Description
This cupcake I bake has a lot of years. This recipe is a famous Greek chef Stelios Pallaresa, in my opinion, just perfect. Everything here is in moderation, the cake turns out very tasty, fluffy and fragrant, moderately moist and sweet that many say you should cook and taste! If you are interested, welcome under kat!
Ingredients
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Flour
500 g
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Leavening agent
1 tsp
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Vanilla
1 g
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Sugar
400 g
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Chicken egg
4 piece
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Butter
250 g
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Milk
250 ml
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Cocoa powder
3 Tbsp
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Orange zest
1 piece
Cooking
Beat the eggs to increase in 2 times and, still whisking, gradually add sugar, beat at least 7 minutes.
Add the butter melted on a steam bath or in the microwave, carefully stir with a spatula.
Add flour mixed with baking powder and vanilla and sifted.
Mix well from the bottom up and in a circle.
Add the zest and milk and thoroughly mix everything.
The finished dough comes off the blades of the ribbon.
To postpone 1/3 of the dough, add the sifted cocoa and 3 tbsp milk, mix well with a spatula.
The form with a pipe (26 cm in diameter) thoroughly grease margarine (every rib) and sprinkle with flour, turn and lightly tap the edge to remove any excess flour. Put in the white part of the test, and the top chocolate.
Bake in well-heated oven at 170 C for 60 minutes, if you want the cupcake was more moist, then bake for 10 minutes less. Readiness check wooden stick. Be guided by your oven. Let the cake completely cool, gently loosen it from the mold and, if desired, sprinkle sah. powder or cover with chocolate icing.
You can bake cupcakes and a La carte, but at first I placed the chocolate and then the white dough.
Help yourself!
Mini-cupcakes.
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