Description
The cupcakes turned out flavorful and tender. Porous enough, what I had great doubts, as did the first time and not know how to behave cornmeal. I read in the Internet about the useful properties of corn flour "Products from corn flour is well absorbed by the body, stimulates metabolism and digestion, cleanse the body and reduce blood cholesterol levels. Corn flour strengthens the heart and blood vessels, normalizes the secretion of bile and blood circulation, treats anemia, aging, endowed with diuretic properties."
Ingredients
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Corn flour
300 g
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Sugar
130 g
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Vanilla sugar
1 pack
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Chicken egg
3 piece
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Butter
50 g
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Milk
100 ml
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Leavening agent
1 pack
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Almonds
100 g
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White chocolate
40 g
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Cream
2 Tbsp
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Dark chocolate
1 tsp
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Powdered sugar
1 Tbsp
Cooking
Milk and butter heat the oil to melt, but do not boil
Flour mixed with baking powder.
Beat eggs with a mixer in a solid foam.
Sugar mix with vanilla sugar. Continuing to whisk eggs with a mixer, in three stages add the sugar.
Add the flour and quickly beat with a mixer or stir with a spatula.
Add hot milk with butter and whisk.
Add the almonds (it will be better if grinding large), stir with a spoon.
The muffin grease (not silicone grease), fill with dough.
Bake in preheated oven to 180C for 25-30 min. If you have a large form, the cooking time increase. The finished muffins out of the forms and leave to cool on a wire rack.
In a water bath melt the chocolate with cream. Pour the cupcakes, decorate the top with chocolate chips. Part of the cupcakes, I sprinkled with powdered sugar.
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