Cocoa Muffins With Meringue Frosting/ Briose Cu Cacao Si Bezea
articol scris de elenapaduretu blog eileen-cuisine.blogspot.com
Daca iti place reteta prezentata da un like pe butonul din stanga
I love love love these muffins. They are so moist, creamy and goes perfectly with the white meringue frosting. Next time I'm going to put some lemon juice in it, just to give it a kick;) You should try it most definitely! I found it here.
Iubesc aceste briose, cu siguranta! Sunt atat de fragede, cremoase, iar combinatia cu bezeaua este perfecta. Data viitoare voi folosi un pic de zeama de lamaie in crema pentru a ii da un impuls;) Trebuie sa incercati reteta aceasta!
Ingredients (24-28 p.):
450g sugar
200g all-purpose flour
100g cocoa powder (not Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
230ml whole milk
110ml vegetable oil
2 teaspoons pure vanilla extract
230ml boiling water
Frosting:
8 large egg whites
450g sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract
Directions:
Preheat oven to 175 degrees C. Line 2 standard muffin tins with cupcake liners; set aside.
Sift sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
Fill each muffin cup three-quarters full with cake batter. Put in the oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
For the frosting:
Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.
Ingrediente (24-28 buc.):
450 g zahar
200g faina
100g cacao
1 lingurita si jumatate de praf de copt
1 lingurita si jumatate de bicarbonat de sodiu
1 lingurita sare
2 oua mari
230ml lapte
110ml ulei vegetal
2 linguri esenta de vanilie
230ml apa fierbinte
Bezea:
8 albusuri de ou
450g zahar
O jumatate lingurita praf tartar
2 lingurite esenta de vanilie
Mod de pregatire:
Incingeti cuptorul la 175grade. Puneti forme de briose in doua tavi.
Puneti zaharul, faina, cacao, bicarbonat, praf de copt si sare intr-un mixer si bateti la viteza mica.
Intr-un bol amestecati ouale, laptele, uleiul si esenta de vanilie. Adaugati peste faina si bateti la o viteza medie pentru 3 minute. Adaugati apa fiarta si amestecati usor pana se combina.
Puneti compozitia in formele de briose 3 sferturi. Dati la cuptor pentru 18-20 de minute, testati cu scobitoarea sa iasa curata. Luati din cuptor si lasati sa se raceasca in tava 10 minute. Apoi scoateti din tava si lasati sa se raceasca definitiv.
Bezeaua o pregatit astfel:
Puneti ouale, zaharul si praful tartar la bain marie si mixati pana zaharul se dizolva si crema este calda, 3-4 minute.
Dati la robot pentru 5-7 minute, crescand viteza treptat. Cand incepe sa luceasca si sa formeze tepi, adaugati esenta de vanilie si mixeaza cateva secunde.
Puneti bezeaua intr-un posh cu cap rotund, larg si decorati briosele. Apoi cu o torta de bucatarie, caramelizati suprafata bezelei avand grija sa nu ardeti foita. Se pot pastra pana la 2 zile intr-o cutie etans.
