Description
Very tasty, megacolony cupcake with a delicate texture. Congratulations to all the ladies (and including) March 8! Help yourself!
Ingredients
-
Chocolate milk
200 g
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Beets
200 g
-
Butter
150 g
-
Chicken egg
4 piece
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Flour
60 g
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Rice flour
60 g
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Cocoa powder
2 Tbsp
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Powdered sugar
200 g
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Leavening agent
1 tsp
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Cream
3 Tbsp
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Salt
-
Coffee natural
60 ml
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Walnuts
6 piece
Cooking
Boil beetroot, cool, peel and blend. Preheat the oven to 160 degrees.
Butter and chocolate melt in a water bath. Then pour in hot coffee and stir thoroughly. The mixture cool slightly. The chocolate I had two types: 100 g with 95% cacao, 100 g of 50%.
Whites and yolks should be divided.
Mix the egg yolks with the chocolate mass.
A little beat whites with a pinch of salt. Then, continuing to whisk, gradually add the powdered sugar. I used about 150 g of powder.
Mix the chocolate with beetroot. Then there sift dry ingredients and add nuts (if using). If you use chocolate with a cocoa content of at least 70%, take 2 tbsp cocoa (WITHOUT SUGAR).
In last turn to add in the dough is beaten egg whites. Stir carefully, proteins must retain their bubbles.
Here this pastry turns out. To put it in a greased and sprinkled with breadcrumbs form (I used 2 medium). Put in the oven for 40-50 minutes, Guided by your oven. It is important not to perepechi cupcake, checking with a toothpick to the edge of the cake should be dry and mid-wet. If bake in small molds, respectively, will take less time (25-30 minutes)
Prepare frosting. For this you need to mix cocoa with powdered sugar and pour warmed cream. Stir, and glaze finish.
The cooled cupcake to cover the frosting.
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