A very rich recipe for making cakes for Easter that can be a fun activity for the whole family.
Learn more about Deborah Dana
Ingredients40 portions
Preparation
Preheat the oven to 180 degrees centigrade. Prepare two refractories of 20 cupcakes with the molds.
In a deep bowl, mix flour, baking powder, baking powder and salt.
In another deep bowl with an electric mixer , mix the sugar and butter until there is a sponge mixture.
Add the chocolate and vanilla to the sugar mixture and continue whisking. Add eggs and cream and beat for 3 more minutes.
With the blender at a slow level add the flour little by little. Beat until well combined, 3 minutes.
Pour the mixture into the molds filling up to 3/4 of the mold.
Bake for 10 minutes, remove from oven and turn refractory and bake approx. 10 more minutes or until a toothpick inserted comes out clean.
Remove from the oven and allow to cool. With a spatula, decorate each cupcake with chocolate bitumen and 2 Easter eggs.
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