Glazed Muffins – A Detailed Recipe For Cooking. Share With друзьями: 
Time: 30min 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:
- 110 gr. plus 1 tbsp. l softened butter
- 1/2 tbsp. plus 1 tbsp. l Sahara
- 4 eggs
- 3/4 Art. premium wheat flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 tsp vanilla extract
- 2 – 3 tbsp. l milk
- Additional equipment: a form for 12 muffins and disposable paper molds
Royal icing:
- 2 egg whites from eggs of category CO (or replace with egg white in powder)
- 3 tbsp. powdered sugar
- 1 tsp lemon juice
Recipes with similar ingredients: premium flour, eggs, milk, vanilla extract, icing sugar, lemon juice, cake
Recipe preparation:
- Get all the products you need in advance from refrigerator so that they warm to room temperature. Thanks to this, the cupcakes will turn out to be much more airy. Preheat oven to 205 ° C.
- Put all the muffin ingredients except milk in the kitchen combine and beat until smooth. Whipping in mode “pulse”, add milk to the hole in the cover of the combine to achieve a homogeneous liquid consistency.
- Fill the mixture into 12 paper-coated muffins. tins, and bake in the oven for 15-20 minutes. Cupcakes have to go up and browned on top. Allow them to cool a little in shape on the wire rack, then carefully remove from the mold and cool in paper molds, putting on the grill. Cover with frosting. Royal frosting: In a medium-sized bowl, mix egg whites and powdered sugar. Beat with an electric mixer at medium speed until the mixture will become dull and shiny, about 5 minutes. Add lemon juice he will dilute the icing. Beat a couple more minutes until you get glaze suitable for lubricating cupcake consistency. enough to cover a thick layer of 12 cupcakes
