Inverted cupcakes coated with chocolate glaze turn into miniature cakes for tea. Cupcakes themselves bake pretty quickly from simple ingredients that are likely to be found in any home. When they cool, turn them over, remove the paper molds and decorate. Pour the icing on top so that it flows from the sides cake beautiful smudges. And from above you can come up with any decor from sweets, fresh berries or royal glaze in accordance with holiday theme. If you cook such cakes for Easter, just cover them with colored sprinkles, it will look very эффектно. 
Time: one час. 45 minutes Difficulty: easy Amount: 6 cupcakes Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Tea cakes
- 1.5 tbsp. premium flour
- 1.5 tsp baking powder
- 1/4 tsp fine salt
- 2 large eggs, room temperature
- 2/3 Art. Sahara
- 3/4 Art. melted butter
- 2 tsp vanilla extract
- 0.5 tbsp. milk
- Fresh raspberries, colored sweets or royal icing
- Special equipment: metal form for 6 large muffins
Chocolate glaze
- 340 gr dark chocolate, finely chopped
- 1 tbsp. fat cream
- 1/4 Art. water
- 3 tbsp. l corn syrup
Recipes with similar ingredients: premium flour, chocolate dark, molasses, eggs, milk, cream
Recipe preparation:
- Preheat the oven to 175 ° C. Lay out the paper liners in muffin mold.
- In a medium-sized bowl, whisk the flour, baking powder, and salt. In another bowl of the same quality, beat eggs and sugar with a mixer until getting a light foamy mass, about 2 minutes. While whipping pour in the butter gradually and then the vanilla extract.
- Whisk at low speed, add half the dry mixture, then add all the milk and then the remaining flour mixture. Be careful not to over-beat the dough. Evenly distribute it in prepared molds.
- Bake until the tester inserted in the center of the cupcake comes out clean, about 30 minutes. Cool the cupcakes on the wire rack without removing mold, for 10 minutes, then lay out. Cool completely on lattice.
- Collect Cupcakes: Cut Convex from Each Cupcake tops to get a flat surface. Remove paper from cupcakes and place them on the grill upside down.
- Prepare the icing: put the chocolate in a medium bowl size. In a small saucepan, combine cream, water and corn syrup and bring to a boil. Pour the hot cream onto the chocolate and gently shake the bowl until the cream covers the chocolate. Put off mix for about 5 minutes. Then mix until homogeneous mass, trying not to saturate the glaze too much by air.
- Decorate cupcakes: while the icing is still warm and liquid, pour each cupcake with it (approximately 1/4 -0.5 tbsp glaze for each cake). If desired, let the cupcakes harden for an hour before serve. If time is running out, put them in the freezer the camera.
- Garnish the cakes with fresh berries or sweets. If you decorate sweets, then press them before the icing hardens.
