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All cupcakes taste

Not so easy / Average
Prep time:
Cooking time:
3 stars / 2 votes



INGREDIENTS

(40 g & amp; acirc; teaux)

For the base, the same for all.
- 20 ml of milk or yoghurt or a mixture thereof.
- 2 eggs.
- 2 pinches of salt.
- 2 tablespoons baking powder.

blond cakes.
- 225 g of wheat flour.
- 75 g of corn meal flour or ground almonds or coconut powder.
- 100g white caster sugar.
- 100g melted butter or cl or the equivalent in a neutral oil.
- grated lemon zest, vanilla extract, bitter almond essence, bergamot and jasmine, orange blossom and rum (optional).
- Optional: almonds, raisins, fresh ginger.

brown cakes :.
- 225 g of wheat flour.
- 75 g hazelnuts or walnuts powders.
- 100 g brown or brown sugar.
- 100g melted butter or the equivalent in cl in walnut oil, hazelnut oil or a neutral oil.
- 1/2 teaspoon of spice coffee for gingerbread.
- Optional: 50 ge walnuts, hazelnuts or pecans broken.

chestnut cakes :.
- 225 g of wheat flour.
- 75 g spelled flour or chestnut.
- 100g white caster sugar.
- 100g melted butter or the equivalent in cl neutral oil.
- optional: walnut or chestnut.

PREPARATION

.
Turn the oven to 160 ° C (thermostat 5-6) .
Out of the oven, place on the grid a flexible plate-cell .
. In a large bowl, combine flour, sugar, salt and yeast .
. In a small bowl, whisk the eggs with the milk and pour in large bowl .

Add melted butter and whisk, without overworking the dough

Divide the dough in the alveoli. Slide rack in oven and bake for 15-18 min, depending on size cakes.

Turn out and cool on a rack .

Notes: I know, there is a lot of ingredients, but each indent choose an ingredient that you can vary with time. You see, it is tiring to do lots of different, but what we are pleased to compose a small varied plate! Bon appetit! Recommended wines: No wine! But strong coffee, tea or a subtle creamy milk chocolate





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