2 cups of all purpose dough
2 cup tooth sugar
1/4 tea spoon salt
1/2 cup butterfly
1 teaspoon baking powder
1 tea spoon extracting vanilla
2 whole eggs
Two slices of butter
Cocoa Powder 4 Spoon (Pilot)
1 cup water supply
1 cup heavy cream
6 spoon of corn syrup
8 oz embroidery chocolate
2 tea spoon extracting vanilla
1 stick butter
1/2 cup short, such as Crisco
4 cups of powder sugar
1/8 tea spoon salt
1/4 cup whole milk
1 1/2 tea spoon extracting vanilla
For cupcakes: oven before 350 degrees. 18 muffins spray well with buffer
To make cakes, flour, wheat sugar and salt mixed. Show one side
A separate container collects butterfly, baking powder, vanilla and eggs. Stir for collecting and separating
Butter in medium heat passes in a sauce. Add cocoa powder and bend to collect. Add boiled water, wash for some seconds and then heat the heat.
Put the chocolate mixture on the dough mixture. Spindle several times to cool the chocolate. Stretched to put butterfly mixture and collect on top.
Fill the muffin cup only half of the cup (do not regret much!). Cook for 13 to 15 minutes. Leave the pan to cool for 5 minutes and then remove the cake and let them completely cool on the baking tray.
For ganache: To make ganache, heat and maissirup heat during medium heat. Chocolate and place in a bowl. Add vinella to cream mix and then put the cream above the chopped chocolate. Melting, smooth and shiny melting. Allow a little cool
To fill the cream: Hold the butter.
Add powdered sugar and salt sprinkle and butter mixture in buckets. Add milk, then vanilla, beat all the time. Scraps on the bowl and very light and hungry. Fill in a cake bag with a medium tip.
When the cup cake is all cool, put the paste cup paste under the top of the cake and fill it with frying cream. When cupcakes filled, spoon ganache, make it complete coat every cupcake or dip in the coat.