The peach cupcake have just out of the oven which is  very aromatic and fresh with pieces of fresh peach will cause you not to resisted. Let’s to learn how to make delicious peach cupcake cake for your gift to your loved ones now!

Raw materials
-200 g of butter to soft, pale

-275g path

-285g multipurpose flour

-4 chicken eggs

-2 tsp baking powder

-350 ml buttermilk (or sour milk)

-3 peach pomegranate seed Thai

The cream part

-2 egg whites

-170 g of sugar

-2 tbsp water

-3 tbsp liquid glucose

-½ tsp lemon juice

-1 tsp vanilla essence (or seeds from half a vanilla berries)

-A few drops of food color products you love

The tool

-Oven

-Cupcake Mold

-Mixer

-Mixing Bowls

-Cress

-Cream catcher Bag

How to do

-Preheat the oven at a temperature of 200 degrees C

-For butter and sugar are Beaten, fine cotton.

-Add each egg into the butter, each time adding a guest back butter 1 minute then add the result to the next.

-Sift the flour and baking powder into the mixture, mix well.

-Finally add peaches, yogurt and mix to blend mixture well.

Scoop scoop ice cream spoon-be used the powder into the cupcake molds, mold each of you for 1 rounds of dough.

-Baking at a temperature of 200 degrees C for about 15-20 minutes.

The cream part

-For the raw materials of the vanilla and food color except cream into a bowl (but if you use vanilla seeds can give always from this step!)

-Put the bowl over a pot of boiling water’s mouth up. Use the mixer brush mixed with low speed to dissolved sugar. When sugar has dissolved, you increase your speed up. In the process, you still to bowl over the pot of boiling water, whipped cream for 5 minutes until the amount of cream increased 3 times

-Lift the Bowl from the saucepan and add 1-2 drops of food coloring and vanilla, continuing to hit the add 1 minute for all is okay.

-For the ice cream into the bag and catches the cream on the cake (in the picture yourself using the top catch cream Wilton 1A

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