Haynes Workshop Manual Repair Manual Difference

muffin bakery @ 2009-04-13T12: 35:00




dough: 200g flour

1 teaspoon baking powder ½ teaspoon salt

2 egg (s), separated
60 ml of coffee, very strong
1 tablespoon Marsala or Kahlua ( Vanilleklikör)
150 g sugar (100 + 50 g) 1 pinch salt


Topping:
2 egg yolks 3 tablespoons sugar

1 tablespoon liqueur, Kahlua (vanilla liqueur) 200g mascarpone

chocolate grated, to decorate
butter to grease or paper cups
Marsala, for watering

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preparation

the oven to 200 degrees Preheat the muffin tin with butter or line with paper cups.

the flour, baking powder and salt in a bowl and set aside.
Separate the eggs, the yolks with the coffee and Marsala (or vanilla liqueur) creamy . Stir Then 100 g of sugar to enter and stir until it has dissolved and a thick, creamy mass is formed. Set aside.

Beat the egg whites until stiff and let the remaining 50 g sugar while beating. 3 tablespoons enter them into the yolk mixture and stir.
Now the flour mixture over the yolk mass at the best of seven and stir with a spoon with holes. Add the beaten egg whites and fold in carefully.

the dough 2 / 3 full fully into the prepared muffin tin and bake in oven about 20 minutes. The best way to make a rod sample, since each oven heats differently.
Remove and let cool in the tin.
Then on a wire rack cool completely.
prick with a fork several holes in the muffin top and then soak each muffin with 1 tablespoon Marsala.

Now stir the mascarpone cream, the two egg yolks with sugar until it dissolved and was at the ground is nice and bright and creamy. Then the vanilla liqueur and mascarpone and stir to give.
to spread the prepared muffin or enter with a pastry bag with star tip on it. Decorate the cupcakes with chocolate shavings.

Note:
can be given in the muffin instead of the alcohol and vanilla extract, but only 1 teaspoon and 1 tablespoon. Similarly, you can omit the soaking of the muffins and the Alcohol in the mascarpone cream. Without the water the muffin dough is slightly dry, it is not a normal batter. I also use like regular coffee from the coffee machine and give it another 1 tsp instant coffee geh it, then he has the right strength.









dough:
180 g flour
1 bag / s custard powder, vanilla
2 teaspoon baking powder
½ teaspoon baking soda
1 egg (s)
170 g sugar

150 ml oil 150 g yogurt 1 pack vanilla sugar frosting



100 g cream cheese
milk 1 tsp powdered sugar

250 g sugar 1 teaspoon vanilla



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preparation

flour, custard powder, baking powder and baking soda Mix in a bowl. In a separate bowl, whisk together
the remaining ingredients with a whisk. Add the flour mixture and stir quickly.

fill the batter into the muffin tins then and minutes at about 175 ° C 20-25. light brown.

First stir the cream cheese with the milk smooth. Then add the vanilla sugar and finally the sifted icing sugar, stir thoroughly. The Frosting spread on the Carrot Cake. Since the frosting runs like it when it's warmer, place the cake with the frosting always cool.

decorate the cupcakes (I got the frosting here colored green and "jelly bellies" upped the ante as easter eggs ^ ^).