Decorate cup cakes

Dekoreshonkappukeki

90 min.

05

☆ ☆ ☆ ★ ★person Rating: 8 Turned into a brilliant and well decorated with butter cream cupcakes. Cream soft butter and mix Matomarimasu frequently.Butter cream on a base, narrow and clean finish. Nokkemasu fine decoration on the other concentrates.	(6cm diameter of the cup 12 minutes) Cupcake Meiji Milk Chocolate: sheets 1 (58g) Meizi Pyuakokoa: 15g Unsalted butter: 130g Caster sugar: 90g Eggs: 1 Cake flour: 130g Corn: 45g Baking powder: 1 tsp Milk: 100cc Butter cream for decoration (quantity easy to make) Egg: 3 minutes Caster sugar: 120g Unsalted butter: 100g Shortening: 90g (※ If there is no shortening in the butter 190g) Brandy: 1 tbsp Favorite food dyes: for each dosage Finishing Argent: qs Sugar Color: qs	- Scale (scale) - Measuring cup - Measuring spoons - Knives - Board - Bowl - Gomubera - Sieve - Oven - Whisk - Paper cups (diameter 6cm) - Hand Mixer - Star-shaped mouthpiece - Pastry bag

Chokochippumafin Harouindekobajon

Dekoreshonkappukeki

Chokochippumafin

		Under Preparation
		Finely chopped chocolate,bowlput about 50 of water in a water bath until melted you ℃ 55.
		Butterandshorteningis softened to room temperature.
		Flour (flour,cornstarch, cocoa,baking powder) are combined to keep stranglehold.
		℃ 180 oven ispreheatingto keep.
		Pastry bagwith star-shapedcapto be set.
		Make cupcakes
		1. Bowlof soft, unsaltedbutterinto asuperfine sugarplus awhiskuntil well mixed with whitish.
		2. - 3 eggs plus 4 divided doses, mix in each case.
		3. Add the melted chocolate and mix well.
		4. Sifted flour 1 / 3 plus the amount,Gomuberastately chestnuts and stir in quickly.
		5. Stir in half of the milk.
		6. The remaining half of flour, add milk and mix well the rest. Add remaining flour and mix well further.
		7. Put the dough until 八分目 Cup warm oven to bake for 25 minutes ℃ 180.
		8. Cupcakes are baked, should keep the heat out of the oven fault.
		Buttercream making
		1. Bowl,egg whites andcaster sugarinto awhiskover low heat, stirring constantly with a direct hit, warmed to about 45 ℃ 50. Or egg white mixture Kogashi ※, careful not making a lump of white.
		2. Remove from heat downa hand mixerin a firmmeringuemaking. ※ tightly around the egg whites come to totally so cool, it also becomes a guide.
		3. Butterandshortening,stirring to 4 - in addition to blending well each time in five and mix well Finally add the brandy. Be separated while stirring cream ※, continue stirring and separating it is okay to stop.
		4. Favorite color food dyes in small quantity.
		Finish
		1. Star-shapedcapwas setpastry bagwithbuttercream, muffin balanced on the throttle the heat Well,argent, decorating sugar color.