Chocolate Vanilla Cupcake

This magnificent cupcake does not require masterful decoration skills. Take a spiral cupcake baking dish, squeeze into it chocolate and vanilla dough and she’ll do the whole thing for you работу. Time: 3 час.Difficulty: easy. Servings: 12-14. Dimensional recipes are used. capacity: 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 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Cake

• 3.5 tbsp. flour
• 1/2 tsp fine salt
• 2 tbsp. l whole milk
• 4 tsp vanilla extract
• 8 large eggs, plus 2 yolks, room temperature
• 450 gr butter, room temperature
• 2.75 Art. granulated sugar
• 1 tbsp. dark cocoa powder

Glaze

• 1 tbsp. powdered sugar
• 1-2 tbsp. l whole milk
• Special equipment: spiral shape for baking with hole in the middle (2.8 ml.), 2 large bags with clasp and long wooden skewer

Recipes with similar ingredients: flour, milk, vanilla extract, eggs, butter, sugar, cocoa, icing sugar

Recipe preparation:

1. Place the grate in the lower third of the oven, turn on warm up to 180 ° C. Spiral shape with a hole in the middle sprinkle with a cooking spray.
2. In a medium bowl, mix the flour with salt. In another bowl, mix milk, vanilla, eggs and yolks.
3. In a large container, beat the butter with a mixer on medium speed 1 min to uniformity. Add granulated sugar gradually 1/4 tbsp. at a time and beat for about 5 minutes. to light air textures.
4. Set a low speed and add flour mixture at 1/4 tbsp., beat for about 3 minutes, mixing well. Add egg mass and beat for another 3 minutes, until the dough is uniform.
5. Spoon 4 tbsp. dough in a large plastic bag with clasp. In the bowl with the remaining dough, add cocoa powder and mix at low speed for 1 min. Stuff with chocolate dough another large plastic bag.
6. Cut the ends of the bags. Alternating colors, squeeze into cells the shape of a strip of dough (in the form of an odd number of ribs, so two strips of the same color will be nearby). Distribute with wooden skewer mass in the cells, making sure that the dough of the same color does not fall to another. Squeeze out the remaining dough in large portions, alternating colors. Gently smooth the surface of the pastry putty knife.
7. Bake for 55-60 minutes, until the skewer after piercing the cake the center will not remain dry, and the top will begin to spring when light pressure. Cool the cupcake in the form of 10 minutes. Flip to grill and let cool completely for 2 hours.
8. For glaze. Meanwhile, in a medium bowl, mix the sugar powder and milk to obtain a thick, but flowing glaze – adjust the consistency by adding a little milk. Pour the verge cupcake with icing.