Cupcake Leopard


Ingredients:
For the cupcake:
– 100g soft CL.oil

– 200g of sugar
– 4 eggs
– 1 tsp vanilla essence
– Hai
– 50g corn starch
– 1 tsp of baking powder
– pinch of salt
-cocoa

CL.whip butter with sugar until white
Stir the eggs with a fork, add vanilla essence and, whisking, combine with butter in 4-5 reception
Sift the flour, cornstarch, salt and baking powder.
Preventing the scapula from the bottom up in 3 additions, add flour mixture.
Divide the dough into 2 parts. One part to be postponed. Another be divided into greater and lesser.
In a large add 2st.l.sifted cocoa in a smaller portion, add 1/St.l. cocoa+1/2st.l. flour
To prepare the baking dish.
Lubricate CL.oil and powdered with flour on the bottom lay a paper
Each part of the test I put in a bag, so it is convenient to work
White test draw 3 circles at a distance from each other
Further in the gaps to squeeze out a dark dough
Don’t try to do smooth circles – spot the leopard is not perfect.
Top dark test to draw a line from the smallest bag with light brown dough.
Take a bag with a dark dough and press it out from the top is light brown.
Fully close it.
Now test light close dark brown. At the edges, and then top the dough did not spread
Once again make the dark circles of dough, but on the place where it was originally light dough. Apply the dough is dark, then light brown and close all dark test. To cover all the white test. If there is a dark dough-spread it on top
Place in preheated oven 180 degrees for 40 minutes
Better to bake 2 cakes and put them on each other, then the cupcake will look richer. And the leopard pattern will be more expressive.
The process was long, but much easier to do than to describe.
These cakes are perfect for cake and 2 layers will be enough.

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