Cupcake with red berries
I took this recipe from my favorite book "the ledger Marabout of easy pastry "
I did not make the fruit ice cream because I had no fresh fruit ....
For the frosting, I took a very small quantity to which I add red dye, then join the 2 colors of dye without mixing to get a marbling.puis work with the bag sleeve to decorate
120g butter softened
1/2cac vanilla extract
150g sugar powder
150g dried fruit (replace with frozen raspberries)
70g flaked almonds
1 yeast bag
60 ml milk
Fruits ice cream: 150g fresh blueberries, 120g fresh raspberries, 1 egg white, 2cas vanilla sugar
Ceram icing: 30g softened butter, 80gcream cheesecake (I took mascarpone), 240g icing sugar
Prepare the ice cream: to using a brush, gently coat the berries with beaten egg whites and turn the fruit into the sugar, let them dry for 1 h
Preheat the oven to 170 °
Put the paper trays in the cells of the muffin cups
Whip the butter and the eggs, and the vanilla extract until you get a frothy mixture.
Add the fruits Dried and the almonds.Increase the sifted flour then the milk.
Divide the preparation into the boxes and smooth the surface.
Bake 35 min.
Unmold and let cool on a rack.
Prepare the icing: beat the butter and the Ceres cheesecake in a bowl, using a mixer, until the mixture is smooth and light gradually add sifted icing sugar
Coat icing cupcakes and decorate with ice cream