巧克力奶油花生霜小蛋糕

材料:

巧克力小蛋糕奶油花生霜
  • 50克 碱化可可粉
  • 240毫升 开水
  • 175克 中粉
  • 2小勺 泡打粉
  • 1/4小勺 食盐
  • 113克 无盐黄油,室温
  • 150克 白砂糖
  • 2个 鸡蛋
  • 2小勺 香草精
  • 110克 糖粉
  • 220克 顺滑花生酱
  • 70克 无盐黄油
  • 1小勺 香草精
  • 1/4小勺 食盐
  • 80毫升 鲜奶油

  • 做法:
    1. 烤箱预热至190C/375F。麦芬盘铺上15个纸杯或是抹油备用。可可粉放入碗里,冲入开水搅拌均匀。晾至室温。另一盆放入面粉,泡打粉和盐混合。
    2. 黄油和砂糖打发,鸡蛋逐个加入,搅拌均匀。搅拌时如果材料粘在盆周边,要刮下一并搅拌。加入香草精。筛入粉类材料,搅拌至材料混合即可。然后加入凉了的可可材料拌匀。
    3. 将蛋糕糊勺入备好的纸杯内,2/3满即可。送入烤箱烘焙16-20分钟直到松软。取根牙签插入蛋糕中心,取出没有粘上蛋糕糊即可。不要烘焙过长,否则蛋糕会干口。取出晾凉后才能装饰。
    4. 准备奶油花生霜。搅拌机套上平匙状的搅拌棒,盆里放入糖粉,花生酱,黄油,香草精和食盐。中低速将材料搅拌均匀,刮下盆边的材料一并搅拌均匀。然后倒入奶油,用高速将其打成松发状。小蛋糕凉后即可用奶油霜装饰。
       Chocolate    Muffins & Cupcakes    Bake



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