Description
Delicate cake filled with cookies. Interesting solution! If you do not want with the stuffing, do the usual airy cupcakes, the batter they are delicious!!! I cooked half of the given portion, turned out 18 muffins, and of the remaining toppings and even cookies.
Ingredients
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Butter
300 g
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Brown sugar
1.2 cup
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Chicken egg
4 piece
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Flour
430 g
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Leavening agent
1 tsp
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Soda
1 tsp
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Salt
0.25 tsp
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Milk
1 cup
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Vanilla
2 tsp
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Butter
180 g
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Sugar
0.5 cup
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Brown sugar
0.5 cup
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Milk
4 Tbsp
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Flour
2.5 cup
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Salt
0.25 tsp
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Vanilla
1 Tbsp
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Chocolate chips
1 cup
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Butter
200 g
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Powdered sugar
4 cup
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Salt
0.25 tsp
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Vanilla
1 tsp
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Milk
3 Tbsp
Cooking
Beat the softened butter with the two sugars until fluffy status at medium speed. Add milk, vanilla and mix well until smooth.
Mix the dry ingredients and administered in 3 doses in the butter mass and mix.
At the end to introduce chocolate chips (I have drops) and again mix well.
Roll into small balls (the size of a small walnut), put on the sheet. Cover with wrap and place in the fridge for a day.
The next day, make the cupcakes. Beat butter with sugar until fluffy.
One can enter eggs, each time well whisking mass.
Mix dry ingredients and put in the ground, alternating with milk (beginning and ending with dry)
Preheat the oven to 180 degrees. Muffin tins fill the paper capsules and pour the cake batter to 1/2 volume. Put the ball of pastry.
Bake until dry toothpick (mine took about 35 minutes). If you are completely filling, closing, do not worry - all will close creamy cap.
I still have the balls for cookies. I baked them in capsule for candy.
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