Simples Cupcakes

Hi! Today I'm going to explain how you can do a bicolor buttercream... It's to easy! But first we need do the simple cupcakes...







INGREDIENTS FOR THE CUPCAKES:

• 3 eggs
• 200g pastry flour
• 125g sugar
• 1/2 packet of yeast "Royal".
• A pinch of salt
• 50ml milk
• 100ml olive oil
• Silicone molds or paper

PREPARATION FOR THE CUPCAKES:

1. Preheat the oven to 220ºC.
2. In a big bowl, we beat the eggs with a rods, with quick and outflanking moviments, trying that we remain spongy. 
3. We add slowly the sugar and continue beating and mixing in the same way. Now is the turn of the oil, tip out slowly and we'll mixing with the other ingredients.
4. Follow the same process with the milk, then flour, and finally the baking powder. We put the mixture in the fridge and while the mixture is cooling, prepare the silicone molds on the tray, and introduce curled paper inside them.
5. Before put the mixture into molds, we give a little whipped because with the cold will be thickened a little bit. We filled up to ¾ and bake 15 minutes at 200º C. With the heat and the temperature of the preheated cupcakes should climb without problem.
6. Over time, remove from oven and let rest in silicone molds, to seat the dough.

Step 2: Put the 3 eggs in the bowl.

Step 3: Mix the eggs

Step 4: Add the sugar.

Step 5: Mix the eggs with the sugar.

Step 7: Add the flour

Step 6: Add the olive oil.

Step 8: Mix the flour with the other things.

Step 9: Add the milk.

Step 10: Mix all of them

Step 11: Add the baking powder.

Step 12: Prepare the silicon molds.

Step 14: Put in the oven.

Step 13: Fill the molds

Carrot Cake

First we will prepare a traditional carrot cake form. Here you will find detailed step-by-step recipe for you will be excited to prepare at home. If you've never tried it, you'll love.

INGREDIENTS:

• 200 grams of cake flour
• 450 grams of sugar
• 200 ml of olive oil
• 225 grams of grated carrot
• 1 envelope yeast
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 tablespoon baking
• 4 eggs size

PREPARATION:

Prescription be started doing some preliminary steps it is important to develop before getting to the cake. We have to prepare the mold that we will use to make the recipe. We use a round springform pan with a diameter of 24 centimeters. This type of mold is the best because it is high so the cake does not come out and because the mold removed without breaking. Greased pan with butter elected by the base and edges, and then sprinkle flour, so we will not stick the cake. On the other hand turn on the oven to 180 ° C with the heat up and down, to preheat while making the dough. And after that we get to work with carrot cake recipe.

1. We begin cleaning and peeling carrots, and begin to grate to get the required amount. They can sting rather than grated, but the result is better if you leave very thin. At the end carrots, we will sift the flour and yeast, for if they bring lumps and impurities.
2. We take a large bowl and mix in it the flour and yeast before we sifted, sugar, salt, cinnamon and baking. In another bowl we will beat eggs with egg and oil until blended well and add the grated carrots. Then we will be adding little by little, you never have to do it all at once, the contents of the bowl with the dry ingredients, stirring constantly using a whisk to mix best. Keep adding the mixture slowly and in the end should be smooth dough.
3. Pour the resulting mixture into the mold previously prepared, and if the oven is already at the desired temperature, we put in it for about 45 minutes or so. Always check before removing it is nicely done inside, for what you can use a knife or skewer, which should come out clean. If you see coming out stained with a little dough, leaving a little more baking.
4. Once the cake is ready, allowed to cool outside the furnace few minutes to quench it at room temperature, and then demolded and placed on a rack. When completely cool, and you can enjoy it. You can decorate the top with whipped cream, buttercream, mascarpone cheese ... to taste.

I hope you liked!

Marzipan Crescents

This are the Mazipan Crescents

INGREDIENTS:

• 250 g Raw marzipan mass 
• 120 g Sugar 
• 1/2 Lemon zest 
• 80 g Coverage black or chocolate with milk chocolate.
• 1 Egg 
• 3 Drops of oil

PROCESS:

1. Put the raw mass of marzipan, the sugar, the give yolks, the lemon zest and oil in a bowl. Make a smooth dough with the kneading attachment of the mixer. 
2. Preheat oven to 180 ºC. Form dough with small crescents. It is easier to do with wet hands.
3. Line a baking sheet with baking paper and place it crescents of marzipan. Bake 15 minutes in the middle level of the oven.
4. Let cool crescents. Chop the chocolate and melt in a water bath, dip the ends of the half moons of marzipan in the melted chocolate to drip excess. Put the crescents on baking paper and allow to solidify chocolate.

QUANTITY OF COOKIES:

 For about 40 units

It's very sweet!!

Chocolate Cake

INTRODUCTION

The chocolate cake is a great dessert that can be used after a meal or to celebrate a birthday. Thanks to the different mixtures, is spongy when we eat the cake and melts in the mouth to make the chocolate cream. 

RECIPE

INGREDIENTS:

• 200 gr. Flour.
• 250 gr. Brown sugar.
• 6 Eggs.
• 250 gr. Butter.
• 100 gr. Cocoa powder.
• 1 Packet of baking powder.
• 2 Tablespoons cinnamon.
• Lacasitos.
• 100 gr. Icing sugar.

PREPARATION:
Let's see how to make a chocolate cake with a few simple steps:

The first thing is to rest the butter at room temperature to soften a little. While we will go breaking all eggs well, remaining smooth. Also took the opportunity to turn the oven to 170 ° C for preheating it go.

