2 cups all-purpose
2 cups of cane sugar
1/4 teaspoon salt
1/2 cup butterfly
1 teaspoon baking powder
1 teaspoon extracting vanilla
2 whole eggs
Two slices of butter
Coconut Powder 4 Spoons (Pilot)
1 cup water supply
1 cup of heavy cream
6 spoons of maize syrup
8 oz embroidery chocolate
2 teaspoon vanilla extract
1 stick butter
1/2 cup short, like Crisco
4 cups of powdered sugar
1/8 teaspoon salt
1/4 cup whole milk
1 1/2 teaspoon extracting vanilla
For cupcakes: oven 350 degrees. 18 muffins inject well with buffer
Mix the flour, the pastry and the salt. Show a page
A separate container collects butterfly, baking soda, vanilla and eggs. Stir for collecting and separating
Butter in medium heat goes in a sauce. Add cocoa powder and collect bend. Add boiled water, wash for a few seconds and then heat the heat.
Put the chocolate mixture on the dough mixture. Spindle several times to cool the chocolate. Stretched to put butterflies mixture and gather up.
Fill the muffin cup only half of the cup (do not regret a lot!). Cooking for 13 to 15 minutes. Allow the pan to cool for 5 minutes and then remove the cake and let it cool completely on the baking tray.
For ganache: To make ganache, heat and maissirup heat on medium heat. Chocolate and put in a bowl. Add Vinella to Cream Mix and place the cream over the chopped chocolate. Melting, melting and shining. Allow a little cool
To fill the cream: Hold the butter.
Add powdered sugar and salt and butter mixture in buckets. Add milk, then vanilla, beat all the time. Shred on the bowl and very light and hungry. Fill a cake bag with a middle tip.
If the cup of cake is all cool, put the paste cup of paste into the top cup under the cake and fill it with cream. When cupcakes are filled, spoon ganache, make it complete coat every cupcake or dip in the coat.