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martes, 25 de febrero de 2014

Chocolate Cupcakes with churros,

Ingredients for 12 cupcakes or 48 mini cupcakes

For the cake
115 g unsalted butter at room temperature
220 g of white sugar
3 eggs M
180 g flour
40 g unsweetened cocoa powder
1 teaspoon yeast ½ Royal
120 ml of semi-skimmed milk
1 teaspoon vanilla extract

For mini Churros
1 cup water
1 cup flour
oil
sugar
Small pastry bag with star nozzle.
For cream

115 g unsalted butter
425 g of icing sugar
85 g unsweetened cocoa powder
105 ml of semi-skimmed milk

Preheat oven to 180 degrees ( 160 degrees if fan ) .
Prepare cupcakes tray with 12 paper caps .
Sift flour with baking powder and cocoa into a bowl and reserve.
Beat butter with sugar until combined and the mixture is clear.
Add eggs , one at a time, beating until just incorporated .
Add half the flour and beat on low speed until incorporated .
Then add milk mixed with vanilla extract , and beat back .
Add half of the flour and beat on low speed until the mixture is homogeneous. We distributed the mixture in capsules , not fill more than 2 /3.
 Bake 22-25 minutes or until a toothpick comes out clean.
Cupcakes Let cool in pan 5 minutes and then turn to a rack until completely cool .

 While they cool , make our mini fritters : In a saucepan , heat the water with a drop of oil and a pinch of salt.
When we boil , add the flour and stir quickly blow . A kind of " glue " is created.
Retired fire bucket and take the sticky dough with wooden spoon and get into the pastry bag .
Then we heat the oil in another pan . When very hot , we began to take our Churros (careful burning ! ) .
Need at least a mini churro per cupcake. ( With what we do more mass on churros and we eatto live ...that 's two days ! )
As they start to brown mini churros, and leave them out on paper towels to lose the excess oil. Finally, we went through sugar.

To prepare the buttercream we sift the icing sugar with cocoa and place in a bowl with the butter and milk. We cover the bowl, beat on low speed a minute. After we climbed down and beat at least another 5 minutes at high speed. The buttercream will become creamy and rich chocolate color

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