Red Dots After Brazilian Wax

Joconde Biscuit Strawberry and Vanilla Cupcakes

This is my second participation in the contest Davinia still have time until tomorrow if you want to participate.

This time I wanted to get super cheesy as it is almost Valentine's Day, when they do not celebrate but Dining valid excuse to celebrate something sweet, right?

The recipe I used is the Magnolia Bakery, the book "More from Magnolia." It is famous vanilla cupcakes, although I have replaced the mass of vanilla essence of strawberry.

Thanks to my friend Federica by me discovered molds for chocolates Silikomart brand. Both little men like tabletitas of cocoa cupcakes and tonka bean are brand. Federica is an exceptional cook, everything is good, and if something was missing has now become an expert on sweets and chocolate thanks to a course that has made recently. How I would go back to my dear Federica Siena to meet in person and try some of their creations.

Ingredients:

1 and 1 / 2 cups cake flour

1 and 1 / 4 all purpose flour

226 grams of butter

2 cups sugar

4 eggs

1 cup milk

1 teaspoon strawberry essence

Preparation:




Preheat oven to 180 degrees and prepare trays with paper baskets.

Sift all dry ingredients and set aside.

Process the butter and sugar until soft and creamy. Add the eggs one by one, beating well after each addition. Add then the dry ingredients alternately with milk, which he mixed up the essence of strawberry.

Fill the molds to 3 / 4 of its capacity and bake for 20-25 minutes. Cool on rack.




Vanilla butter cream



226 grams of soft butter

6 to 8 cups of sugar glace

1 / 2 cup milk

2 teaspoons vanilla



processor Put the butter, 4 cups of icing sugar, milk and vanilla and beat on medium speed 3 to 5 minutes. Gradually add the remaining sugar, one cup at a time, beating well after each. Beat until consistency desired. It may not be necessary to add any sugar. When not used immediately may be stored in the refrigerator in a tightly sealed Tupperware.