Cupcakes, these little sweets as beautiful as they are good ... We can't resist this recipe with the famous Oreo cookies.
For 6 cupcakes:
For 6 cupcakes
1 egg + 1 white
110 g soft butter
1 plain yogurt
150 g flour
50 g cocoa powder without sugar
300 g caster sugar
1 tsp baking soda
2 tsp vanilla powder
Preparation: 30 mins
Cooking: 20 mins
Rest: 30 mins
Storage: 2 to 3 days in the fridge, wrapped in aluminum foil
In a bowl, mix the flour, cocoa, 150 g of sugar, baking soda and a pinch of salt. Make a fountain in the middle, place 80 g of butter, the yogurt and 1 teaspoon of vanilla. Beat the dough for 3 minutes. Add 1 whole egg and beat for another 1 minute.
Preheat the oven to 170 ° C (th. 5-6). Butter a 6-muffin baking sheet with the rest of the butter. Distribute the dough in the cells by filling them two-thirds, then cook for about twenty minutes.
While the cupcakes cook, whisk the remaining sugar in a bowl in a double boiler with 3 tablespoons of cold water and 1 egg white. Whisk briskly for 7 minutes, then stir in the rest of the vanilla. Unmold the cupcakes and place them in brown or black pleated paper boxes. Let them cool for 30 minutes, then coat them with frosting using a spatula and place an Oreo cookie on top.
This recipe is taken from the book “Classic and unusual cakes”By Sylvie Girard-Lagorce at Editions Solar.
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