Delicious cupcakes, chocolate cupcakes to amuse children
Ingredients for 30 cupcakes:
4 eggs
1 1/2 cup sugar
2 cups wheat flour
1/2 cup chocolate powder from Frade
1 cup of milk
1 tablespoon baking powder
pinch of baking soda
pinch of salt
200g unsalted butter at room temperature
Halloween confectionery
paper cups
Chocolate Ganache:
1 cup chopped milk chocolate bar
1 cup chopped dark chocolate bar
2/3 cup fresh cream, Place the boiling cream on top of the chocolates and stir until melted. If necessary, finish melting in a water bath. Reserve.
Procedures to prepare it:
White cover: juice of 1 strained orange mixed with 1 1/3 cup of powdered or icing sugar. Place paper cups inside the cupcake molds and place on two baking sheets. Beat egg yolks with sugar until fluffy and whitish. Add the butter and beat until incorporated. If necessary, stop beating and scrape the sides to the middle. Mix the sifted flour and the powdered chocolate and a pinch of salt in a bowl. Add this mixture to the mixer, alternating with the milk and beat until smooth. Stop beating and add the yeast and baking soda to the mixture. Then add the egg whites and stir gently. Put the cake mixture in a pastry bag and fill all cupcakes. Place in a preheated oven at 180C for 20 minutes. Allow to cool and cover with both types of ganache using a small spatula. Sprinkle with confectionery. The cupcakes looks so beautiful and on top of that the taste is so yummy and so heavenly that I want to make it again and again in futures too.
Vegetarian dinner just for two: me and my sister. Creamy polenta with vegetables and caprese salad, delicious to stay at home enjoying the food. Step by step tutorial for you all made by us.
Ingredients for 2 people:
1 zucchini
1 leek
2 ripe tomatoes
1 clove of garlic
basil leaves to taste
1/2 cup pre-cooked or instant corn flour (polenta)
2 1/2 cups of water
1/4 cup grated Parmesan cheese in the thick drain
2 tablespoons of butter
1 buffalo muzzarella 120g or 2 mediums 60g each
olive oil
salt to taste
Procedures to prepare it:
Start by slicing the vegetables: thinly sliced leek and half moon zucchini. Reserve. Cut the tomatoes in 4, remove the seeds, slice and then cut into cubes. Place in a bowl and set aside. Divide the garlic in two: half knead with a pinch of salt and half chop. Place the crushed garlic in the bowl with the tomatoes and sprinkle with 2 tablespoons of olive oil. Add the basil leaves, pinch of salt, stir and reserve.
Place a spoonful of olive oil in a hot non-stick pan and add the sliced leeks. As soon as it begins to brown, add the sliced zucchini and stir until the zucchinis start to brown. At this point, make a space in the middle of the skillet, put a spoon of oil and 1/2 chopped garlic. After a few seconds, stir everything and add a pinch of salt. Place half the preparation on each serving plate.
Clean the pan with a piece of paper towel and put 2 1/2 cups of hot water in the same pan. Then gradually add the instant polenta and stir with a fouet. Add the Parmesan cheese and the butter. Turn off the heat and stir. The polenta should be creamy. If necessary add a little more water to get the consistency. Place the polenta in the serving dishes on top of the vegetables. Split the buffalo mozzarella in half and cut each half into small pieces with your hands in a rustic way and intercalate the pieces on top of the polenta in both dishes. Place the chopped tomatoes on top of the polenta with mozzarella and serve next.
great recipe, I'll try.