BEST CHOCOLATE CUPCAKES!
Cupcake
Best Chocolate Cupcakes
Bahan
Chocolate frosting:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan oven di suhu 170 derajat.
- Kocok mentega tawar bersama garam, vanilla extract, dan gula pasir sampai mengembang putih pucat.
- Masukkan telur satu per satu dengan jeda sekitar satu menit sambil terus dikocok sampai adonan licin.
- Campur tepung kue, cocoa powder, baking soda, dan baking powder lalu aduk rata.
- Ayak setengah bahan kering ke adonan dan aduk dengan kecepatan rendah sampai menyatu.
- Tuang setengah susu cair full cream lalu aduk sebentar.
- Masukkan sisa bahan kering dan sisa susu bergantian, aduk sampai tidak ada tepung tersisa.
- Tuang adonan ke cup cupcake sekitar 45 sampai 50 gram per cup.
- Panggang selama 20 sampai 25 menit sampai matang lalu dinginkan sepenuhnya.
- Tim dark chocolate bersama whipping cream sampai meleleh dan licin.
- Tunggu ganache sampai benar-benar dingin dan mulai mengeset.
- Campur 150 gram ganache dengan 150 gram italian meringue buttercream lalu mixer sampai rata.
- Masukkan frosting ke piping bag dengan spuit roset lalu semprotkan di atas cupcake.
Ingredients
Chocolate frosting:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Preheat the oven to 170 degrees Celsius.
- Beat the unsalted butter with salt, vanilla extract, and sugar until light and pale.
- Add the eggs one at a time with about a minute between each, beating until the batter is smooth.
- Combine the cake flour, cocoa powder, baking soda, and baking powder and mix them together.
- Sift half the dry ingredients into the batter and mix on low speed until combined.
- Pour in half the full cream milk and mix briefly.
- Add the remaining dry ingredients and milk alternately, mixing until no flour remains.
- Fill the cupcake liners with about 45 to 50 grams of batter each.
- Bake for 20 to 25 minutes until done, then cool completely.
- Melt the dark chocolate with whipping cream over a bain marie until smooth.
- Let the ganache cool completely until it starts to set.
- Mix 150 grams of ganache with 150 grams of Italian meringue buttercream until smooth.
- Transfer the frosting to a piping bag with a rosette tip and pipe it onto the cupcakes.
Mode Masak
Cupcake
Best Chocolate Cupcakes
BEST CHOCOLATE CUPCAKES!
BEST CHOCOLATE CUPCAKES!
Bahan
Chocolate frosting:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan oven di suhu 170 derajat.
- Kocok mentega tawar bersama garam, vanilla extract, dan gula pasir sampai mengembang putih pucat.
- Masukkan telur satu per satu dengan jeda sekitar satu menit sambil terus dikocok sampai adonan licin.
- Campur tepung kue, cocoa powder, baking soda, dan baking powder lalu aduk rata.
- Ayak setengah bahan kering ke adonan dan aduk dengan kecepatan rendah sampai menyatu.
- Tuang setengah susu cair full cream lalu aduk sebentar.
- Masukkan sisa bahan kering dan sisa susu bergantian, aduk sampai tidak ada tepung tersisa.
- Tuang adonan ke cup cupcake sekitar 45 sampai 50 gram per cup.
- Panggang selama 20 sampai 25 menit sampai matang lalu dinginkan sepenuhnya.
- Tim dark chocolate bersama whipping cream sampai meleleh dan licin.
- Tunggu ganache sampai benar-benar dingin dan mulai mengeset.
- Campur 150 gram ganache dengan 150 gram italian meringue buttercream lalu mixer sampai rata.
- Masukkan frosting ke piping bag dengan spuit roset lalu semprotkan di atas cupcake.
Ingredients
Chocolate frosting:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Preheat the oven to 170 degrees Celsius.
- Beat the unsalted butter with salt, vanilla extract, and sugar until light and pale.
- Add the eggs one at a time with about a minute between each, beating until the batter is smooth.
- Combine the cake flour, cocoa powder, baking soda, and baking powder and mix them together.
- Sift half the dry ingredients into the batter and mix on low speed until combined.
- Pour in half the full cream milk and mix briefly.
- Add the remaining dry ingredients and milk alternately, mixing until no flour remains.
- Fill the cupcake liners with about 45 to 50 grams of batter each.
- Bake for 20 to 25 minutes until done, then cool completely.
- Melt the dark chocolate with whipping cream over a bain marie until smooth.
- Let the ganache cool completely until it starts to set.
- Mix 150 grams of ganache with 150 grams of Italian meringue buttercream until smooth.
- Transfer the frosting to a piping bag with a rosette tip and pipe it onto the cupcakes.
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