Cupcakes with peanut CHOCOLATE CREAM

Cupcakes with peanut CHOCOLATE CREAM

Cupcakes peanut CHOCOLATE CREAM
You will need:
-egg – 1 pc
-brown sugar – 3/4 cup
-milk – 1/2 cup
-heavy cream – 1/2 takana
-melted butter – 1/2 cup
-vanilla extract – 1 teaspoon
-sour cream – 2 tbsp. spoon
-flour – 1 1/2 cups
-Cocoa – 1/4 cup
-soda – 1 1/4 Teaspoon
-salt – 1/2 teaspoon

For the cream will need:
-softened butter – 1/2 cup
-peanut butter – 2/3 cup
-powdered sugar – 3 cups
-Milk – 1 tbsp. spoon
-vanilla extract – 1 teaspoon
-salt – 1 pinch
-sugar – 1 cup
-cocoa – 1 cup
-salt – 1 pinch
-flour – 2 tbsp. spoon
-boiling water or hot milk – 1 cup
-butter – 1 tbsp. spoon
-vanilla extract – 1 teaspoon

Cooking method:

Preheat oven to 175 degrees. In a bowl, beat eggs and sugar until smooth. Add milk, cream, butter, and vanilla and mix. Add sour cream and mix well.

Sift dry ingredients together and then add to the egg mixture. Stir.

Shots shape muffin paper liners. Pour the batter into the pan, using 1/4 cup of dough on each branch forms.

Bake cupcakes for 15-18 minutes. Allow to cool.

Prepare the cream. Mixer beat butter and peanut butter. Add powdered sugar. Gradually add milk and vanilla extract. Add a pinch of salt and stir

until the cream is smooth.

Make a small indentation in the cooled cupcakes and fill them with cream. Decorate with cream outside.

Sauce:  Mix sugar, cocoa, flour and salt, preparing a water bath. Bring water or milk to a boil in another pan.

Gradually add the hot liquid into the sugar mixture and cook until the mixture zagusteet.Snyat from heat, mix with butter and vanilla.

Drizzle sauce cupcakes.

The sauce may be stored in the refrigerator for 1-2 weeks.

Bon Appetit!

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