Saturday, March 31, 2012

baking couture for EASTER

easter themed cupcakes

    For white chocolate cupcakes (recipe Cupcakes and Fairy Cakes, Women's Weekly):

  • 125 g butter, chopped
  • 100 g white chocolate, chopped
  • 150 g brown sugar
  • 90 g of golden syrup can be substituted for honey, although the flavor will vary
  • 160 ml of milk
  • 150 g flour
  • 50 g of flour bizcochona
  • 1 egg
  • To decorate:
  • 12 teaspoons of Nutella
  • 100 g of black chocolate
  • 36 eggs of white chocolate (or sweets)
  • edible black pen
  • 20 g white chocolate dyed yellow, Glasa tinged with yellow, or yellow candy melts


  1. Preheat oven to 170 º C capsules paper and put a rigid mold with 12 holes to cucpakes
  2. Mix chocolate, golden syrup, milk, butter and sugar in a saucepan, put it over low heat, stirring constantly until blended. Remove from heat and let cool 15 minutes.
  3. After that, add the flour, and stir
  4. Add the egg and mix well
  5. We distributed mass between 12 cupcake molds, filling to about half (it's a fairly liquid dough)
  6. Bake about 20 minutes and let cool on a rack
  7. To decorate, start preparing the chicks. With the tip of a wooden skewer, we take a little Glasa or chocolate, we support the egg and removed, to make peak. Draw eyes with marker. Let it dry (with Glasa takes a few minutes, with chocolate or candy melts a little more, but we have brought in the fridge).Once ready the "chicks", we extend a teaspoon of Nutella on each cupcake. Grate the chocolate, with a sharp knife and sprinkle over each cupcake to form a nest. 3 huevopollitos placed on each cupcake.Enjoy!
  8. NOTE: Flour is flour bizcochona baking powder has built. If you have not, Make use of 200 g of flour in total (150 +50) and put a tip of baking powder (about 2 g)
Preparation: 40 min
Cooking time: 20 min
Servings: 12

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