Homemade Vanilla Cupcakes
Cuisinier en devenir
Cookies sur African Food Network
Nous utilisons des cookies essentiels au fonctionnement du site. Nous aimerions aussi déposer des cookies de mesure d’audience et des cookies publicitaires, uniquement avec votre accord. Vous pouvez choisir séparément pour chacun. Lire notre politique relative aux cookies
These are plain vanilla cupcakes with a marbled chocolate pattern piped over the top of the batter before baking. No country is named and none is implied: a creamed vanilla sponge in paper cases is a Western baking format that has spread everywhere. The technique that gives them their appearance is worth explaining, since the source's ingredient list obscures it badly. A small portion of the finished batter, two or three tablespoons, is set aside and mixed with cocoa powder and a little milk. That darker batter goes into a piping bag and is used to draw a pattern over the pale batter in the cases, so the two bake together into a marbled top. The ingredient list in the source has section headings tangled into it, so quantities have shifted out of place. It has been reconstructed against the method here. The rest is straightforward creaming: eggs and sugar beaten until fluffy, oil and vanilla in, then sifted flour, baking powder and milk. It sits in Worldwide Recipes with its URL unchanged.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
Crack the eggs into a bowl and beat for 1 minute. Add the sugar and beat until fluffy, then add the oil and vanilla essence and mix well.
Add the sifted flour, baking powder and evaporated milk, and mix well together.
In a separate bowl, put 3 tablespoons of the batter you have just mixed, and add the cocoa powder and the extra tablespoon of milk.
Mix to combine and pour the chocolate batter into a piping bag.
Grease a cupcake mould pan with oil and a little flour.
Divide the plain batter between the moulds.
Use the chocolate batter to pipe a pattern over the top of each.
Bake for 15 to 20 minutes.
Notes personnelles de B-NAZZIES KITCHEN EXPERIENCESoyez le premier à noter cette recette
Vous l’avez cuisinée ? Votre note aide la personne suivante à se décider.
Aucun avis sur cette recette pour le moment. Si vous l’avez cuisinée, le vôtre serait le premier.
