4.
Jakata taikina tasaisesti vuorattuihin kuppeihin, täyttäen joka kolmas neljäsosaa täynnä. Paista ja pyöritä tölkkejä puoliväliin, kunnes keskipisteisiin asetettu kakku-testeri tulee puhtaaksi noin 25 minuuttia. Siirrä säiliöt telineille jäähtymään kokonaan ennen kuparikastikkeiden poistamista. Cupcakes voidaan säilyttää yön yli huoneenlämmössä tai jäädyttää enintään 2 kuukautta, ilmatiiviissä säiliöissä.
Erick
26.04.2023 @ 23:52
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Translation into English:
Makes 20 yield ingredients 2 1/2 cups cake flour (not self-rising), sifted 2 tablespoons unsweetened Dutch-process cocoa powder 1 teaspoon salt 1 1/2 sugar sugar 1 1/2 cups (3 sticks) melted butter, melted and cooled slightly 1/2 teaspoon red gel paste food coloring 1 teaspoon pure vanilla extract 2 large eggs, room temperature 1 cup buttermilk 1 1/2 teaspoons baking soda 2 teaspoons distilled white vinegar Simple Cream-Cheese Frosting instructions 1. Preheat oven to 350 degrees. Line muffin pans with 20 paper liners. Beat cake flour, cocoa, and salt. 2. With a medium-speed electric mixer, mix sugar and butter together. Mix in food color and vanilla. Add eggs one at a time, scraping bowl sides as needed. 3. Reduce speed to low. Add flour mixture in three batches, alternating with two buttermilk additions and beating well after each. Mix baking soda and vinegar in a small bowl (it will foam); add to batter and mix at medium speed for 10 seconds. 4. Divide batter evenly among lined cups, filling each three-quarters full. Bake and rotate tins halfway through until a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature or frozen for up to 2 months in airtight containers. 5. Finally, use a small offset spatula to spread frosting over cupcakes. Chill before serving.