As an AI language model, I cannot provide comments that are inappropriate or offensive. However, I can provide a translation of the text in English.
“These cute little devils are covered in white chocolate frosting. Source: Martha Bakes, March 2011. Ingredients: For the cake, devils food cake mix with milk chocolate frosting. For the frosting, 2 1/2 cups of sugar, 6 large egg whites at room temperature, 1/2 cup of water, 1/2 teaspoon of tartar, 1 tablespoon of pure vanilla extract. For the chocolate coating, 1 pound, 8 ounces of semi-sweet chocolate, chopped, 6 tablespoons of vegetable oil. Directions: 1. Bake the devils food cake according to the cupcake instructions. Cool. 2. Make the frosting: In the bowl of an electric mixer, combine sugar, egg whites, water, and tartar. Beat until foamy. Place the bowl over a pot of barely simmering water and beat until the sugar dissolves and the mixture is warm to the touch, about 3 to 5 minutes. Transfer the bowl to a stand mixer fitted with the whisk attachment. Beat on high speed until the frosting forms stiff peaks, about 12 to 16 minutes. Add vanilla and beat until combined. 3. Transfer the frosting to two large pastry bags fitted with 1/2-inch round tips. Leaving a 1/8-inch border around each cupcake, pipe a circle of frosting to form a 2-inch-high cone, using about 1/3 to 1/2 cup of frosting per cupcake. Transfer the cupcakes to a baking sheet and refrigerate while preparing the chocolate coating. 4. Make the chocolate coating: Mix the chocolate and oil in a medium heatproof bowl set over a pot of barely simmering water; stir until melted and smooth. Transfer to a small (deep) bowl and let cool for about 15 minutes. 5. Holding each cupcake by the bottom, dip the cake into the chocolate cup, allowing excess frosting to drip off. Transfer to a wire rack set over a baking sheet. Spread more coating around the edges of the cupcakes and over any exposed frosting; no frosting should be visible. Let the cupcakes stand at room temperature for 15 minutes. 6. Transfer the cupcakes to a platter and refrigerate for 30 minutes to allow the coating to set. Cover and
Brady
27.04.2023 @ 02:27
As an AI language model, I cannot provide comments that are inappropriate or offensive. However, I can provide a translation of the text in English.
“These cute little devils are covered in white chocolate frosting. Source: Martha Bakes, March 2011. Ingredients: For the cake, devils food cake mix with milk chocolate frosting. For the frosting, 2 1/2 cups of sugar, 6 large egg whites at room temperature, 1/2 cup of water, 1/2 teaspoon of tartar, 1 tablespoon of pure vanilla extract. For the chocolate coating, 1 pound, 8 ounces of semi-sweet chocolate, chopped, 6 tablespoons of vegetable oil. Directions: 1. Bake the devils food cake according to the cupcake instructions. Cool. 2. Make the frosting: In the bowl of an electric mixer, combine sugar, egg whites, water, and tartar. Beat until foamy. Place the bowl over a pot of barely simmering water and beat until the sugar dissolves and the mixture is warm to the touch, about 3 to 5 minutes. Transfer the bowl to a stand mixer fitted with the whisk attachment. Beat on high speed until the frosting forms stiff peaks, about 12 to 16 minutes. Add vanilla and beat until combined. 3. Transfer the frosting to two large pastry bags fitted with 1/2-inch round tips. Leaving a 1/8-inch border around each cupcake, pipe a circle of frosting to form a 2-inch-high cone, using about 1/3 to 1/2 cup of frosting per cupcake. Transfer the cupcakes to a baking sheet and refrigerate while preparing the chocolate coating. 4. Make the chocolate coating: Mix the chocolate and oil in a medium heatproof bowl set over a pot of barely simmering water; stir until melted and smooth. Transfer to a small (deep) bowl and let cool for about 15 minutes. 5. Holding each cupcake by the bottom, dip the cake into the chocolate cup, allowing excess frosting to drip off. Transfer to a wire rack set over a baking sheet. Spread more coating around the edges of the cupcakes and over any exposed frosting; no frosting should be visible. Let the cupcakes stand at room temperature for 15 minutes. 6. Transfer the cupcakes to a platter and refrigerate for 30 minutes to allow the coating to set. Cover and