Whisk the egg whites, sugar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves. Remove the bowl from the pan; let cool slightly.

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Whisk the egg whites, sugar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves. Remove the bowl from the pan; let cool slightly.

Productos1 Persona
Tiempo de preparación15 minsTiempo de cocción50 minsTiempo Total1 hr 5 mins
  taza whole milk, at room temperature
 2 cucharilla vanilla extract
 2 large eggs, at room temperature
 1 taza sugar
 1 palo unsalted butter, softened
 1 cucharilla salt
 ¼ cucharilla baking powder
 ½ taza all-purpose flour
 Frosting, recipe follows, for topping
1

Preheat oven to 180°C/350°F/Gas 4. Line cupcake tin with baking cases.

2

Beat the butter/margarine and sugar together until light and fluffy. Gradually beat in the eggs and the vanilla essence. If mixture starts to curdle, add a little of the flour.

3

Gently stir in remaining flour with a spoon. Place spoonfuls of the mixture into the baking cases and bake for 15-20 minutes until firm to the touch.

4

Remove from the oven and leave to cool on a wire tray.

5

Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.

6

Divide the icing into separate bowls for each colour you want to use, gradually add the colouring, mixing well until required colour is achieved.

7

Pipe or swirl icing onto each cupcake. Top with sweet if liked!

Ingredientes

  taza whole milk, at room temperature
 2 cucharilla vanilla extract
 2 large eggs, at room temperature
 1 taza sugar
 1 palo unsalted butter, softened
 1 cucharilla salt
 ¼ cucharilla baking powder
 ½ taza all-purpose flour
 Frosting, recipe follows, for topping

Instrucciones

1

Preheat oven to 180°C/350°F/Gas 4. Line cupcake tin with baking cases.

2

Beat the butter/margarine and sugar together until light and fluffy. Gradually beat in the eggs and the vanilla essence. If mixture starts to curdle, add a little of the flour.

3

Gently stir in remaining flour with a spoon. Place spoonfuls of the mixture into the baking cases and bake for 15-20 minutes until firm to the touch.

4

Remove from the oven and leave to cool on a wire tray.

5

Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.

6

Divide the icing into separate bowls for each colour you want to use, gradually add the colouring, mixing well until required colour is achieved.

7

Pipe or swirl icing onto each cupcake. Top with sweet if liked!

Vanilla Ice Cream

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