Chocolate cupcakes
By VicentaLakin
It's a piece of cake that can be eaten by a cup
Recipe Recommendations
- eggs of 3
- fine sugar 80 grams
- light cream 130 grams
- low-gluten flour 80 grams
- milk 60 grams
- cocoa powder 20 grams
- butter 30 grams
- Decorative sugar beads appropriate amount
- sweetening
- roast
- half an hour
- simple
Steps for Chocolate cupcakes
1
Milk and butter, waterproof fires and melting。
2
The sifted cocoa powder is added in fractions to be mixed to non-particle-free, to cover the membrane cooling to be used and to sit in warm water in winter。
3
Pumping the protein to a thick bubble, adding fine sugar three times, hitting a rigid hair bubble。
4
Join the yolk, keep hitting the eggers for about two minutes, very slowly flowing。
5
Sift in low-band powder。
6
Round and round, about 20 to 30, to dry powder。
7
Add a micro-temperature cocoa solution and start shifting the egg basin and mixing evenly。
8
Smash the state。
9
The six-line model fell from the top, the grinding gear hit several times, and the bubble came out. It's enough to make another cup, or it's too full to bake
10
The oven's 170 degrees. It'll be baked in 20 minutes。
11
Cream cream and sugar are so hard that it's loaded into a bouquet。
12
I mean, I'm not sure if I'm going to do that。
13
On the surface, sugar beaded。Chocolate cupcakes Make Tips
If making the original flavor, replace the cocoa powder with cake flour and reduce the sugar by 10 grams.