January 18, 2012



I love love love these muffins. They are so moist, creamy and goes perfectly with the white meringue frosting. Next time I'm going to put some lemon juice in it, just to give it a kick;) You should try it most definitely! I found it here.

Iubesc aceste briose, cu siguranta! Sunt atat de fragede, cremoase, iar combinatia cu bezeaua este perfecta. Data viitoare voi folosi un pic de zeama de lamaie in crema pentru a ii da un impuls;) Trebuie sa incercati reteta aceasta! 

Ingredients (24-28 p.):
450g sugar
200g all-purpose flour
100g cocoa powder (not Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
230ml whole milk
110ml vegetable oil
2 teaspoons pure vanilla extract
230ml boiling water


Frosting:
8 large egg whites
450g sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract


Directions:
Preheat oven to 175 degrees C. Line 2 standard muffin tins with cupcake liners; set aside.
Sift sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
Fill each muffin cup three-quarters full with cake batter. Put in the oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
For the frosting:
Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.

Ingrediente (24-28 buc.):
450 g zahar
200g faina
100g cacao
1 lingurita si jumatate de praf de copt
1 lingurita si jumatate de bicarbonat de sodiu
1 lingurita sare
2 oua mari
230ml lapte
110ml ulei vegetal
2 linguri esenta de vanilie
230ml apa fierbinte

Bezea:
8 albusuri de ou
450g zahar
O jumatate lingurita praf tartar
2 lingurite esenta de vanilie


Mod de pregatire:
Incingeti cuptorul la 175grade. Puneti forme de briose in doua tavi.
Puneti zaharul, faina, cacao, bicarbonat, praf de copt si sare intr-un mixer si bateti la viteza mica.
Intr-un bol amestecati ouale, laptele, uleiul si esenta de vanilie. Adaugati peste faina si bateti la o viteza medie pentru 3 minute. Adaugati apa fiarta si amestecati usor pana se combina.
Puneti compozitia in formele de briose 3 sferturi. Dati la cuptor pentru 18-20 de minute, testati cu scobitoarea sa iasa curata. Luati din cuptor si lasati sa se raceasca in tava 10 minute. Apoi scoateti din tava si lasati sa se raceasca definitiv.
Bezeaua o pregatit astfel:
Puneti ouale, zaharul si praful tartar la bain marie si mixati pana zaharul se dizolva si crema este calda, 3-4 minute.
Dati la robot pentru 5-7 minute, crescand viteza treptat. Cand incepe sa luceasca si sa formeze tepi, adaugati esenta de vanilie si mixeaza cateva secunde.
Puneti bezeaua intr-un posh cu cap rotund, larg si decorati briosele. Apoi cu o torta de bucatarie, caramelizati suprafata bezelei avand grija sa nu ardeti foita. Se pot pastra pana la 2 zile intr-o cutie etans.










9 comentarii:

  1. Superbe imagini ! Iar briosele absolut delicioase!!

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  2. Arata intr-un mare fel , ador motzatele astea !!!

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  3. Felicitari pentru aceste dragalasenii si in general pentru tot ce se gaseste pe blogul tau!
    Ca atare te invit cu drag pe blogul meu sa-ti ridici premiul oferit din suflet!
    Te pup!

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  4. Superbe briosele si prezentarea e super!!!Pupici!

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  5. Superbe poze! Am dat de tine datorita lui Adi Hadean. Te rog sa ma ajuti, intr-o problema, la noi in Cluj n-am gasit cream of tartar, dar merge o prietena de-a mea in Londra, si as ruga-o sa-mi cumpere, dar n-am idee unde s-o trimit. In ce magazin ar gasi? Sa o trimit la sigur, nu la plimbare. Multumesc, mult!

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  6. Hei, eu am cumparat din Sainsbury's dar cred ca are cam pe la toate supermarketurile mari gen Tesco, Asda.. in tara nici eu nu am vazut si nici nu stiu cu ce ai putea inlocui... uite ce am gasit pe un site: Cream of Tartar Substitute - The answer is, there is not a good substitution. If cream of tartar is used along with baking soda in a cake or cookie recipe, omit both and use baking powder instead. If it calls for baking soda and cream of tarter, I would just use baking powder.

    Normally, when cream of tartar is used in a cookie, it is used together with baking soda. The two of them combined work like double-acting baking powder. When substituting for cream of tartar, you must also substitute for the baking soda. If your recipe calls for baking soda and cream of tarter, I would just use baking powder.

    One teaspoon baking powder is equivalent to 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar. If there is additional baking soda that does not fit into the equation, simply add it to the batter.

    Remember - When making substitutions in baking, you may end up with a somewhat different product. The taste, moisture content, texture and weight of a product can be affected by changing ingredients.

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  7. Sunt cele mai bune briose pe care le-am facut vre-o data...o nebunie...am postat reteta si pe blogul meu....am modificat-o forate putin...iar de praf tartar nici vorba sa fi pus...nu se gaseste in Romania, oricum au iesit foarte foarte bune. Multumesc pentru reteta minunata.

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  8. Ma bucur tare mult ca iti plac, sunt si preferatele mele:)

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