Hello to you all! This week I receive a special request from Mons to translate one of the firsts recipe that I published on the blog. I was really honoured by this, so I decided to share with everybody the translation of my previous post. After all, yesterday started a brand new FiestaFriday party, isn’t it?
INGREDIENTS: (10-12 cupcakes)
– 125 gr. butter (room temperature)
– 1 vanillin bag
– 165 gr. granulated sugar
– 150 gr. flour 00
– 3 eggs
– 1 teaspoon baking powder for desserts
– 60 ml milk
– grated lemon peel (optional)
FOR THE BUTTER CREAM
– 200 gr. powdered sugar
– 100 gr. butter
– 100-125 gr. milk chocolate
Preheat the oven at 180°C. Amalgamate well all the ingredients with the mixer: you start mixing the sugar and the butter together. After that, you add the flour, the vanillin and the baking powder. In the end, you add the eggs and two-three spoon of milk. Continue mixing the ingredients at maximum speed until the dough will turn into a soft and yellow cream.
Pour the mixture in a muffin pan (every mould must be half-filled) or use directly the cupcake wrappers. Cook the cupcakes in the oven for 15-20 minutes till they become lightly golden on the surface: now let the sweets cool down before decorate them.
For the chocolate butter cream: use the whisks to amalgamate well 200 gr. of powdered sugar – previously sifted – with 100 gr of butter at room temperature. Now you can flavour the cream: I added the liquefied milk chocolate. (molten at bain-marie) Amalgamate again with the whisks till the mixture will be uniform. Use a pastry piping bag to decorate the cupcakes with the chocolate butter cream. Add some coloured sugar flowers on the top.