Ingredientes:
para la Masa:
- 115g de mantequilla sin sal (a temperatura ambiente)
- 250ml de azúcar blanca
- 2 huevos (a temperatura ambiente)
- 2 cucharadita de esencia de vainilla
- 2 cucharaditas de levadura
- una pizca de sal
- 1 1/3 tazas de harina
- 1/3 taza leche entera o semi-desnatada (no usar desnatada)
- 120g de mantequilla sin sal (a temperatura ambiente)
- 250g de azúcar glass
- 1 cucharadita de esencia de vainilla
- colorante gel (usé amarillo)
- los M&M (con chocolate)
Método:
M&M Cupcakes (same recipe in English)
- 250ml granulated white sugar
- 113g un-salted butter (at room temperature)
- 2 eggs (at room temperature)
- 2 tsp vanilla extract
- 2 tsp baking powder
- pinch of Salt
- 1 1/3 cups of flour
- 1/3 cup of whole or semi skimmed milk (don´t use skim)
For the Frosting..
- 120g unsalted butter (at room temperature)
- 2 tablespoons peach preserve/jam (without pieces..easier to frost with your nozzle)
- ½ tsp vanilla extract
- 200g icing sugar (sifted)
- gel colorant (I used yellow)
- M&M´s (with chocolate)
1) Preheat your oven to 175 degrees. Line your cupcake tin with liners and set aside.
2) In a mixing bowl fitted with a paddle attachment, cream together the sugar and butter. Add the eggs one by one until you get a smooth mixture, now add the vanilla. Add the dry ingredients (that have been sifted) and with the speed on low mix together and slowly add the jam and then milk (just until combined). DO NOT OVERMIX! Make sure you give everything a good stir with a spatula from the bottom to incorporate any bit that wasn’t mixed.
3) Scoop the batter into your lined cupcake tin, make sure its only filled ½ of the way up because they will rise. Bake for 20 minutes and let cool well before frosting.
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