John Myers
Vanilla Chocolate Cup Cakes
The perfect vanilla chocolate cup cakes recipe with a picture and simple step-by-step instructions.
- 100 g Butter
- 80 g Stevia Sugar Nordzucker)
- 1 Sachets Vanilla extract
- 2 piece Eggs
- 75 g Wheat flour
- 75 g Spelled flour type 630
- 1 teaspoon Baking powder
- 0,5 teaspoon Baking soda
- 1 pinch Salt
- 80 g Fruit yogurt
- 60 g Chocolate baking drops
- Topping: ganache
- 200 g Whole milk covature
- 200 g Dark covature
- 250 ml Rama Cremafine Vanilla for whipping
- 1 tablespoon Heaped with honey
- 1 tablespoon Normally full of butter
- Preheat the oven to 175 ° C top + bottom heat. Line the muffin baking sheet with paper liners. Beat the butter and sugar in a mixing bowl with a whisk, add the vanilla extract. Beat the eggs one by one in a cup and whisk with a fork. Then add one after the other to the butter mixture. Add the yoghurt and stir briefly with the whisk. Weigh out the flour in a bowl and mix with the baking powder and baking soda, then add in portions to the butter mixture and stir gently for a moment. Never stir the muffin batter with the mixer. Otherwise the dough is stirred to death. Then fold in the chocolate chips. Pour everything into the molds and bake until golden yellow for 20-25 minutes. Attention: !! Do not open the oven door in between, otherwise the dough will collapse. !! Only shortly before the end of the time check with a shashlik stick that no more dough sticks to the stick, then you are good and can get out. Take out and let cool. For the ganache, the cream with the butter and honey, bring to the boil in a saucepan one day before baking and remove from the heat. Then let the chocolate trickle in and stir gently with a whisk until it has become a glossy, even mass. Then pour into a bowl and let stand one night. The next day, beat with a hand mixer or, better still, a food processor until it is creamy and firm. Then fill into a piping bag and dressing on the muffins. Garnish with pearls, then serve and enjoy. They don’t keep for long and don’t last long with me because they taste so good.
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