few months ago, I had the pleasure to meet Dorian's Blog But Why Do I Tell You Ca .. . We're both part of the competition jury "Christmas Cupcakes" on the blog Cupcakes (e) ista. I learned that Dorian organize an annual event called Cupcakes 's Day and this year the third edition of Cupcake's Day will be held March 6.
As you know, I love cupcakes events around! And I am THRILLED to see how the french are graves lighthouse lovers taste of my childhood in the United States therefore recess, I participate in the 2011's Cupcake Day. I'll share the recipe for a cupcake: Wonderful Tonight I had created for the box of cupcakes this Valentine. This cupcake is light and taste - it mixes the scents of spring: cherry, almond, chocolate.
Very often cupcake fans ask me where I found all my decorations. The answer is simple - I make them myself. It takes time but it's something I love doing. I discovered a few weeks ago an e-shop called Shop Halwati . They all really addicted to cupcakes / cakes: die cutting, boxes for cupcakes (including the famous Vestlihouse you see in this post), the flavors / colors, glitter cupcakes, baking, etc.. I am no longer orders in the United States or England for supplies thanks Halwati Shop! Here you see the flowers and hearts printed lace made with tools purchased on Halwati.
Wonderful Tonight
Cupcakes with almonds, cherry jam heart, icing buttercream chocolate
For 18
Cupcakes Cupcakes Almond:
115 g. unsalted butter, room temperature
225 g.
sugar 1 egg 1 tablespoon
. Baking has food cafe
1 / 2 - 1 tbsp. has almond coffee aroma (I use almond aroma of bitter Vahine)
1 / 4 tbsp. COFFEE
salt 40 g. almonds
170 g.
flour 125 ml milk fermented
125 ml hot water
1) Pre-heat your oven 350F/180C. Place 18 boxes for cupcakes in muffin pans 2.
2) Mix the butter and sugar. Then add the egg, almond flavor, baking soda and salt until smooth.
3) Alternate additions of flour and fermented milk (in 2-3 times). Mix well after each addition. Finish with an addition of flour. Then add hot water and almonds, mix well.
4) Fill in the boxes. Half fill the empty 6 molds with water.
5) Bake for 15-18 minutes. Check for doneness with a toothpick or tip of a knife inserted in center of cupcake.
6) Let the cupcakes cool on a wire rack.
Heart Cherry Jam:
I used a recipe David Lebovitz because I like making my own jam, but you can use any jam bought in large area or in your walk.
1) Once the cupcakes are cool, cut a small cone in the middle of each cupcake.
2) Next, place 2-3 teaspoonful of jam in the middle of cupcake.
3) Then replace the cutting piece.
Glaze Chocolate Buttercream:
300g 70% dark chocolate, melted (for a more "light" use chocolate white)
175g unsalted butter at room temperature
10 ml thick cream 350g icing sugar
1) In a mixer bowl, mix butter and sugar for 4 minutes. Add the cream and mix.
2) Stir the chocolate and mix until a very creamy and smooth icing.
3) Use a sleeve pocket to make the cupcakes with icing. Enjoy!
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