Recipes

CUPCAKES

CUPCAKES WITH CHOCOLATE DROPS

IngredientsPreparation
  • 200 g sugar
  • 50 g invert sugar
  • 215 g eggs
  • 225 g flour
  • 9 g raising agent
  • 215 g dairy butter
  • 2 g lemon zest
  • 90 g chocolate drops 50%

Using a food mixer beat the sugars and the egg together until smooth.
Sieve the flour and the baking powder and add together with the lemon zest.
Mix in the butter heated to 50 ºC/60 ºC.
Mix but do not beat.
Add the chocolate drops.
Leave the mixture in the refrigerator for 24 hours.
Place in cupcake moulds.
Finish off with a sprinkling of granulated sugar.
Bake at 220 ºC/230 ºC for about 15 minutes.

COCOA CUPCAKES WITH CHOCOLATE DROPS

IngredientsPreparation
  • 200 g sugar
  • 50 g invert sugar
  • 215 g eggs
  • 200 g flour
  • 20 g Cocoa powder Selección 22
  • 9 g raising agent
  • 215 g butter
  • 2 g lemon zest
  • 90 g chocolate drops 50%

Using a food mixer beat the sugars and the egg together until smooth.
Sieve the flour, the cocoa powder and the baking powder and add together with the lemon zest.
Mix in the butter heated to 50 ºC/60 ºC.
Mix but do not beat.
Add the chocolate drops.
Leave the mixture in the refrigerator for 24 hours.
Place in cupcake moulds.
Finish off with a sprinkling of Cori 2200 dark chocolate drops.
Bake at 220 ºC/230 ºC for about 15 minutes.

ASSEMBLY

You can bake the two mixtures separately or mix a little of each in the mould to get a “marbled” effect.