Description
Chocolate blueberry cupcakes under the hood hides a surprise! And it's not the only surprise... welcome aboard! Reveal the secrets!
Ingredients
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Butter
255 g
-
Brown sugar
100 g
-
Sugar
200 g
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Chicken egg
4 piece
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Nuts
60 g
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Flour
200 g
-
Cocoa powder
40 g
-
Leavening agent
15 g
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Sour cream
240 g
-
Lemon juice
50 g
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Sugar
100 g
-
Butter
70 g
-
Yolk egg
4 piece
-
Corn starch
2 Tbsp
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Vanilla
-
Blueberries
70 g
-
Mascarpone
250 g
-
Cream
100 g
-
Powdered sugar
40 g
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Cream
3 Tbsp
Cooking
For the cupcakes: turn on the oven to warm up t 180-190 degrees. Will beat into a soft mousse with a mixer soft butter and two of sugar. Continuing to whisk, introduce the eggs one by one, then sour cream.
Nuts grind in a blender. Mix flour, baking powder, cocoa powder and chopped nuts.
Mix dry and liquid ingredients until smooth (long mix is not necessary). The dough will be thicker than for a cake it does not drip from the spoon, and falls from it. Complete the test muffin tins (2/3 of the volume-the dough rises much in the baking process). Bake in preheated oven 25-30 minutes or until dry skewers. Let cool completely.
For the lemon cream: prepare a steam bath. Mix all ingredients in a small saucepan, and cook for a couple until thick ( or until you reach a t 65 degrees). If necessary, skip the cream through a sieve and refrigerate zastelil the surface of the cream with cling film.
For blueberry cream: place the blueberries will defrost and wipe through a sieve. Will beat into a soft mousse with a mixer all ingredients until a firm paste that holds its shape well. If you don't add marshmallow cream, then the taste, you can add more powdered sugar.
Collect cakes: from cupcakes take the middle of it (without damaging the bottom).
Remote midway I shredded into crumbs and made another dessert-trifle in glasses. To do this, I put layers of sponge cake crumbs, two kinds of cream and a little whipped cream.
Fill in the blank midway cupcakes lemon cream.
And decorate on top of all the blueberry cream.
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