With soft butter and we will place it in a bowl and pour the sugar. The stir a little to get a cream. Then add the beaten eggs while baking. Mix well with mixer, or with an electric beater.
Now we add the cocoa powder and stir well again until mixture becomes blackish. Proceed to take scoops of cinnamon and stir back. And achieved a homogeneous mixture, let's take the flour gradually while still removing all. Do until the flour is well blended with other ingredients.
We take a source, that greased with some butter so that the base does not fit close, and pour the entire mixture into the source. Now we put it in the oven for half an hour. It serves important source for cooking in the oven, of course.

Before removing it, prick it with a skewer to see if it comes out clean. That way you will know if it is ready or not.

Taking advantage we have time while the base is made, we will make the chocolate. In a saucepan heat a little butter. When it starts to melt we'll take two tablespoons of powdered sugar with cocoa powder. Stir everything well until a brown chocolate mixture.
We take the dish from the oven and started putting coverage chocolate cake. Finally, it remains just put lacasitos.

It only remains to put it in the refrigerator to cool down and we already have ready to eat.

 This is the result of the Chocolate cake:

 


 I love this type of cakes, it's my favorites...

Potato Fritters

WHAT DO YOU NEED?

INGREDIENTS:

• 200 g of boiled potatoes
• 20 grams of butter
• 150 grams of water boiling potatoes
• 150 grams of milk
• 15 grams of pressed yeast
• 2 eggs
• 80 grams of sugar
• 450 grams of bread flour
• A pinch of salt
• Olive oil for frying 
• Sugar to sprinkle the end.

HOW THE MAJORCAN POTATO FRITTERS MADE?

THERMOMIX:

Put in the Thermomix cup cooked potatoes and butter and mix for 10 seconds in speed 5. Then add the sugar, eggs, water, milk and yeast and mix again for about 15 seconds, speed 5-6 .

Then we put the flour all at once and schedule 20 seconds, speed 5-7-9. Let dough rest 25 minutes and 1 hour in a bowl until doubled in volume. The time depends on how hot it is in the kitchen.

And now comes the most complicated part frying. For them we take portions of dough with your left hand, and this mass wring go out by the end of the hand. With your right hand (dipped in water and salt) and we take the toss in pan with the hot oil we will make the hole with your thumb. As I do not know if I have explained clearly I leave a video that I found where it looks good.

Fry on both sides and then put them on a plate with paper towels to absorb excess oil, then add sugar to taste. To give back is common to use a wooden pole that gets the 'Forat' (hole) and thus are rotated without getting burned without chafarlos.

NO THERMOMIX:

In a bowl mix the potatoes with the butter. The potatoes must be previously crushed, you can even use a Chinese or passes purees. It is better than butter is at room temperature. Then we add the sugar, eggs, water, milk and yeast and re-mix with a wooden spoon or the hands.

Then add the flour all at once and re-mix, this time with his hands. Let rest and the rest remains the same.

PREPARATION TIME

2 hours

DIFFICULTY

Medium

Oreo Cupcakes With Oreo Buttercream

INFORMATION ABOUT THIS RECIPE:

"These cupcakes have a little treasure at the bottom of couse, the Oreo cookie. Wich, is such an unexpected and delightful treat. These cupcakes are vanilla, not chococlate."

INGREDIENTS:

For the cupcakes

• 3 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 16 tablespoon unsalted butter, at room temperature
• 2 cups sugar
• 5 large eggs, at room temperature
• 1 1/4 cups buttermilk, at room temperature
• 1 tablespoon vanilla extract
• 20 Oreo cookies (halves, with cream filling attached)

For the frosting

• 8 tablespoon butter, room temperature
• 1/2 cup vegetable shorening
• 4 cups powdered sugar 
• 1/2 teaspoon butter flavoring or 1/2 teaspoon vanilla extract
• 6 tablespoon Oreo cookies, finely crushed
• 10 Oreo cookies, cut in half, for garnish

DIRECTIONS:

1. Preheat oven to 350ºF and line a muffin pan with cupcake liners. Twist Oreos in half and set aside the extra cookies for crushing for the frosting. Place the side with cream filling in the bottom of each cupcake liner, crem-side facing up.
2. Cream butter and sugar in the bowl of an electric mixer, Combine flour, baking powder and salt in a medium bowl. AQnd eggs, one at a time, beating after each addition. in a 2 cup measuring cup, combine the buttermilk and vanilla. Alternately add the dry ingredients and the liquid to the batter, beginning and ending with the dry ingredients.
3. Fill lined cupcake ins with batter. BAke for 15-18 minutes, until tooth pick inserted comes out clean. Allow to cool 10 minutes in pan before transferring to a coking rack.
4. For the frosting, in the bowl of your standing mixer fitted with the paddle attachment (or using a hand mixer) cream the butter and shortening on medium-high speed until light and fluffy, about 2-3 minutes.
5. Reduce the mixer speed to low and add the powdered sugar, about 1/2 cup at a time, until thoroughty mixed. Add the butter flavoring, and Oreo crumbs; mix well. Frost cupcakes as desired. top cupcakes with half of an Oreo cookie, for garnish.

TIME TO PREPARE:

You need 30 minutes.

TIME TOTAL:

You need 50 minutes. In total, with this ingredients you have 24 cupcakes.

Welcome!

Hi!

My name is Núria and this is a blog for a recipies and original cakes... I hope you like it!

One kiss...