sábado, 19 de febrero de 2011

Chocolate cupcake recipe


flour: 100 grams
egg: 3 units
lemon zest, 1 tablespoon
butter, 1 tablespoon
small candy colors: 1 tablespoon
icing sugar: 100 grams
Baking powder: 1 tablespoon
chocolate fondant: 50 grams
cream: 1 tablespoon


1- Beat the egg yolks with 100 g of icing sugar until the mixture whitens. Add the flour, baking powder and lemon zest. Beat the egg whites until stiff firmly. Mix thoroughly with the mixture. Fill half full of baskets of muffins

2-Carry the microwave in batches of 4 to 4. Connect the maximum power and cook for 1 1 or 12 minutes per batch. Remove and let cool. While muffins are cooked, chop the chocolate and place in a bowl.

3-Lead to microwave and cook for 30 seconds. Incorporate tablespoon icing sugar, cream and butter. Cook for 1 minute, stirring 2 times. Dip the top of the cupcakes with chocolate cream and sprinkle with small candies.

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