Description
Prepare spicy flavored cupcakes with white chocolate!! Well, since we have "on the nose" in the New year, make these cupcakes in the winter!! Yes, and in the middle we will add jam with chopped almonds. It looks very elegant!!! Having prepared these cupcakes for new year table be sure that your guests will love it!! Lovely fragrant spiced dough in combination with jam and delicate custard cream and ricotta will not leave anyone indifferent!! By the way, prepare the cupcakes very simple and not troublesome!!
Ingredients
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Butter
100 g
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Chicken egg
2 piece
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Brown sugar
200 g
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Brown sugar
60 g
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Cinnamon
1 tsp
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Ginger
0.5 tsp
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White chocolate
100 g
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Hazelnuts
40 g
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Flour
100 g
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Leavening agent
1 tsp
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Jam apricot
0.5 cup
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Almonds
50 g
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Cream
250 ml
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Ricotta
250 g
Cooking
Whisk eggs with sugar Mistral Demerara (60 grams) and 40 grams of cane sugar a versatile Mistral. Beat until fluffy foam. Add ground cinnamon and ground ginger.
Add to egg mixture the melted butter with the white chocolate and stir.
Add the chopped hazelnuts finely, add the flour and baking powder, mix until smooth.
Put the dough in silicone molds (12 PCs) 2/3 part. Bake in pre-heated oven to 180 gr 20 minutes, the Readiness check wooden skewer, it should come out dry. Finished cakes cool completely.
To prepare the cream: whip cream with fine sugar Mistral (160 ml), beat until peaks, add the ricotta and beat a minute.
In the finished apricot jam ( you can take any), add coarsely chopped almonds, mix well.
Cooled cakes cut in half.
The lower part spread part of the cream, leaving the center empty.
In the middle to put the jam nuts approximately 1-1. 5 tsp for the cupcake.
Cover with the lids and press down lightly.
Then all the way around to cover the cupcake with cream, so the cake cannot be seen. Flatten with a spatula the cream.
And the top can be decorated according to your wishes!!!
Here is the cupcake in the middle. Bon appetit!!!
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