tiba-tiba teringat, besok ulangtahun salahsatu teman baikku waktu kuliah dulu. benar-benar teman sepanjang masa. sampai sekarang pun kalau bertemu, kami masih bisa tertawa seperti dulu. lepas dari keadaan kami masing-masing. gedubrakan nyari resep sederhana sekaligus istimewa. kue besar atau kue kecil ya? kalau kue besar kok mati ide kalau mau dekor ... kalu g didekor kok g berasa ulangtahunnya ya ...
akhirnya inget dengan resep cupcakes ini. mudah dibuat, bahannya mudah ditemukan, hanya sedikit membutuhkan alat, dan bisa disambi kejar tayang setoran. resep ini pertama kali baca dari blog cantik dan berbobot punya mbak vania samperuru.
one bowl chocolate cupcakes
2 1/2 cups all-purpose flour
1 1/4 cups Dutch-process cocoa powder
2 1/2 cups sugar
2 1/2 teaspoons baking soda
1 1/4 teaspoon baking powder
1 1/4 teaspoons salt
2 large whole eggs plus 1 large egg yolk
1 1/4 cups milk
1/2 cup plus 2 tbsp vegetable oil
1 1/4 cup warm water
Preheat the oven to 350 F. Coat two 8 by 2 inch round cake pans (*) with nonstick cooking spray. Line bottoms with parchment paper; spray parchment. Set aside.
Into the bowl of an electric mixer, sift together flour, cocoa, sugar, baking soda, baking powder and salt. Attact bowl to mixer fitted with the paddle attachment; add the eggs and yolk, the milk, oil, vanilla and warm water. Beat on low speed until smooth and combined, about 3 minutes; scrape down the sides of the bowl as needed.
1 1/4 cups Dutch-process cocoa powder
2 1/2 cups sugar
2 1/2 teaspoons baking soda
1 1/4 teaspoon baking powder
1 1/4 teaspoons salt
2 large whole eggs plus 1 large egg yolk
1 1/4 cups milk
1/2 cup plus 2 tbsp vegetable oil
1 1/4 cup warm water
Preheat the oven to 350 F. Coat two 8 by 2 inch round cake pans (*) with nonstick cooking spray. Line bottoms with parchment paper; spray parchment. Set aside.
Into the bowl of an electric mixer, sift together flour, cocoa, sugar, baking soda, baking powder and salt. Attact bowl to mixer fitted with the paddle attachment; add the eggs and yolk, the milk, oil, vanilla and warm water. Beat on low speed until smooth and combined, about 3 minutes; scrape down the sides of the bowl as needed.
Dividing batter between the prepared pans. Bake,
rotating pans halfway through, until a cake tester inserted in the
centers comes out clean, about 45 minutes. Transfer pans to a wire rack
to cool 30 minutes. Invert cakes into the rack; peel off the parchment.
Reinvert cakes, and let them cook completely, top sides up.
Using a serrated knife, trim tops of the cake layer to make level. Place one layer on a cake plate, and spread 2/3 cup buttercream on top. Place other cake layer on top. Spread entire cake with remaining buttercream, swirling to cover completely.
Using a serrated knife, trim tops of the cake layer to make level. Place one layer on a cake plate, and spread 2/3 cup buttercream on top. Place other cake layer on top. Spread entire cake with remaining buttercream, swirling to cover completely.
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