Description
Cupcakes are nothing new, each hostess your recipe. I suggest to try the chocolate cream on semolina, surprisingly very tender and delicious! This cream is perfect to layer sponge cakes.
Ingredients
-
Semolina
20 g
-
White chocolate
80 g
-
Milk
1 cup
-
Butter
30 g
-
Cocoa powder
30 g
-
Starch
20 g
-
Flour
60 g
-
Sugar
100 g
-
Chicken egg
3 piece
-
Salt
Cooking
On a fine grater grate chocolate.
In cold milk add semolina, salt (if you like very sweet cream, add the sugar). Stir well.
As soon as the first bubbles, lower the heat, add the chocolate and cook, stirring constantly, 15 minutes. Cream cover with plastic wrap and allow to cool.
At this time, prepare the cupcakes. Separate the whites from the yolks. Beat the yolks with the sugar (50g) in a lush light cream. Minutes 7, beat. Separately, beat egg whites with remaining sugar until density and Shine. Sift the flour, cocoa, starch. Pull it all together.
Mix gently with a spoon from the edge to the middle, dropping the dough into the center of the bowl. Add on the edge 30g melted not hot butter. Mix well, spread over the cups. Put in pre heated oven, bake at 180 deg. 15 minutes.
From the cooled brownies with a sharp knife cut midway. Using a pastry syringe, fill the middle of the cupcakes with cream.
Cream used semolina firm Mistral.
The finished cupcakes optionally garnish with a berry.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.