Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 8 | 50 minuti |
Ingredients
| 250 g | 00 flour |
| 2 | egg |
| 200 g | sugar |
| 15 g | bitter cocoa powder |
| 2 | tablespoons of white wine vinegar |
| 1/2 | tablespoon salt |
| 1 | vanilla sachet |
| 120 g | Sterilgarda whole milk |
| 120 g | yogurt intero Sterilgarda |
| 100 g | butter |
| 1 | spoonful of bicarbonate |
| 300 g | Sterilgarda whipping cream |
| 1 | tablespoon baking powder |
| 150 g | spreadable cheese |
| 180 g | Sterilgarda mascarpone |
| 100 g | powdered sugar |
| q.b. | red food coloring |
Prepare this recipe with:
Preparation
- Beat butter and sugar until light and fluffy.
- Add the eggs one at a time, continuing to mix.
- In a bowl, combine the flour with the previously sifted cocoa, baking powder and vanilla.
- In another bowl, combine the red food coloring with Sterilgarda whole milk and Sterilgarda whole yogurt until you get a deep shade.
- Add the powders (flour, cocoa, etc.) to the butter and egg mixture, alternating them with the colored dough.
- In a separate cup, mix the vinegar, baking soda, and salt, then add to the mixture and mix quickly.
- Pour the mixture into the molds and bake in a static oven at 170°C for 20-22 minutes.
- Prepare the cream by whipping the Sterilgarda whipping cream, gently combine the Sterilgarda mascarpone, the spreadable cheese and the icing sugar.
- Decorate the cupcakes with a dollop of white cream and sprinkle a cupcake crumble on top.
Combine the butter at room temperature with the sugar and work the dough. Add the pistachio paste, yogurt, eggs and salt. Once the eggs are incorporated ...
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