Vintage: How to Make Cupcakes

The Vintage shop Cupcakes is one of the most famous in sales of cookies in all Brazil, being an item desired by people of all ages who admire the sweet. Thanks to your success, all your customers want to know how to make their coveted most famous cupcakes. Learn how to make the most famous cupcake of the Vintage flavour triple chocolate Cupcakes.

Instructions

  1. The chocolate mass for cupcake serves for most flavors. She can serve as the basis for chocolate cupcakes, Brigadier, Nutella, bicho (Strawberry), coconut, among others. Removing the cocoa powder to the recipe, you can easily make the traditional vanilla cupcake base.To make the chocolate dough, turn the oven on 200° C and wait for Preheat. In a container, mix 200 g plain flour, 40 g of cocoa powder and 2 teaspoons baking powder. Reserve. In another container, add 200 g sugar, 4 eggs, 180 g of unsalted butter melted and 90 ml of milk. Whisk all the ingredients with the aid of a killed. Add the mixture made with the flour through a sieve and mix everything until the two masses if enter totally. Add chocolate chips or chopped milk chocolate to the batter and mix according to GLOBALSCIENCELLC.
  2. Pour a little of the mass in several special cupcake liners, leaving a maximum of 1 extra length finger, because the cupcake will grow. Bake for approximately 30 minutes; they will be ready when they are drilled and fork come clean. Remove from oven and allow to cool. If the cupcake does not require stuffing, just add to your coverage; If he needs the stuffing, simply cut your top and add the filling of your choice.
  3. To make triple chocolate cupcake of Vintage Cupcakes, add in a pot 1 can sweetened condensed milk, 3 tablespoons cocoa powder and 1 tablespoon of butter. Mix until the start of the Pan loose Brigadier. When this happens, remove from oven, add 1/2 box of sour cream and mix. Add the Brigadier as a filling inside each cupcake.For coverage, take 200 ml of cream to the fire and wait for start to boil. Once you begin to boil, pour it over 400 g of chopped semisweet chocolate. Wait approximately 3 minutes and stir to melt the chocolate. With a pastry bag, add the chocolate cream in spiral form on the surface of each cupcake.