chocolate cheese cupcakes

Cocoa-flavored Kappuchizukeki

Mini-muffin-like cake flavored cream cheese cloth cheese flavor cocoa cocoa cream cute ☆ Kyu and squeezed.

Kraft Cheese

Materials (7cm diameter of the muffin eight minutes)

Kraft Philadelphia Cream Cheese

100g

Unsalted butter

35g

Granulated sugar

75g

Egg

80g

Milk

1 tablespoon 1 / 2

Hazelnut, almond slices

Each dosage

■ [A]

Cake flour

15g

Cocoa

15g

Almond powder

65g

Baking powder

1 tsp.

■ [Kokoachizukurimu;

Kraft Philadelphia Cream Cheese

100g

Butter (unsalted)

15g

Powdered sugar

35g

Cocoa

2 tablespoons / 3

1

This time, "Kraft Philadelphia Cream Cheese" is used.

2

Cream cheese, butter soften at room temperature, leave the eggs out of the refrigerator.

3

[A] leave the Sift together.

4

Keep the sugar and cocoa powder Sift together Kokoachizukurimu.

5

Warm the oven ℃ 170.

06

Put butter and cream cheese balls in order and mix and knead in the mixer each time.

07

When adding sugar to cream, to wash out Suri混Zemasu.

08

<7> 2 eggs - mix well 溶Kihogushita in three divided doses, mix with milk.

09

Along the way, Once you have separate [A] out of the mixer and leave added to the mix in 2 Tbsp.

10

<9> [A] In addition to the remaining and mix in Gomubera.

11

<10>, and to sink seven of Gurashinkappu min after Zoletile injection-type set to from 170 to 20 ℃ 180 ~ oven takes 22 minutes to heat the crude to burn.

12

[] Make Kokoachizukurimu. Cream cheese and butter in bowl and mix well kneaded.

13

Once creamy, add sugar and cocoa powder Sift together kept, Suri混Zemasu.

14

<13> put a pastry bag filled with star-shaped mouthpiece, and <11> on the throttle, the hazelnut and roasted almond decorate from.

Tips Point

Cream cheese, butter and eggs should be left to cool to room temperature. If a hard cream cheese is soft and a little heated in a microwave oven. Please use the butter must be unsalted butter. I opened the oven and the temperature drops, so please enter quickly.

cupcakes

Rosemary lemon cookies

rosemary-lemon sandwich cookies

Rated :

by 3 people

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Prep: 30 minutes
Bake: 8 minutes
Cool: 30 minutes
Stand: 30 minutes

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ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 tsp. snipped fresh rosemary
• 2 tsp. finely shredded lemon peel
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 tsp. vanilla
• 2-1/4 cups all-purpose flour
• 1/2 cup lemon curd
• 1/2 cup mascarpone cheese
• 1 Tbsp. powdered sugar

directions

1. Preheat oven to 400 degrees F. In mixing bowl beat butter with electric mixer on medium speed for 30 seconds. Add granulated sugar, rosemary, lemon peel, baking powder and salt. Beat until combined, scraping sides of bowl. Beat in vanilla. Beat in as much of the flour as you can. Stir in remaining flour.

2. Shape dough into 1-inch balls. Place 2 inches apart on a parchment paper-lined cookie sheet. With bottom of glass dipped in sugar flatten to 1/2-inch thickness. Bake 8 minutes or until bottoms are lightly browned. Cool 1 minute. Transfer to wire rack; cool.

3. Meanwhile, in small bowl combine lemon curd and mascarpone cheese. Spread on flat side of half of cookies. Top with remaining cookies, flat side to filling. Sprinkle with powdered sugar. Serve immediately or refrigerate, in layers separated by waxed paper, in airtight container up to 24 hours. Let stand at room temperature for 30 minutes before serving. Sprinkle with powdered sugar. Makes about 20 cookies.

nutrition facts

• Calories215,
• Total Fat (g)12,
• Saturated Fat (g)8,
• Monounsaturated Fat (g)3,
• Polyunsaturated Fat (g)1,
• Cholesterol (mg)38,
• Sodium (mg)49,
• Carbohydrate (g)25,
• Total Sugar (g)13,
• Fiber (g)1,
• Protein (g)2,
• Calcium (DV%)1,
• Iron (DV%)4,
• Percent Daily Values are based on a 2,000 calorie diet

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