Scroll down for recipe in English!
Minicupcakes med hasselnöt och choklad
Cirka 24 st
Det här receptet passar självklart till att göra normalstora muffins också! Dubbla receptet och grädda muffinsen något längre, kanske 15-18 minuter. Testa med en tandpetare så att de är klara.
•100 gram hasselnötskärnor
•3 stora äggvitor
•1 1/4 dl mjöl (75 gram)
•1/2 dl kakaopulver (cirka 23 gram)
•1 3/4 dl florsocker (100 gram)
•1/2 dl ljust muscovadosocker
•90 gram smör, smält och avsvalnat
Värm ugnen till 150 grader C. Rosta hasselnötterna i cirka 15 minuter eller tills de blivit gyllenbruna. Öka ugnsvärmen till 175 grader C. Gnugga sedan bort skalen. Får du inte bort allt är det inte hela världen. Låt dem svalna en stund och mixa dem sedan grovt.
Vispa äggvitorna i en ren skål till ett styvt skum. Sikta ned mjöl, kakao, florsocker och muscovadosocker. Tillsätt sedan det smälta smöret och hasselnötterna och vänd sedan ned allt försiktigt. Fördela smeten mellan muffinsformarna och grädda i mitten av ugnen cirka 7-10 minuter.
Whipped cream cheese frosting
•300 gram cream cheese
•3 dl grädde
•1 tsk vaniljextrakt
•2 dl florsocker
Vispa grädden i en stor skål. Blanda cream cheese, florsocker och vaniljextrakt i en annan skål. Häll över cream cheeseblandningen i vispgrädden och vispa ytterligare. Känns frostingen för lös, ställ den i kylskåpet en stund.
In English:
It doesn't have to be complicated to make cupcakes. As far as I understand, not all people are fond of frosting. Some just think it is unneccessary and too sweet, whereas some people think it is the best part of a cupcake. I think I'm somewhere inbetween. For those of you who aren't fond of super sweet frostings I can recommend Whipped cream cheese frosting. It is simple to make and goes with almost everything, the perfect frosting! I was going to make this frosting to these cupcakes, but I didn't have any cream cheese at home so I ended up using simple whipped cream instead. Not too bad either, right? I'm sharing the whipped cream cheese frosting recipe anyway, if you feel like making it. You really should try it!
Hazelnut chocolate minicupcakes
Makes 24 minis
This recipe works just as well to make normal sized cupcakes. Double the recipe and bake them a bit longer, about 15-18 minutes. Test a cupcake with a toothpick to see if it is ready.
•100 grams hazelnuts
•3 large eggwhites
•1 1/4 dl flour (75 grams)
•1/2 dl cocoa powder (23 grams)
•1 3/4 dl powdered sugar (100 grams)
•1/2 dl light muscovadosugar
•90 grams butter, melted and cooled
Heat the oven to 150 degrees C (300 F). Toast the hazelnuts for about 15 minutes or until golden brown. Increase the heat to 175 degrees C (350 F). Rub the hazelnuts with a towel to remove the skin. Let cool for a while and then put them in a food processor and pulse a few times until they are coarsely chopped.
Whip the eggwhites until stiff peaks form. Sift all dry ingredients into the eggwhites. Add the melted butter and the hazelnuts and gently fold everything together. Divide the batter into the cupcake liners and bake in the middle of the oven for about 7-10 minutes.
Whipped cream cheese frosting
•300 grams of cream cheese
•3 dl heavy whipping cream
•1 teaspoon vanilla extract
•2 dl powdered sugar
Whip the cream in a large bowl. Mix cream cheese, powdered sugar and vanilla in a another bowl. Mix everything together and whip until smooth. If the frosting is too runny, put the bowl in the fridge for a while and it will firm up.
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