Chocolate bean cupcakes
By VicentaLakin
Hello, I'm new here, I'm new, I'm looking at the work of the masters in a dive, and I'm sure it's all fragrance, and I'm learning from you, and I'm paying tribute to you in New Year's. It's full of butter and fragrance
Recipe Recommendations
- low-gluten flour 200 grams
- butter 125 grams
- eggs of 3
- white granulated sugar 50 grams
- baking powder 2 grams
- raisins appropriate amount
- Chocolate beans for baking appropriate amount
- milk fragrance
- roast
- an hour
- ordinary
Steps for Chocolate bean cupcakes
1
Get everything ready
2
Baking cupcakes
3
Get the butter out of the room in advance, soften the temperature
4
Put the raisins on first
5
Put white sugar in the butterbasket
6
With an egg-beater
7
One in the egg, and then the other
8
It's a mess
9
Sifting low-banded flour and bubbles into butter paste
10
Scratch it. Up and down. Don't draw circles
11
Smash the face and pour it into the bag
12
Squeeze the pasta into a paper cup with a bouquet of raisins or chocolate beans to stop by a third, and put them in as far as you like
13
Squeeze the paste to the bottom of the paper cup, and put raisins or chocolate beans on it, and lean down a little bit with your fingers, and you can put nothing in it
14
When you're done, put it in the oven, preheat 180 degrees, mid-level, fire up and down, 20 minutes, and the fragrance of butter cake comes outChocolate bean cupcakes Make Tips
If you make it at night and let it sit overnight, the surface hardens by the next day and it tastes even better—it's so crispy!