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Beranda / THE BEST EVER #Recipes >> Chocolate Secured Strawberry Cupcakes

THE BEST EVER #Recipes >> Chocolate Secured Strawberry Cupcakes



THE BEST EVER #Recipes >> Chocolate Secured Strawberry Cupcakes


#drink >> #cookies >> #pasta >> #food >> #chocolate >> #keto >> #bread >> #easy >> #vegetarian >> #cake >> #healthy >> #cooking

This food is made from selected ingredients and is still fresh. Many benefits if we consume these foods, one of which makes our bodies become healthier. This food is also suitable for consumption by all ages. We can serve it for breakfast, lunch or dinner. And we can make it ourselves at home. So, try it.

Yups, the food this time is really very delicious and perfect guys. Savory, salty, and sweet flavors merge into one, which makes this dish very delicious. Many spices are contained in this dish. Because this is made from natural ingredients, this certainly makes us healthier.

All ages and people can taste this dish. So what are you waiting for? try making this dish lovingly, so that the dishes are made more delicious. Good luck :)



Fixings :

  • 2 oz. (56g) unsweetened chocolate, cleaved 
  • 1 glass (130g) generally useful flour (spooned into estimating container and leveled) 
  • 1/4 glass (21g) unsweetened cocoa powder (spooned into estimating container and leveled) 
  • 1/2 tsp heating soft drink 
  • 1/4 tsp salt 
  • 1 glass (200g) granulated sugar 
  • 1/4 glass (56g) unsalted spread, relaxed 
  • 1 vast egg 
  • 1 vast egg yolk 
  • 1/2 tsp vanilla concentrate 
  • 1/2 glass (120g) sharp cream 
  • 1/2 glass (120ml) bubbling water 
  • Strawberry Buttercream Icing 
  • 1 container (17g) solidify dried strawberries 
  • 1 container (230g) crisp strawberry puree (from strawberries mixed in a nourishment processor) 
  • 3/4 container (170g) unsalted margarine about at room temperature 
  • 3 1/4 mugs (390g) powdered sugar 
  • 1 tsp new lemon juice 
  • 1/4 tsp vanilla concentrate 
  • Hardly any drops red sustenance shading (discretionary) 
  • Chocolate Secured Strawberries 
  • 12 little crisp strawberries 
  • 4 oz. (113g) semi-sweet chocolate 



Guidelines :

For the cupcakes

  1. Preheat broiler to 350 degrees. Line a 12-glass biscuit tin with cupcake liners. Liquefy chocolate in a microwave safe bowl on half power in 20 second interims, mixing between interims until dissolved and smooth, put aside to cool somewhat. 
  2. In a combining bowl whisk flour, cocoa powder, heating soft drink and salt for 20 seconds, put aside. 
  3. In an extensive blending bowl utilizing an electric hand blender combine sugar and spread until consolidated (it won't meet up totally yet blend until pieces of margarine are creamed). 
  4. Blend in egg, egg yolk and vanilla concentrate. Blend in dissolved chocolate at that point blend in sharp cream. 
  5. Include half of the flour blend and blend on low speed until joined at that point include staying half and blend until consolidated. 
  6. Include around 1/5 of the bubbling water at any given moment, blending until consolidated after every expansion. When water has all been mixed blend player on medium-low speed for 1 minute. 
  7. Gap player among arranged biscuit mugs, filling each around 3/4 full. Prepare in preheated broiler until set and toothpick embedded into focus confesses all, around 17 - 20 minutes. 
  8. Expel from broiler, exchange to a wire rack and cool 10 minutes, at that point exchange to a hermetically sealed holder (one that doesn't contact tops. I like to do this to seal in dampness) and permit to cool totally before icing. 
  9. When cool ice with strawberry buttercream icing and best with a chocolate secured strawberry. Store in a hermetically sealed compartment in icebox (for best outcomes serve inside the day at room temperature). 



For the strawberry icing

  1. Spot solidify dried strawberries in a little resealable sack, seal pack and pound strawberries to a fine powder with a moving pin. Filter through a fine work strainer into a bowl to expel seeds, put aside. 
  2. Strain strawberry puree through a fine work sifter and measure out 3/4 container, at that point fill a little pot set over medium-low warmth. 
  3. Stew puree, blending at times until diminished by around 66% to a 1/4 glass, around 10 - 14 minutes (measure and in the event that it isn't exactly 1/4 container at that point return and keep on stewing, if it's not decreased to address sum it will make the icing runny). 
  4. Empty diminished puree into a little bowl, at that point solidify or refrigerate, mixing once in a while until completely cooled. 
  5. In the bowl of an electric stand blender fitted with the oar connection, whip margarine until pale and cushy. 
  6. Blend in powdered sugar, decreased strawberry puree, solidify dried strawberry powder, lemon juice, and vanilla and keep on blending until icing is pale and soft. Tint with shading whenever wanted. 



For the chocolate secured strawberries

  1. Dissolve chocolate in a little microwave safe bowl on half power in 30 second additions, mixing between interims, until liquefied and smooth. 
  2. Dunk strawberries in chocolate, let overabundance keep running off then exchange one to every cupcake.


Did you successfully practice the recipe above? if so, share it so that your friends or relatives can also try it. thanks. :)




Click ==> Original recipe here :

https://www.cookingclassy.com/chocolate-covered-strawberry-cupcakes/