Butter and Butter Pound Chocolate Prescription Muffin Trishy Yervud – everyone’s favorite treat, which is best served with a cool scoop of vanilla ice cream. Share with friends: 
Time: 1 hour. 30 min. Complexity: medium Servings: 12 The recipes use volumetric containers of 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 tbsp. (230 g) butter at room temperature, plus more a little bit to lubricate the mold
- 3 tbsp. premium wheat flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tbsp. cocoa
- 1/2 tbsp. vegetable fat margarine
- 3 tbsp. Sahara
- 5 large eggs at room temperature
- 1 tbsp. milk
- 2 tsp vanilla extract
- Serving Vanilla Ice Cream
Recipes with similar ingredients: premium flour, cocoa, eggs, milk, vanilla extract, vanilla ice cream
Recipe preparation:
- Preheat the oven to 180C. Butter the mold to cake with a hole in the middle with a diameter of 25 cm.
- Sift flour, add baking powder, salt and cocoa. Set aside.
- Using an electric mixer, beat 1 tbsp. creamy butter, margarine and sugar until light. Add one egg at a time, beating well after each. Without turning off the mixer, enter the flour mixture and milk, adding them in turn, and start and it is necessary to finish with flour. Add vanilla extract.
- Pour the dough into the prepared pan and bake for 1 hours. Check readiness by inserting a toothpick, if it is clean – the cupcake is ready. Cool the cupcake in the mold for 30 minutes, then lay out on the grill until completely cooled.
- Slice the cupcake and serve, laying on top of a vanilla ball ice cream.
