Redcurrant cupcakes with white chocolate topping
Recipe - Currant cupcakes with white chocolate topping
Topping with mycusini 3D Choco objects
The mycusini comes with more than 1000 templates. These can be selected directly on the screen and printed in Choco. You can choose from a wide variety of categories such as animals, names, love, family, Christmas,... choose.
Additionally, every customer gets access to the mycusini Club. There, various applications can be used. Among other things, you can enter your own inscriptions or type names if you cannot find them in the selection. The great thing about these inscriptions is that they have completely connected letters so that they can be implemented on the cake in one go.
Ingredients
|
For the muffin dough |
|
| 200 g | Flour |
| 50 g |
ground almonds |
| 1 TL | baking powder
|
| 1 Socket |
Salt |
| 120 g |
Zucker |
| 2 |
Owner |
|
zest of an organic lemon |
|
| 150 g |
Butter |
| 150 g |
high-fat yogurt |
| 200 g |
currants |
|
For the whot chocolate topping |
|
| 200 g |
Butter |
| 1 Pck. |
vanilla sugar or 1 vanilla pod |
| 170 g |
powdered sugar |
| 150 g |
White chocolate coating |
preparation
- For the muffin dough strip the washed currants from the panicles. A fork can help with this. Leave a few panicles whole for decoration.
- melt butter
- Preheat oven to 180 °C
- Place flour, almonds, baking powder, salt and sugar in a bowl and stir
- In another bowl, whisk the eggs with the lemon zest, yogurt and the melted butter. Pour the entire mixture into the flour bowl and mix everything quickly and vigorously.
- Carefully fold half of the currants into the dough.
- Line a muffin tin with paper or silicone cases and fill with the mixture.
- Add the second half of the currants to the mixture
Bake muffins for approx. 25 minutes - For the white chocolate topping, slowly melt the couverture in a water bath over low heat
- Remove the couverture from the water bath. It should cool down again and become viscous
- Meanwhile, beat the butter for about 5 minutes at the highest level until fluffy and add the vanilla to the butter
- Add the viscous, cooled chocolate coating to the butter and beat it
- Gradually stir in the powdered sugar until the desired consistency is reached
TIP: If the mixture becomes too thick, you can use a tablespoon of milk to help - Apply the topping to the cooled muffins using a piping bag and decorate with currants
More recipes with mycusini Topping and current news can be found here.
I hope you enjoy baking
The mycusini team
Leave a comment