Description
Fragrant, delicate cupcakes, simple to prepare. but will be a real decoration of the table.
Ingredients
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Flour
140 g
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Starch
45 g
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Leavening agent
1 tsp
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Salt
-
Butter
175 g
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Brown sugar
100 g
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Chicken egg
2 piece
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Yogurt
100 ml
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Vegetable oil
30 ml
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Water pink
1 tsp
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Lychee
9 piece
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Cream cheese
125 g
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White chocolate
50 g
Cooking
1. Beat butter with sugar. While whisking add the eggs one by one.
2. Sift the flour with starch, baking powder, and salt. Yogurt mixed with vegetable oil. In the egg mixture, use one half the flour and half the yogurt. Stir with a spatula. Then second half of flour and yogurt. Mix well.
3. The dough is put in molds, filling half full. Then within each mold to spread on the lychee fruit and sprinkle the rest of the dough.
4. Preheat the oven to 180C. Bake the cupcakes until done, approximately 20-25 minutes. For cream. Chocolate melt in a water bath. Soft beat butter with cheese and do not enter the hot chocolate, whisking, and add the rose water.
5. On the cooled cupcakes put the cream using a pastry bag and nozzle. Can be decorated with buds of roses. Bon appetit!
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