Hi-Hat Cupcake #recipes

From Instagram sumeyyeomer‘s that shared this wonderful recipe I tried today.

1+ 1/4 cups flour,
100 g butter,
1 cup sugar,
2 eggs,
2/3 cup plain yogurt
3 tablespoons cocoa,
1/2 teaspoon baking powder
1/2 teaspoon soda,
1 package vanilla
1/ 4 teaspoon salt.

On top:
2 egg whites,
1 cup powdered sugar,
1 package vanilla
1 teaspoon lemon juice
enough chocolate.


Butter at room temperature, whisk until the consistency of cream with sugar for about 4-5 minutes. And every time the eggs are added one by one and whisk. Add yogurt and vanilla and whisk for another minute. Meanwhile, in a separate location, flour, cocoa, baking powder, baking soda and salt are mixed, the mixture is fed slowly to the other mixture with a spoon. The inside of the muffin is the muffin molds placed in one of the papers. With a spoon fill 2/3 of the dough and flour paper patterns are filled in advance in a preheated oven at 180 degrees for 15-25 minutes to cook. Dip a toothpick before taking out of the oven as it is tested. If you clean out the toothpick, it means cooked. The muffins, leave to cool. Carefully separated from the yolk, beat the egg whites to get bored on the cream in a deep bowl and is taken. Sugar, lemon juice and vanilla and stir a deep pot of boiling water in the bowl is settled on. The bowl shouldn’t touch the water. The bottom of the pot over medium heat while the mixture is boiled for 15 minutes with a mixer using a white burning of the foam can be formed in the way it is cooked. Should be careful the sugar to melt completely. Then, carefully removed the bowl from the pot and continue whisking for 2 minutes to cool a little and provided.

Prepared cream on top of the cooled muffins tightening the bag is removed and tightened. Are coated with melted couverture chocolate over a double boiler by means of her.

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