INGREDIENTS
- For the mass:
- – Flour 0000 300 g.
- – Baking powder 15 g.
- – 5 spices 1 tablespoon.
- – Butter 100 g.
- – Brown or black sugar 150 g.
- – 100 cc oil.
- – Hazelnut or peanut paste 150 g.
- – Eggs 2 models.
- – Milk 150 cc.
- – Semi-bitter chocolate 80 g.
- – Raspberry jam c/n.
- – Frozen purple fruits c/n.
- Hazelnut topping:
- – Cream cheese 200 g.
- – Butter 80 g.
- – Hazelnut or peanut paste 80 g.
- – Impalpable sugar 200 g.
- – Bitter cocoa powder 50 g.
- Termination:
- – Dulce de leche confectioner c/n.
- – Roasted peanuts 50 g.
- – Italian meringue to brighten.
CUPCAKES chocolate with peanuts and purple fruits get pleasure from this scrumptious recipe! With hazelnut topping and dulce de leche
PROCEDURE:
1. Cream with the butter, hazelnut or peanut paste and sugar
2. Add the oil little by little
3. Heat the milk and infuse the spices. reserve
4. Sift the flour and baking powder. reserve
5. Add the eggs to the butter, one after the other, together with the infusion, alternating with the dry ones.
6. End with the chocolate chips.
7. Mould into pirotines, half sow the within with frozen purple fruits and a jam button.
8. Bake at 180°C for quarter-hour.
9. Let cool on a rack and beautify with the hazelnut topping.
Hazelnut topping:
1. Beat the gentle butter with the powdered sugar. Add the praline paste and blend once more.
2. Add the sifted cocoa and mix.
3. Add the chilly cream cheese and beat till easy. Reserve in fridge.
Termination:
1. Adorn the peanut cupcakes with ddl and cocoa cream.
2. The opposite half of purple berries, beautify with Italian meringue and bruleate.
