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Spanish Elly

14. 11. 11

This recipe gave me the idea to begin for this foodblog. We bake or cook something special on a regular basis here. The problem is that considering diets and avoiding diabetes. A great solution is giving it away. My parents live too far away but my boyfriend's parents or his colleagues at work are regularly suprised with baked goods. 

Most excess goes with him to his work. One of his colleagues is in to Spanish cooking, so we decided to try making cupcakes with a Spanish twist.

 

This recipe is voor 24 mini cupcakes

Ingredients Cupcakes

Self rising Flower                                   
Baking powder                                         
Salt                                                        
Semi skimmed milk                                          
Vanilla Flavor                                        
Almond essence 
Alomonds                                   
Dairy butter                                             
Suggar                                                   
Eggs                                                  
Lemon shavings
Lemon juice   

240 gram
2  tsp
1/4  tsp
125  mL
1      tsp
55 gram
5 à 6 drops
120  gram
130  gram
 4

5 à 6 drops

 

Ingrediënten Frosting

Butter
Powdered sugar
Wihite chocolaye
Whipped cream
Salt                                            
Vanilla extract                                      
                                
225 Gram

120 Gram
175 Gram 
125 mL
1 pinch
1/2 tsp

 

Benodigdheden

Cupcake cake pan
Paper baking molds
Bowl
Mixer
Sieve
Oven
Tray

 

24

4


 
5                                       

 

Tip: If you don't have enough mixing bowls there is enough time to clean in between steps

 iMaking cupcake

  1. Preheat the oven to 180 degrees ( Celsius )
  2. Nut the molds in de muffin tin
  3. Put the flour, the baking powder and the salt through the sieve in the mixing bowl 
  4. Take another mixing bowl, put the milk, the vanilla essence and the almonds essence together and mix them
  5. Take another mixing bowl and beat the butter to a fluffy mixture, afterwards put in the 100 grams of sugar.
  6. Take turns adding the milk-  and flour mixture to the butter
  7. Separate the eggwiths from the yolks
  8. Take the fourth mixing bowl and beat the eggwhites to stiff peaks, meanwhile add  the lemon juice and shavings
  9.  Add 30 grams of sugar to the eggwhite mixure
  10.  Mix the eggwhites with the almonds, add to the butter mixture and mix it all together untill it is a fluffy mixture 
  11. Fill the molds and bake the cupcakes in the oven for 30 minutes

Frosting 

  1. Melt the chocolate au bain marie, let it cool
  2. Put the butter in a bowl and slowly mix in the powdered sugar, add the salt.
  3. Add the whipped cream and vanilla
  4. Mix it untill it is fluffy
  5. When the chocolate is cooled down, mix it with the butter
  6. Mix it all untill it is fluffy