is the madness of Cupcake in my little head! I walk a bit phased ... And I especially want to make a glaze PINK! hehe:)
sooner said than done! Here is the recipe of my little cakes with raspberries:
about 24 Cupcakes:
For the cake:
(for a change of my habits, I went on a pseudo base yogurt cake)
- 2 pots of yoghurt
- 3 pots of flour
- 2 jars
sugar - 3 eggs
- 50g butter
( I cheated a bit ... it is normally 1 / 2 jar of oil, but I had not ...)
- One tablespoon of yeast
- One tablespoon of vanilla sugar
- 100g white chocolate, coarsely chopped
- 300g raspberries
For the frosting:
- 250g icing sugar
-
50g butter - a tablespoon cup raspberry jam
- water
These amounts are for the icing of a dozen cupcakes ...
Indeed, this time I decided to decorate that half of my cake, because let's face it: eventually, a is a Cupcake Simple Muffin (!) , who just wants a little more pretentious (we forgive him ...);)
And the frosting is good, it beautiful, but it can quickly cover the taste of the cake itself!
(Do not get me wrong ... I am a fanatic ultra-extra-cream / icing sugar and other subtleties covering all types of cake :-D, but sometimes I try to appreciate things in their simplicity!)
Directed
Cakes:
Mix together yogurt, flour, sugar, butter, eggs, yeast, sugar, vanilla and white chocolate.
Pour your mixture into the cupcake pans (2 / 3).
Plant 3 raspberries in each small mold.
Bake about 25 minutes in an oven at 180 ° until the tip of a knife in the dough comes out dry!
Frosting:
Melt butter and mix it with raspberry jam.
Carefully pour this mixture over the icing sugar while mixing well. Work
texture of your glaze by adding water gradually to your device. Attention, icing should be firm so that it takes the desired shape on the cupcake!
It'll just apply the icing on your little cakes, using a pastry bag or a plastic bag cut in a corner.
Decorate with remaining raspberries, candy-deco etc ...
Harden frosting cupcakes by putting your cool at least 30 minutes ...
& ... ENJOY!
0 comments:
Post a Comment