Tag: cupcakes

Raspberry Cupcakes – Raspberry Cupcakes Recipe – Italian Cuisine

First, beat the egg well with the sugar, then add oil and yogurt first, then sifted flour and yeast.

Finally, when the mixture is well blended, gently add the raspberries, whole or in half.

Pour the mixture into buttered and floured molds or in baking cups, filling them 2/3, and cook for about 20 minutes at 180 ° C, in a preheated convection oven.
Once cooked, allow to cool completely.
frosting and in the fridge

Prepare the frosting: blend the raspberries and keep them aside, then whisk together the butter, sugar and philadelphia.
Also add the raspberries, blended and mix, then put the mixture in a sac-à-poche with the star spout and decorate the cupcakes.

The raspberry cupcakes are ready, decorate them to taste with fresh raspberries and mint leaves and serve.

Eggnog Cupcakes – Eggnog Cupcakes Recipe – Italian Cuisine

First prepare the eggnog: beat the eggs with the sugar (in a container suitable for cooking in a bain-marie) until a light and frothy mixture is obtained, then add the liqueur.
Cook in a water bath, stirring, until a smooth and thick cream is obtained.

Let it cool completely (you can speed up the process by immersing the container in a bowl full of ice and stirring occasionally, as long as you are careful not to let the water from the ice melt into the cream).
When the eggnog is cold, stir in the philadelphia and mix well.

Finely chop the biscuits and add them to the melted butter.

Use the biscuit mixture to line the bottom of the molds, compacting well, then fill the biscuit shells with the eggnog cream.
Bake for about 10 minutes in a preheated convection oven at 180 ° C (they don't have to bake at all, they just have to lightly brown the surface).
Let cool completely, then put in the fridge for at least 2 hours.

Eggnog cupcakes are ready, sprinkled with bitter cocoa and served.

Recipe Soft peach cupcakes – Italian Cuisine

Ingredients

150 g caster sugar
120 g flour 00
80 g butter
50 g potato starch
4 pcs whole eggs
2 pcs egg yolks
3 pcs peaches
1 pcs baking powder baking sachet
lemon
icing sugar
flaked almonds

Duration: 1 h 10 min

Level: Easy

Dose: 6 people

For the recipe of soft peach cakes, whip the egg whites until stiff and firm. Also whip all the egg yolks separately with the granulated sugar until you get a frothy mixture. Add the sifted flour, starch and yeast to the whipped egg yolks, then the grated rind of 1 lemon. Stir in the butter at room temperature, the egg whites and 2 peaches cut into thin slices. Spread the mixture into 6 buttered and floured disposable molds (ø 6 cm, h 4 cm) and complete with peach slices and a couple of tablespoons of fillet almonds. Bake at 180 ° C for 15-20 minutes; take out of the oven, leave to cool, turn out of the mold and complete with a little icing sugar. Serve to taste with custard and peach slices.