl, combine flour, baking powder, baking soda and salt. Defer. In a large refractory bowl, melt the butter in the microwave.
Add sugar-the mixture will be too thick. Chill in the refrigerator for 1 minute. Add eggs, yogurt, 3/4 Cup milk, vanilla extract and combine.
Slowly add dry ingredients. The dough will be dense. Put 3/4 of the dough in another bowl.
Mix cocoa powder and 1 tablespoon of milk and add to the deferred portion of the dough. Chocolate dough will be too thick.
Put 1 tablespoon of vanilla dough in each mold. Cover with 1 tablespoon of chocolate dough, then put 1 tablespoon of vanilla dough on top.
You can mix very easily with a toothpick or leave the dough as is. Bake the cupcakes for 20-24 minutes or until a toothpick inserted in the center comes out clean.
(Bake for 9-10 minutes if you make mini cupcakes.) Allow muffins to cool completely.

Chocolate icing:
Sift together the powdered sugar and cocoa. Defer. In the mixer bowl, with the paddle, beat the butter at medium speed until creamy — about 2 minutes.
Gradually add the sifted mixture of powdered sugar and cocoa, alternately adding together with cream and vanilla.
Beat at low speed after each addition.
Once all ingredients are added, beat at high speed until creamy frosting for at least 2 minutes.
Add a pinch of salt if the frosting is too sweet.

For vanilla glaze:
In the mixer bowl, with the paddle application, beat the butter at medium speed until creamy — about 2 minutes.
Add powdered sugar, cream, vanilla, whisking at low speed. Increase to high speed and beat for 3 full minutes.
Add sugar over powdered sugar if the glaze is too rare or more cream if the glaze is too thick.
Add a pinch of salt if the frosting is too sweet.

Place two icing in a pastry bag one with one side the other with the other and decorate cupcakes.
Store cupcakes in a sealed container at room temperature for up to 2 days, and in the refrigerator for up to 5 days.

Bon appetit!

Hello! I — blogger, love of God and people. Food — it is certainly good and well, but we must remember that in front of us waiting for eternity and where we spend it, depends only on us!
Every man is a sinner, but the sin saved us JESUS CHRIST
And if we repent of our sins and call upon his heart and Christ, we shall be saved from hell, which is prepared for the devil, but the devil does not want to go there himself and tempts people to sin. But God loves us, because he gave for us on the death of the most precious thing he had — his Son Jesus.
Pray a prayer: Heavenly Father! I ask you — I’m sorry, I repent of my sins, because I lived without you. Jesus Christ, come into my heart and be my Lord and Savior, make me be what You want me to. I thank thee that in eternity I will be with you! Amen.

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