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Supervisor
Elham AbolFateh

Kitchen

Twix Cupcakes

Friday 22/March/2019 - 09:55 AM
File photo
File photo
Ingredients
50g cocoa powder
175g plain flour
½ tsp salt
½ tsp bicarbonate of soda
225g caster sugar
2 large eggs، at room temperature
1 tsp vanilla extract
175g unsalted butter، softened
175ml milk
12 Roughly chopped shortbread cookies
Salted caramel sauce to drizzle
1 cup chocolate sauce

Frosting
1 batch of fluffy vanilla buttercream frosting
3 tbsp finely crushed shortbread cookies

Directions
Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment، add the cocoa powder، plain flour، salt، bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter there is no butter visible and it’s well incorporated into the dry.
Next، add milk and eggs in a jug and whisk until well combined.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Fill each paper 34 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Sprinkle with roughly chopped shortbread cookies taking care to leave the center free so you can core the cupcakes when they’re baked. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
To prepare your frosting simply combine the frosting and finely crushed shortbread cookies together.
Core the center of the cupcakes and fill with chocolate sauce. Fit the end of a piping bag with a large round tip and frost your cupcakes in a swirl.
Finish with a drizzle of salted caramel sauce and a sprinkle of roughly chopped shortbread cookies.

Tips
STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).
CAKE: Recipe can be used for an 8” cake tin - adjust baking time to 30-40 min
EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or wooden spoon. Take care not to over mix the batter

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