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Moon vanilla cupcake


It always happens on 10 November each year.



The first mention of cupcake dates back to 1796. In 1828 the term cupcake was first used. This name originated from cups in which cakes are baked. They were originally baked in heavy ceramic pots. The cupcake uses flour, sugar, eggs, butter, milk.

Often people confuse cupcake and muffin. The muffin uses coarse flour, the dough is denser and raises to a height where it makes a mushroom. Cupcakes are made from smooth flour, more flowing, often filled and always decorated with cream.

Cupcake is a small tart for one person. It is baked in a paper or foil basket.

Vanilla is an aromatic spice native to Mexico. It is used to prepare sweet foods, drinks and snacks. It has been used as a medicament and tonic to stimulate cardiac activity and overall body boost and aphrodisiac. The most important substance in vanilla is the aromatic phenolic aldehyde vanillin. It is responsible for the pleasant smell and sweet taste. Vanilla is obtained from the seeds of vanilla orchid pods. It is considered to be the second most expensive spice in the world after saffron. Vanilla is the most sought after flavor in the world. Vanilla is the only fruit and edible orchid in the world.

You can use the # VanillaCupcakeDay, #NationalVanillaCupcakeDay hashtag

or social network.

 

Vanilla cupcake recipe:

 

Dough Ingredients:

 

250g plain flour

200ml milk

80g butter

60g sugar

2 eggs

2 teaspoons baking powder

1 vanilla pod

lemon peel

pinch of salt

 

Ingredients for cream:

 

300ml milk

250g butter

200g sugar flour

100g white chocolate

1 vanilla pudding

 

Method:

 

Butter whisk with sugar into the foam. Add eggs, vanilla pod and lemon zest. Mix the flour with baking powder and salt. Stir in the butter and add milk. Mix into a smooth dough.

Put the dough in cupcake cups and bake for about 20-25 minutes at 180 ° C (depending on the oven).

Cook the pudding according to the instructions (milk and pudding). Remove the pot from the plate and mix 50g of butter and chocolate until all is melted. Allow to cool under foil (to avoid skinning). Whisk the remaining 200g of butter into a light mousse and add sugar and whip into the mousse. Mix the cooled pudding a little with butter foam. Whip into a light fluffy cream. Apply the cream with a dressing cream on a cool cupcake. For the effect, parts of the cream can be colored in color and a rainbow effect is achieved. Decorate by imagination.

 

Enjoy your meal.






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