Chocolate Cup-Cakes with airy butter cream

Ingredients for Chocolate Cup-Cakes with airy butter cream

Instructions for Chocolate Cup-Cakes with airy butter cream

To prepare the Chocolate Cup-Cakes with airy butter cream recipe, please follow these instructions:

Preheat the oven to 170 degrees C. alm. Oven or 150 degrees C. hot air. Put the paper in a muffin form for 12 muffins.

Stir chocolate and water together in a small saucepan at low heat until it is even.

Whip butter, dough and egg in a small bowl with an electric mixer until it is lightly airy. Stir grated flour, baking soda, cocoa powder and ground almonds and hot chocolate mixture in.

Pour 0.6 dl dough into each form. Bag the cakes for about 25 minutes. Let them stand for five minutes before turning them back to a baker turn them over the surface to turn over. Let them cool.



Butter cream:
Mix milk, water and sugar in a small saucepan. Stir in low heat without boiling until sugar is dissolved.
Sprinkle the gelatin into the extra water in a cup and pour it into a pan.
Stir in the syrup until the gelatin is dissolved.
Cooled to room temperature.

Whip the nail and extract with an electric mixer in a small bowl until it is as white as moldy. With the engine running, pour it into the cold syrup, a bit at a time. Whip until the light and airy mixture becomes thicker after it's gone a little.

tips:
All targets are striking. The most accurate way to measure dirt is to weigh them. When you measure liquid, use a clear glass or plastic jug with measurements on. In the recipe, large eggs are used with an average weight of 60 g.