Name: Mini cocoa sponge cakecheta white glaze
Ingredients: 150 g flour; 100 g yogurt; 80 ml sunflower sunflower oil (not olive oil); 25 g potato starch (or corn); 80 g sugar; 3 eggs; 15 g cocoa; 2 tsp baking powder; 100 g white chocolate; 1 vanilla; 70 ml cream

Mini cocoa sponge cakecheta white glaze

Ingredients

150 g flour

100 g yogurt

80 ml sunflower sunflower oil (not olive oil)

25 g potato starch (or corn)

80 g sugar

3 eggs

15 g cocoa

2 tsp baking powder

100 g white chocolate

1 vanilla

70 ml cream

Method

Beat eggs with sugar until blanching them or until doubled in volume. Flavored with vanilla and add a little bit dry ingredients. Then add the yogurt and the oil. Mix well with a spoon. Poured into greased muffin trays or if you have a mini cakes with a hole in the middle. Bake in preheated oven at 175 degrees for about 20 minutes. Heat the cream, but to boil it and add the grated white chocolate. Stir until melted well. Leave to cool slightly. Place cupcakes on a wire rack and pour them with white icing. You can decorate with fruit salad.

Containers:

Difficulty

Average

Tested

0 users

31 Aug 2011

Author

pepeleon

Comments

While I read and imagine them visually these small cakes all the way I smelled sweet mafincheta. Soon, I will make them, and now right in favorites. Cream of sweet or is it not matter?