We're halfway through the year, and time is increasingly scarce!
So much so that my birthday cake by the end of the day.
Then, after seeing so many cupcakes on vacation , I decided it was time to have my own cake cupcakes, and what better than by me to my taste!
butter cream do not like. I admit that is colorful and very decorative, but definitely not for me.
And since this was "my" cake, I took out the map on the creamed butter.
And as it was "my" cake, had to have chocolate.
And why not , dulce de leche.
And they had to cook fast!
and decorate even more.
So I get to work, and the Magnolia Bakery recipe, plus a jar of dulce de leche, a little chocolate, a pot of cream and some cookies dipped in chocolate, I decided to make the best birthday cake in the world!
To all this I had to add the basic ingredients of a cake, 2 dozen pirotines, two plates for muffins, and a couple of hours.
Surely the original recipe is not in the book publishing, or the ingredients of another country have differences, or the hand of the cook is not the same ... but all in all, were a success, and they were delicious. I can not really compare, never tried the original, despite my long walks through Manhattan. It must be that I never dared by the famous butter cream.
A recipe to adopt from now on, definitely.
And as it happens to be one of my favorites, take the opportunity to participate in the Whole Kitchen Anniversary Contest .
Vanilla cupcakes (recipe from Magnolia Bakery ) Ingredients: 2 3 / 4 cups flour 0000 1 heaping teaspoon baking powder 200 grams butter 2 cups sugar 4 eggs 1 cup milk 1 teaspoon vanilla Procedure: 1. Preheat oven medium (180 º C). Prepare pirotines then fill. Combine the dry and set aside. 2. Beat butter at low speed, until creamy. Add sugar and beat well. Add eggs one at a time, incorporating well. 3. Add the dry 3 times, alternating with the milk mixed with vanilla. Mix to integrate not over beat. 4. Pirotines Fill up 3 / 4 parts. To fill, place a tablespoon of dough, a teaspoon of dulce de leche pastry in the center and more mass above to complete the 3 / 4 of the mold. 5. Bake for about 20/25 minutes until it pierced with a toothpick comes out clean. 6. Remove from oven and let cool before decorating. For decoration (recipe Aran ) cream 100 grams 125 grams bittersweet chocolate Heat cream, and when it starts to boil, place the chopped chocolate. Let stand a few minutes, and mix well to incorporate everything. ganache to cool down about an hour, and beat a few minutes until it takes consistency. Decorate the cupcakes with the ganache cool topping and candy, grains, sugar flowers or whatever they happen!