- 2 eggs
- 1 cup of granulated sugar
- 1/2 tea cup sunflower oil
- 1/2 cup milk
- 1.5 cups flour
- 3 tablespoons cocoa
- 1 grated lemon peel (to taste)
- 1 teaspoon vanilla
- 1 packet baking powder
- 1 cup raw cream
- 1 package of cream powder
- 90 grams of dark chocolate
- 4 tablespoons powdered sugar
Cupcakes Once out of the oven egg and sugar mixture to settle long whipping, sifted flour and baking powder careful to use.
How to make?
Prepare the cream mixture primarily to receive texture. Raw cream, boil in a small sauce pan over low heat. Starting from the stove to boil the cream.
dark chocolate that you cut into small pieces, add the cream and, stirring to melt at body temperature.
Cream powder was allowed to cool at room temperature, the mixture melted chocolate and add the powdered sugar. Cool the mixture that whipped cream with the aid of a mixer at high speed in the refrigerator for 1 hour.
Get the eggs and sugar in a deep mixing vessel. Aid mixer, beat until it becomes cream at high speed.
Sunflower oil, milk, then add the vanilla and grated lemon peel continue mixing.
Cocoa, sifted flour and mix quickly a wooden spoon after adding a mixture of baking powder.
Three of the papers that you put into them that you have prepared mortar cupcake muffin mold to fill up tbsp.
Bake in a preheated 180 C oven for 20 minutes. The cupcakes out of the oven let stand at room temperature for 5 minutes.
Learn consistency cream mixture to the spinning field bag. Using the desired end portion of the cover with the prepared cream over the cupcakes.
If desired, serve then decorate with colored sugar or chocolate chips. Share your pride in loved ones.
After you add the cream cupcakes Serve Refrigerate.[wpurp-searchable-recipe]Cocoa Cupcake – – – [/wpurp-searchable-recipe]