Cupcakes “Sunday”

Cupcakes “Sunday” – a detailed recipe for cooking. Share with друзьями: The photodishes: Ryan Dausch Time: 2 hours. Difficulty: medium Quantity: one 2 cupcakes Recipes use volumetric containers: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For cupcakes:

• 110 gr. (8 tbsp.) Butter
• 60 gr crushed unsweetened chocolate
• 1 tbsp. Sahara
• 2 large eggs
• 3/4 Art. premium wheat flour
• 1/4 tsp baking powder for dough
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 Art. whole milk
• 1 chopped banana
• 1/4 Art. chopped salted roasted peanuts

For cream:

• 280 gr (20 tbsp.) Butter at room temperature
• 330 gr (2.5 tbsp) powdered sugar
• A pinch of salt
• 1.5 tsp vanilla extract
• 2 tbsp. l whole milk
• 2 crushed waffle cones for ice cream

For chocolate glaze:

• 170 gr crushed semisweet chocolate
• 1.5 tbsp. l coconut oil
• Rainbow confectionery topping for decoration

Recipes with similar ingredients: premium flour, eggs, milk, chocolate, semisweet chocolate, waffles, vanilla extract, sugar powder, bananas, peanuts

Recipe preparation:

1. Make cupcakes: preheat the oven to 175 ° C. Place baking paper in 12 cupcake tins. In big in a bowl mix butter and unsweetened chocolate; stirring every 30 seconds, melt the mixture in the microwave. Give lightly cool and stir in sugar and eggs. Add flour, baking powder, soda and salt; mix thoroughly. Add milk and stir until homogeneous mass, then stir in banana and peanuts. Fill with dough about two-thirds of each muffin mold. Bake in the oven 20 minutes. Leave on for 5 minutes. in the oven off, then remove and let cool completely.
2. Meanwhile, prepare the cream: in a large bowl with a mixer whisk butter, sugar and salt at medium speed. Add vanilla and milk; increase mixer speed and beat thoroughly the mixture for 3 minutes Add chopped waffle cones and beat another minute. Put the cream in a pastry bag with a round tip and coat the cupcakes with cream. Ready cupcakes right away refrigerate for 20 minutes. for cream hardening.
3. Meanwhile, make chocolate icing: mix semisweet chocolate and coconut oil; stirring every 30 seconds Melt the chocolate in the microwave. Let the mixture cool slightly and pour into a wide glass. Dip the tops of the cupcakes one at a time chocolate; let the excess chocolate drain. Put cupcakes on baking sheet, garnish with confectionery topping and refrigerate at least 30 minutes, and preferably all night.