Cupcake by using Barley flour скачать в хорошем качестве

Cupcake by using Barley flour

Ingredients for Cupcakes All-purpose flour – 1 cup Cocoa powder – ½ cup Baking powder – ½ tsp Baking soda – ½ tsp Salt – ½ tsp Caster sugar – 1 cup Oil – ½ cup Warm water – 1 cup Egg – 1 Vanilla essence – 1 tsp Ingredients for Frosting Chocolate ganache – 250 g Whipping cream – 500 ml Method for Cupcakes Preheat the oven to 180°C and line a cupcake tray with paper liners. In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Mix well and set aside. In a blender jug or mixing bowl, add warm water, caster sugar, oil, egg, and vanilla essence. Blend until smooth. Gradually add the dry ingredients to the wet mixture and mix until just combined. Do not overmix. Divide the batter evenly into the prepared cupcake liners. Bake for 20–25 minutes, or until a toothpick inserted comes out clean. Remove from the oven and allow the cupcakes to cool completely. Method for Frosting Melt the chocolate ganache and allow it to cool to room temperature. In a separate bowl, whip the whipping cream until stiff peaks form. Gently fold the cooled ganache into the whipped cream until smooth. Fill a piping bag fitted with a nozzle and frost the cooled cupcakes as desired. Serving Tip These moist chocolate cupcakes are perfect for parties, birthdays, and tea-time treats.