Cookie cupcakes
By VicentaLakin
This cake cup is an advanced version of the Cookie Milk Cup, and it's made into hand-held cup shapes, super cute, chocolate-smelling, soothing, chocolate cake and cream, and it's about to burst。
Recipe Recommendations
- low-gluten flour 210g
- unsalted butter 100g
- whole egg liquid 30g
- powdered sugar 60g
- milk powder 25g
- Chocolate cake chips appropriate amount
- light cream 100g
- fine sugar 10g
- blueberry appropriate amount
- sweetening
- roast
- an hour
- ordinary
Steps for Cookie cupcakes
1
Softened butter and sugar were mixed and sent to the plume。
2
Add egg fluids in fractions。
3
Sift low-banded flour and powdered milk, mixed to dry powder。
4
Wrap the noodles with a shampoo and freeze the refrigerator for 30 minutes。
5
take out the face of the noodle in a thick 0.3 cm。
6
Cut the growth strips and circles, and put the sliced face in the paper cups。
7
The bottom pierced the hole。
8
The rest of the edges cut into the shape of a cup arm。
9
The oven is preheated early, with 160 degrees of about 25-30 minutes of roasting, 10-15 minutes of roasting with a pot handle, and ready for cooling。
10
Cookie cups have a handle on chocolate。
11
I'll put them in cake chips, butter, blueberries。Cookie cupcakes Make Tips
Don't get too thin on the bottom of the cookies. 2. Grain paper, which prevents it from being too dark, continues to be baking on the edge of the cup. /Save/sealed cold storage, 2-3 days to finish。