To bake classic cupcakes you’ll need a set products that are in almost every home: flour, eggs, butter, milk, sugar, baking powder and vanilla. Everything the ingredients are easily mixed by hand without using a mixer. Cover the finished cupcakes with amazing glaze from milk chocolate and decorate with figures from sugar cookies or marshmallows. Despite the fact that the cakes are prepared very simply, they are obtained very tasty and look worthy of a festive treat. with friends: 
Time: 2 hours. Difficulty: easy Amount: 12 cupcakes In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cupcakes
- 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
- Curly sugar cookies or marshmallows for decoration
- Special equipment: metal mold 12 standard muffins (0.5 tbsp each)
Glaze
- 100 gr. milk chocolate
- 100 gr. semisweet chocolate
- 2 tbsp. powdered sugar
- 1/4 Art. milk
- 55 gr. softened butter
- 2 tsp vanilla extract
- 1/4 tsp salt
Recipes with similar ingredients: premium flour, chocolate milk, semi-sweet chocolate, powdered sugar, vanilla extract, eggs, milk
Recipe preparation:
- Preheat the oven to 175 ° C. Insert paper molds into cells for muffins.
- Cupcakes: in a medium-sized bowl, mix with a whisk flour, baking powder and salt. In the same bowl, beat with a mixer eggs and sugar until light foamy, about 2 minutes. In whisk while pouring in the butter and then 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 according to the prepared tins (approximately 1/3 tbsp. cupcake dough).
- Bake until the tester inserted in the center of the cupcake comes out clean, 20-25 minutes. Cool the cupcakes on the wire rack without removing mold, for 10 minutes, then lay out. Cool completely on lattice.
- Frosting: Put chocolate in a medium-sized bowl. Place a pot about 2.5 cm full of water on the fire. and bring to a very slow boil; place a bowl over water so that she does not touch her. Stir occasionally chocolate until it melts and becomes homogeneous. Or put chocolate in a medium-sized microwave bowl and melt at power in 50% in the microwave for 1 minute. Shuffle and keep heating until the chocolate has completely melted, yet about 1-2 minutes.
- Add icing sugar, milk, butter, salt and beat with an electric mixer until smooth. Spread the icing evenly across the cupcakes, making swirls the back of a spoon or pastry spatula. Decorate from above sugar cookies or marshmallows. Serve.
