Description
Love the cupcake variety to your tea drinking family and will cheer up the gloomy autumn days. Philadelphia cheese makes it "fluffy" and gives an incredibly pleasant aroma and a creamy taste.
Ingredients
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Cream cheese
250 g
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Flour
145 g
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Brown sugar
40 g
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Sugar
40 g
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Butter
60 g
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Yolk egg
4 piece
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Vanilla sugar
1 tsp
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Salt
1 pinch
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Cocoa powder
1.5 tsp
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Leavening agent
1 tsp
Cooking
In a bowl, whipped the egg yolks with the sugar Demerara and Small TM Mistral. Added Filadelfia, salt, melted butter, baking powder, vanilla sugar and sifted flour. Well mixed dough.
Silicone form, greased with butter. At the bottom of the sprinkled cocoa powder and put the dough. The form put in a preheated 180 degree oven. .
The cake was baked 40 minutes. Readiness tested with a wooden skewer. If it comes out clean it means the cake is ready.
From the cupcake molds removed as soon as removed from oven. Was in a hurry, waiting for a visitor. On top of the cupcake brown rim. It is not very visible, because the cake powdered sugar icing.
Beautiful, delicious and very aromatic cake. Crisp with a delicate, airy flesh.
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