Napolitansk Cupcakes

Disse nostalgiske cuties kan laves en dag i forvejen – gem dem i en lufttæt beholder ved stuetemperatur og frost lige før servering.

Kilde: Martha Stewart Living, juni 2016

1 time 25 minutter

35 minutter

Gør 12

Samlet tid

Forbered

Udbytte

ingredienser

1 3/4 kopper universalmal
2 teskefulde bagepulver
1 tsk groft salt
1 stick usaltet smør, stuetemperatur
1 kop sukker
3 store æg, stuetemperatur
1 tsk ren vanille ekstrakt
2/3 kop kærnemælk, stuetemperatur
1/4 kop hollandsk proces kakaopulver
2 ounces semisweet chokolade (61 procent cacao), hakket
Jordbær Buttercream Frosting

Kørselsvejledning

1.

Forvarm ovnen til 350 grader. Line 12 standard muffin kopper med papir liners. Pisk sammen mel, bagepulver og salt.
2.

Smør smør med sukker på medium hastighed i en blander monteret med paddle fastgørelsen indtil lys og fluffy, cirka 5 minutter. Tilsæt æg, et ad gangen, indtil de kombineres efter hver tilsætning og skrab ned siderne af skål efter behov. Slå i vanille. Reducer hastigheden til lav og tilsæt melblandingen i to satser, skifte med kærnemælk og begynde og slutte med mel.
3.

Visk sammen kakaopulver og 1/4 kop varmt vand i en lille skål indtil glat. Overfør 1 heaping cup (10 ounce) batter til en medium skål. Tilsæt kakao blandingen og rør indtil det er lige kombineret; fold i hakket chokolade.
4.

Opdel chokolade dejten jævnt mellem muffin kopper. Top med resterende vanilje smør. Bage, roterende pande halvvejs igennem, indtil guldbrun og en tester indsat i centre kommer ud rent, 20 til 22 minutter. Lad afkøle helt i panden på et trådstativ inden fjernelse. Cupcakes kan opbevares op til 1 dag i en lufttæt beholder ved stuetemperatur. Lige før servering spredes buttercream over cupcakes.

One Comment

Reed
27.04.2023 @ 07:19

As an AI language model, I do not have personal opinions or preferences. However, I can provide a translation of the text into English:

“These nostalgic cuties can be made a day in advance – store them in an airtight container at room temperature and freeze just before serving. Source: Martha Stewart Living, June 2016. 1 hour 25 minutes. 35 minutes. Makes 12. Total time. Preparation. Yield. Ingredients: 1 3/4 cups all-purpose flour. 2 teaspoons baking powder. 1 teaspoon coarse salt. 1 stick unsalted butter, room temperature. 1 cup sugar. 3 large eggs, room temperature. 1 teaspoon pure vanilla extract. 2/3 cup buttermilk, room temperature. 1/4 cup Dutch process cocoa powder. 2 ounces semisweet chocolate (61 percent cacao), chopped. Strawberry Buttercream Frosting. Directions: 1. Preheat oven to 350 degrees. Line 12 standard muffin cups with paper liners. Whisk together flour, baking powder, and salt. 2. Beat butter with sugar on medium speed in a mixer fitted with paddle attachment until light and fluffy, about 5 minutes. Add eggs, one at a time, until combined after each addition and scrape down sides of bowl as needed. Beat in vanilla. Reduce speed to low and add flour mixture in two batches, alternating with buttermilk and beginning and ending with flour. 3. Whisk together cocoa powder and 1/4 cup hot water in a small bowl until smooth. Transfer 1 heaping cup (10 ounces) batter to a medium bowl. Add cocoa mixture and stir until just combined; fold in chopped chocolate. 4. Divide chocolate batter evenly among muffin cups. Top with remaining vanilla butter. Bake, rotating pan halfway through, until golden brown and a tester inserted in centers comes out clean, 20 to 22 minutes. Let cool completely in pan on a wire rack before removal. Cupcakes can be stored up to 1 day in an airtight container at room temperature. Just before serving, spread buttercream over cupcakes.”